Adki/Supari/Betel nut is acquired taste; ask me I am someone who did not eat betel nut. Let me qualify it I did eat betel nut but only in paan, occasionally I definitely did not eat it like chivda the way my siblings eat it. I was highly encouraged by them, “it’s not good Akka. You should not eat Adki” was their refrain. Privately I am sure they discussed it as long as this woman does not eat it we get more! I know them too well.
Then I was expecting my second daughter and the first thing I wanted to eat was Adki/Supari/ Betel nut powder that Papa makes. Amma would have had a fit if she was around. Since then I eat it of course not like chivda but I do feel the urge to eat it.
Adki/Supari/Betel nut the variety that is available in Dharwad is shocking in fact there are shops that sell just betel nut, tobacco etc. Next time I visit Dharwad I will get some pictures of the different variety that are available there is “rashi Adki”,” chikan”, “sanyasi Adki” and the famous “Hal Adki”. I am told that the Adki/Supari/Betel nut is boiled in milk and so it’s called “hal Adki” hal is milk in Kannada. Then the betel nut is sorted in sizes whole, cut and small pieces. Here I have used the fine pieces.
Two of my friends Rajesh and Shanta also love the Adki that papa makes. This is the first time I made Adki/Supari/Betel nut and was told by Rajesh “original is original this is duplicate”.
When Papa comes down I will get him to make and then repost this Adki/Supari/Betel nut that he makes.
This is my Blogging Marathon entry for the month long Marathon under the theme” Traditionall”!
- 250grm Adki/Supari/Betel nut
- 2-3 tblspn ghee
- ¼ cup Dry coconut
- 10 green elichi/cardamom ,powdered
- 8 cloves, powdered
- ½ tsp khus khus
- Pachkarpra (optional)
- First job is to check if your Adki/Supari/Betel nut is free of small stones so pick them out.
- Now in a thick bottomed kadhai/wok add 2 tblspn of ghee and the betel nut and mix well. The ghee should make the entire Adki/Supari/Betel nut a bit wettish.
- Now on low flame roast the Adki/Supari/Betel nut but be very careful it should not smoke. Remove and set aside.
- Now roast the dry Coconut till it is golden in colour. Remove and set aside.
- Add the Cloves elichi powder when the coconut is hot.
- Now in the same kadhai/wok on low flame roast the khus khus till it gives out an aroma.
- Now mix all the ingredients and run it in the mixer for 1-2 rounds.
- Store in an air tight container.
This needs no additives save the sunna/chuna/ slaked lime and katha in a paan and is served at the end of a meal.
Infact in the wedding I have been to long before the meal is finished the velad yelli tray i.e. the betel nuts and leaves are arranged for the guests to munch on after they have washed up. It’s important else your wedding arrangements are questionable if you do not have a simple thing as a velad yelli in place.
There is a flavouring available it’s called Chaman. It can be added to the Adki/Supari/Betel nut about 1 tsp will be enough. I have not used it here.
You can make this Adki/Supari/Betel nut richer by adding kesar.
You can also fry crisp the light green ambadi yelli in ghee and crumble it and mix it in the Adki/Supari/Betel nut.
Pachkarpra is edible camphor. It’s the same stuff that is added in the “tirth” that you have in many South Indian temples. It’s volatile and is stored with peppercorns. A pinch is enough.
This Adki/Supari/Betel nut is definitely better than the readymade stuff that is purchased with questionable ingredients.
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