Veppilaikatti............but there is no veppilai (neem leaves in it)......astonishing, right? This podi/powder is made out of Citron leaves, which are great anti oxidants, have anti-biotic and anti-inflammatory properties..By Citron leaves, I mean, the leaves of Naarthangai or Lemon. Mostly, this powder is made with Naartha leaves...........and I tell you, each and every leaf I have used here is so blessed.........you know why??? this Naartha tree is in my Kula deivam's temple, so, last week, when I had gone there, I requested them for some Naartha leaves, which is otherwise, very hard to get in Chennai.
I referred to Meenakshi ammal's book...bought several decades ago, when that book costed just
7 Rs !! Just imagine..the value for money those days....
Please check my other pickles-preserves & podis
I referred to Meenakshi ammal's book...bought several decades ago, when that book costed just
7 Rs !! Just imagine..the value for money those days....
Please check my other pickles-preserves & podis
Ingredients
Tightly packed Citron leaves/naartha leaves - 2 cups
Ajwain/Omam - 1 1/2 tsps
Red chillies - 6-8
Hing powder - 1 tsp
Salt to taste
Juice of 2 lemons
Recipe Cuisine: South Indian; Category: Lunch/dinner/preserve
Prep time: 10 mts; Cooking time: Nil
Yields about 25 small sized balls
These are the divine Citron leaves. Wash them well, and wipe well, without any water
The center stem of the leaf on the back side has to be removed. It can be either done like this...or
You can fold the leaf , and cut the center portion. After doing this, just cut the leaves into small bits
All ingredients lined up
First pulse the hing powder, ajwain, salt and red chillies to a coarse powder
like this
Then add some chopped leaves and powder. Don't over stuff the blender, then it won't get powdered nicely.
You can add the leaves in 2 or 3 batches
Add the lime juice. First I added one, but on tasting, found that it needed some more, hence added juice of one more lemon. Knead the whole thing well.
You can either shape the mixture into small balls or keep it as loose powder.
This post first appeared in www.malpatskitchen.com
Notes
* Allow the veppilaikatti to settle for a day. Then it tastes divine.
* Has a long shelf life.
* Can be refrigerated too.
* Nowadays, commercially, they add tamarind to this, since fresh lemon is more expensive. But when we make small quantities like this, it is ideal to use lemon juice. This way, the Veppilaikatti has a beautiful, light green color.
Categories: Pickles-Preserves & Podis
How is this citron powder consumed? empty stomach?
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