Veppilai Katti / Lemon, Citron Leaves Dry Pickle


Are you a fan of bold, tangy flavors? Do you love exploring unique culinary traditions? If so, let me introduce you to Veppilai Katti, a delightful pickle from South India that's sure to tantalize your taste buds.

Veppilai Katti, also known as Lemon Citron Leaves Pickle, is a traditional condiment originating from Tamil Nadu, a state in southern India. The name "Veppilai Katti" comes from Tamil, where "veppilai" means neem leaves, and "katti" means tied or bundled. Despite the name, the star ingredient isn't neem leaves, but rather citrus leaves – typically from lemon or citron trees.

What makes Veppilai Katti stand out is its use of citrus leaves, which are often overlooked in Western cuisine. These leaves pack a punch of aromatic, citrusy flavor that's both refreshing and complex. 

The process of making Veppilai Katti is relatively simple, but it requires patience:

While Veppilai Katti might be challenging to find in stores outside of South India, you can try making it at home if you have access to citrus leaves. It's a rewarding process that will bring a taste of Tamil Nadu to your kitchen.

So, are you ready to embark on a flavor adventure with Veppilai Katti? Give this unique pickle a try, and let your taste buds dance with joy!

Ingredients:

  • Lemon Leaves - 1 ½ cups
  • Citron Leaves - 2 tbsp.
  • Curry Leaves - a few
  • Red Chillies - 8 to 10
  • Ajwain / Omam - 1 tsp.
  • Lemon juice - from 1 lime
  • Or Tamarind - small lemon sized
  • Salt - as needed
  • Asafoetida - ½ tsp.

Method:

  • Clean and wash the lemon and citron leaves and pat dry and remove the stems and veins from them.
  • In a pan, dry roast red chillies for a minute.
  • Now grind asafetida, chillies and ajwain to a coarse powder in a mixie without adding water and keep aside.
  • Now grind the leaves and required salt and if you are using tamarind, grind the tamarind also coarsely.
  • Combine everything and mix well. If you are using lemon juice, add lemon juice now and mix well.
  • Now make small balls and let it dry.
  • Now you can preserve them and use as a pickle.

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