I discovered Veppilakatti very late in life and have been making up for it ever since. Veppilakatti is tangy chutney made with the lemon leaves and is a fantastic accompaniment to Curd Rice. In my case, it is a life saver as I use it to spice up my daily dose of oats.
One advantage of living in the old part of a metropolis is that there are still a lot of fruit-bearing trees around. Be it jackfruit, mango, guava, banana, or lemon; I can find all these trees within a hop-skip-jump distance of my home.
The other day, I saw some lemon trees and could not resist making a batch of Veppilakatti.
I have tried this recipe with kaffir lime leaves as well and it turns out just fine. I would increase the amount of curry leaves to 2/3 cups as kaffir lime leaves are more aromatic.
Do try this recipe whenever you get a chance and you will not regret it.
Time: 30 Mins
- Lemon Leaves – 200 gms
- Curry Leaves – 1/2 Cup
- Red Chillies – 15 to 20
- Asafoetida – 1/2 tsp
- Lemon Juice – 1 tbsp
Tamarind – 1 marble-size ball
- Oil – 1 tsp
- Salt to Taste
- Wash and dry the lemon and curry leaves.
- Fold each lemon leaf in half, and tear away the middle vein.
- Heat the oil.
- Add the red chillies and stir-fry till they just start to change color.
- Turn off the heat.
- Add the asafoetida to the chillies and mix well.
- Set aside to cool.
- When the chillies are at room temperature grind together all dry ingredients into a coarse powder. If you are using tamarind, grind the tamarind as is with the dry ingredients.
- If you are using lemon juice, add it to the chutney powder and mix well.
- Form balls of 1″ diameter and store in an air-tight container. You can also refrigerate it.
- Serve as an accompaniment to thair sadam.
- Lemon leaves could be a bit stringy so use as many tender ones as you can.
- I like my Veppilakatti to be spicy. You could use fewer red chillies, then you will have a tangier chutney and one which is more green.