Chhattisgarhi Thetha Paan Spiced Betel Leaf Condiment

Method

1. 1

   About betel leaves: Betel leaf (paan patta) is the leaf of the betel vine. It is sold fresh at Indian grocery stores and paan shops. For this condiment paste, use fresh tender young leaves — light green and small to medium in size. Wash them gently and pat dry.

2. 2

   Dry roast sesame seeds: Heat a dry pan. Add both white and black sesame seeds together. Roast for 2 to 3 minutes stirring constantly until the seeds pop and turn very lightly golden. Transfer to a plate to cool.

3. 3

   Prepare betel leaves: Tear the washed betel leaves into pieces, discarding the tough central stem.

4. 4

   Grind all ingredients: In a small blender or mortar and pestle, grind together the torn betel leaves, roasted sesame seeds, coarsely chopped ginger, jaggery, cardamom seeds, grated coconut and edible camphor if using. Grind to a coarse paste — not completely smooth. Add just 1 to 2 tsp water only if needed.

5. 5

   Taste: The paste should be: mildly aromatic from the betel leaf, nutty from sesame, warming from ginger, sweet from jaggery, fragrant from cardamom and slightly cooling from the optional camphor.

6. 6

   Adjust balance: If too bitter (betel leaf can be slightly bitter), add more jaggery. If too sweet, add a squeeze of lemon juice.

7. 7

   Transfer: Transfer to a small serving bowl.

8. 8

   Uses: This paste is used as a digestive — a small amount (1/2 tsp) is eaten after meals. It is also spread on fresh betel leaf as a simple paan. It is used in the Bastar tribal region as a flavouring added to other dishes.

9. 9

   Storage: Keeps in the refrigerator for 2 to 3 days in a sealed container. The betel leaf will darken slightly but the flavour remains.

10. 10

    Serve: Present in a small bowl alongside a meal as a digestive condiment.