Wash and dry the betel leaves. Remove the stem and cut it in small pieces.

Dry roast the areca nuts, cloves, cardamom, fennel seeds on medium flame till it becomes aromatic.

Switch off the gas. Let it cool down.

Add chopped areca nut, cloves, cardamom, fennel seeds,coriander seeds, chopped betel leaves menthol, lime, kath, gulkand in the grinder.

Grind all together to make a coarse paste. Remove it into mixing bowl.

Mix everything well. Our tambul is ready.