Vetrillai thogaiyal | Paan Chutney
Navarathri just got over and I had a huge bunch of Betel
leaves left out. Even if we consume 2 or 3
leaves a day, I am sure we cannot finish them on time and it would spoil.
With the left out Betel leaves, I generally make a thogayal (chuntney) which
can stay upto 3 or 4 days. If it is cooked with more oil, then it would for
stay more than a week. Today’s post is about Vetrillai thogaiyal (Betel Leaves
chutney or Paan Chutney). Betel leaves are fried & blended to a nice paste along with small
onions, green chilli , tamarind , garlic and other spices & condiments.
