Thursday, February 1, 2018

Posted by Mala at 12:00:00 AM No comments
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 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

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.

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* 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.


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