Vepillakatti (A dry Lemon Leaf based South Indian pickle) | How to make Vepillakatti (A dry Lemon Leaf based South Indian pickle)

By Amrita Iyer  |  6th May 2018  |  
5 from 2 reviews Rate It!
  • Vepillakatti (A dry Lemon Leaf based South Indian pickle), How to make Vepillakatti (A dry Lemon Leaf based South Indian pickle)
Vepillakatti (A dry Lemon Leaf based South Indian pickle)by Amrita Iyer
  • Prep Time

    6

    Hours
  • Cook Time

    10

    mins
  • Serves

    20

    People

6

2

About Vepillakatti (A dry Lemon Leaf based South Indian pickle) Recipe

Vepillaikkatti is a Tam Brahm (Tamil Brahmin) pickle made from the leaves of the big South Indian Lemon or Narthangai!The leaves are dried and crushed with curry leaves and spices to form a most delicious powder which is rolled like Laddus! This pickle is had with curd rice,sprinkled on top of buttered bread slices,on pizza,pasta and Chinese too!Country - Canada

Vepillakatti (A dry Lemon Leaf based South Indian pickle)

Ingredients to make Vepillakatti (A dry Lemon Leaf based South Indian pickle)

  • The main ingredients :
  • 6 cups (200 gms) freshly picked Narthangai (any kind of lemon) leaves
  • 2 cups (20 gms) freshly picked curry leaves
  • 1/2 cup tamarind
  • 1 tbsp powdered jaggery/brown sugar (optional)
  • 4 tbsp sesame oil
  • The spices :
  • 1/2 cup (10 gms) dried red chillies
  • 1 tbsp asafoetida Powder (heeng)
  • 1/2 tbsp Carom Seeds (Ajwain)
  • 1 tbsp salt (or to taste)

How to make Vepillakatti (A dry Lemon Leaf based South Indian pickle)

  1. Prepare the leaves : Carefully pluck the Lemon leaves ensuring you do not prick yourself with the big thorns in between the leaves.Tear away the middle thick primary vein and put the torn leaf pieces in a colander.
  2. Mix the curry leaves with the lemon leaves and wash thoroughly ensuring that there is not a trace of dust on the leaves.
  3. Spread them on a large plate or newspaper and put them in the hot Sun to dry for 5 – 6 hours.If it is summer then by the end of day they would be crisp,wilted and perfect for the pickle!
  4. Make the spice powder : Heat 1 tbsp Sesame Oil in a pan on medium heat and add the dried red chillies,.When they start crisping up and turning a share darker,add the Asafoetida powder and mix well.Add the Carom Seeds and mix again.
  5. Grind to a powder.
  6. Make the Vepillakatti : Powder the crisped up lemon and curry leaves coarsely.
  7. Add Tamarind and pulse the grinder to amalgamate the Tamarind with the leaves.
  8. Add the prepared spice powder,jaggery powder and salt and pulse again till finely combined.
  9. Transfer to a plate and drizzle the leftover sesame oil.Roll into balls and allow to firm up on a plate for 2 – 3 hours.
  10. Keep the Vepillakatti in an airtight container!Use as required!

My Tip:

I wish to share some other uses for this lovely powder apart from being used as a curd rice accompaniment! As a sprinkle on buttered bread! Sprinkling on Pizza (the “namma culture” effect)! Mixed with Ghee or Sesame Oil and had with Idli,Dosa and Adai! Sprinkled on Kai Murukku (my weakness) Added on top of Chow Mein (my friend’s invention – tastes awesome) Had with other South Indian recipes like Upma,Uthappam or Sevai! If you have any variety of Lemon Tree at home or nearby or can source the leaves,you can use them however the Narthangai is THE tree for the leaves.Some people use Kaffir Lime leaves (Thai Lemon) but its all upto you!Follow the recipe to get perfect results!

Reviews for Vepillakatti (A dry Lemon Leaf based South Indian pickle) (2)

Sutha Mayuran7 days ago

Reply

Shelly Sharma6 months ago

Would love to try this.
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