Vettrilai or Betel Leaf

All Indian functions and celebrations are incomplete without a thambulam and thambulam is incomplete without betel or paan leaves.

If you have the chance to visit Hanuman (or Anjaneyar) temple, you will see the paan ka garland or garland made of folded betel leaves.

Have you tasted a betel (paan) leaf? Slightly acidic and spicy in taste, a betel leaf helps in reducing digestion problems, cold, and body pains. 

Botanical name is Piper betle. It is called as Vettila in Malayalam, Vettrilai in Tamil, Tamalapaku in Telugu, Veelaya in Kannada.

Easy to grow, betel plant is a quick growing light-green climber with heart-shaped leaves.

Betel leaves can be washed and eaten directly. They are rich in Calcium, Potassium, Iodine, and Fibre. They also contain Thiamine, Niacin, Riboflavin, Carotene, Vitamins A and C.

The following links contain more information about the benefits of using Betel:

·        http://www.yadtek.com/health-benefits-of-betel-leaves-tamalapaku/

·        http://www.allayurveda.com/herb_month_november2009.asp

How to use:

Drink to reduce throat infections

1. Boil 3-4 betel leaves (chopped) with 5-6 pepper seeds, and 2 clove (krambhu)
2. Pour 2 cups of water.
3. Let the liquid boil until it becomes 1/4^th the original volume.
4. (Optional) Add a spoon of honey to the liquid and serve.

Folded Paan to improve digestion

1. Take one huge betel leaf or 2 small leaves.
2. Add 5-6 pepper seeds.
3. Fold the betel leaf and lock it with 1 or 2 cloves.

Steamed Paan to reduce digestive disorders in kids

1. Spread 3-4 drops of castor oil on one betel leaf.
2. Heat the leaf directly on a candle flame so that the castor oil side faces the flame.  
3. Allow the leaf to cool.
4. Place the leaf on the kid’s stomach. Remove it after 5-10 minutes.

Massaging balm

1. Heat coconut oil and add 3-4 betel leaves (chopped).
2. Stop after the liquid comes to a boil.
3. Gently apply the balm on affected areas to reduce pain.

ITry eating a paan leaf (just one leaf) a day. This is an easy way to avoid digestive problems and improve your health.

Pirandai

Pirandai is a green climber widely used in Pirandai thuvaiyal and Pirandai kulambu dishes in South Indian cuisine. Chemical name is Cissus Quadrangular. It is called as Peranda or Changalam Peranda in Malayalam, Nalleru in Telugu, Makoy in Hindi, Kakkesappu in Kannada, Hadjod, Hadjora in Hindi and Edible stemmed vine in English.

Siddha medicine recommends Pirandai as it helps cure bone fractures by enhancing new bone growth. Pirandai is also used in treatments related to nervous disorders, arthritis, and asthma.

Pirandai improves blood circulation. Pirandai juice is also as essential ingredient in the balm used as an external application for curing bone fractures. 
How to use:

Pirandai Balm
For arthritis related knee pains, you can apply Pirandai balm on knee joints and gently massage them. To prepare Pirandai balm, boil Pirandai pieces in til oil (nallennai) and store the filtered oil in a clean and dry container.

Pirandai Chutney / Pirandai Thuvaiyal

1. Collect 10-12 pieces of Pirandai.
2. Remove the peel off Pirandai. Note: To avoid any itching on your fingers, dip your fingers in tamarind soaked water before peeling off the Pirandai.
3. Cut Pirandai into smaller pieces.
   
4. Heat Til oil or ghee.
5. Add 5-6 dried chillies to the oil.
6. Add tamarind (3 strips or berry-size) to it.
7. Add a small piece of coconut.
8. Add 5 spoons of urad dal.
9. Add salt to taste.
10. Fry till urad dal.
11. Grind the Pirandai mixture and serve it. Note: Pirandai thuvaiyal is a good side-dish for Idly and Roti.

Pirandai Pulusu / Pirandai Kulambu

1. Collect 10-12 pieces of Pirandai.
2. Remove the peel off Pirandai. Note: To avoid any itching on your fingers, dip your fingers in tamarind soaked water before peeling off the Pirandai.
3. Cut Pirandai into slightly bigger pieces.
4. Soak a big chunk of tamarind (10 strips or lemon-size) in lukewarm water for 10 minutes. Gently blend it with the water so that tamarind dissolves completely into the solution.
5. Heat Til oil or ghee.
6. Fry mustard, fennel seeds, jeera and asafetida (optional).
7. Add 1 chopped onion and 7-8 garlic cloves. Add the Pirandai pieces.
8. Add 1 chopped tomato.
9. Add 4 tea spoons full of Chilli powder. Add 2 tea spoons of coriander powder.
10. (Recommend Aachi kulambu chilli powder for better taste).
11. Add 4 cups of water.
12. Add salt to taste.
13. Boil in medium flame for 10-15 minutes. The gravy should be half the original volume.
14. Add coriander to garnish and serve.

You can use the Pirandai pieces in any gravy or chutney. However, remove the side skins to avoid irritation in the throat.

Eat Pirandai once a week to stay fit and healthy.