I really don't know what to call this. To eat Vettrilai /Pakku (Villedale in kannada, Paan in Hindi) is good for digestion.
One need not have to make the home made Vettilai Pakku everyday. This can be made and kept in Fridge and a spoon of this mixture can be eaten every day after food.
If not every day this will be really good on the stomach if eaten after a heavy meal.
Chuna
Pachai Karpuram /edible camphor
Ingredients:
Method:
Clean the leaves nicely with water. Wipe with a clean cloth. Remove the centre stem from the
leaves and dry it in shade. {it can be dried in Hot sun if you need it in dry powder form (in the picture 2) Alternately it can be dried in Micro wave also.}
Once it is dry, add all the ingredients and put it in the mixer and grind it . It will be semi paste if the leaves are dried in shade and will be dry powder if the leaves or dried in Hot sun.
Store it in a clean bottle in the Fridge.
A little Gulkand ( which is made from Rose petal and available in stores) can be added to this, as it will enhance the taste.
One need not have to make the home made Vettilai Pakku everyday. This can be made and kept in Fridge and a spoon of this mixture can be eaten every day after food.
If not every day this will be really good on the stomach if eaten after a heavy meal.
This is how the end product will look.
This is a dry version of the end product.
The Vettrilai and pakku, (Villedele Adike, Paan leaves with Arcanuts.)
Cardmoms(Elachi),Cloves (krambu/lavanga), Palm Sugarcandy (Panam Kalkandu, Kallu Sakkare)
Pachai Karpuram /edible camphor
Ingredients:
- Vettrilai/villedele/Paan leaves 40 to 50 in number
- Arcanuts/pakku/ adike 2 or 3 small packets if it is sachets or 3 or 4 if it is full pakku.
- Chuna/Chunanbu This is a edible variety very little quantity.
- Cardmom/Elakkai /elachi/elakki 10 to15
- Cloves/krambu /lavanga 10 to 20
- Pachai Karpuram/edible camphor A pinch
- Palm Sugarcandy/ Panam Kalkandu/Kallu Sakkarai(ordinary sugarcandy can be used. If not available sugar can be used. few chunks.
Method:
Clean the leaves nicely with water. Wipe with a clean cloth. Remove the centre stem from the
leaves and dry it in shade. {it can be dried in Hot sun if you need it in dry powder form (in the picture 2) Alternately it can be dried in Micro wave also.}
Once it is dry, add all the ingredients and put it in the mixer and grind it . It will be semi paste if the leaves are dried in shade and will be dry powder if the leaves or dried in Hot sun.
Store it in a clean bottle in the Fridge.
A little Gulkand ( which is made from Rose petal and available in stores) can be added to this, as it will enhance the taste.
