Name: Vepillakatti (A dry Lemon Leaf based South Indian pickle) recipe by Amrita Iyer at BetterButter
Prep time: 360 min
Cook time: 10 min
Total time: 370 min
Yield: 20
Ingredients: 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)

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

Ingredients Serving: 20

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)

Instructions

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.
Mix the curry leaves with the lemon leaves and wash thoroughly ensuring that there is not a trace of dust on the leaves.
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!
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.
Grind to a powder.
Make the Vepillakatti : Powder the crisped up lemon and curry leaves coarsely.
Add Tamarind and pulse the grinder to amalgamate the Tamarind with the leaves.
Add the prepared spice powder,jaggery powder and salt and pulse again till finely combined.
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.
Keep the Vepillakatti in an airtight container!Use as required!

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