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viledele chutney | paan leaves chutney

viledele chutney | paan leaves chutney | betel leaves chutney – during festival seasons it is customary to give viledele and adike as tamboola to the guests. Most of the time the leaves go dry and we throw them away. Instead of throwing it away, I am making a delicious and healthy chutney using the dried paan leaves. It is vegan, with no onion and no garlic chutney recipe. This viledele chutney goes well with rave idli, idli, rotti, and rice as well. Try this easy chutney with dried or fresh leaves. This is vegan, gluten free with no onion and garlic chutney recipe.

And you should read the article about the benefits of betel leaves and why we should eat vileele adike/paan by Dr.Shivashankar

Health benefits of betel leaf | Benefits of Paan chewing.

Betel leaf chewing is an excellent mouth freshener, good for digestion and is helpful in easing constipation. Betel leaves help in controlling blood sugar in diabetics and aid in weight loss by rapidly metabolizing body fat and increasing body’s metabolism. This triggers blood circulation and stimulates the intestines to absorb vital minerals and nutrients. Betel leaf is also an analgesic that provides relief from pain, heals wounds and cures headache. Research studies have shown that hydroxychavicol, a component of the essential oil in betel leaf with stimulant effects, has antiplatelet and anti-inflammatory properties which help in averting heart diseases. It is also known to prevent cancer, check intestinal parasites and slow down cellular degeneration. In addition, chewing paan is well known to be an excellent relaxant, stress reliever and an antidepressant.

Ingredients for viledele chutney:

  • 5 dried /fresh betel leaves/viledele/paan leaves
  • 1 tsp cooking oil
  • 1 tbsp kadle bele/chana dal
  • 3 to 4 green chilies
  • 3/4 to 1 cup grated coconut
  • little coriander leaves
  • gooseberry sized tamarind soaked in water
  • around 3/4 tsp salt or salt to taste
  • little jaggery

For seasoning:

  • 1 tsp cooking oil
  • pinch of hing
  • 1/4 tsp mustard seeds and urad dal/uddina bele/split black gram
  • 1 red chili
  • few curry leaves


  1. Remove the stem and cut into pieces
  2. Heat a tsp oil in pan on medium low heat, fry 1 tbsp chana dal /kadle bele until it turns light golden brown, add green chilies, fry it for few seconds, then add betel leaves,
  3. Once the leaves are warm (wilted if fresh) turn off the heat
  4. Add grated fresh/frozen coconut, coriander leaves, mix it and let it cool
  5. Grind this along with soaked tamarind, little jaggery and salt to coarse /chutney consistency.( add enough water)
  6. Transfer the chutney to a bowl

For seasoning:

  1. Heat the oil in a ladle on medium heat, add hing, mustard seeds, after it pops add urad dal
  2. Once the dal turns golden brown, add broken red chilies, and curry leaves, then turn off the heat
  3. Add the seasoning to the chutney and mix it.
  4. Serve with rotti, idli, chapathi, rice….