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DRY FRUIT MODAK
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2 cup - fresh, tender leaves of lemon or lime
1/2 cup - curry leaves
1/2 cup - citron leaves
2 tbsp - ajwain seeds
1/4 cup - dried red chilli pieces
2 tsps - salt
1 tsp - asafoetida
2 tsp - juice of 1 lime + water
How to Make Veppilai Katti
Wash the leaves well, and pat very dry with a kitchen towel.
If the citrus leaves are not tender, remove the hard stalk in the middle of the leaf.
In a dry-spice grinder, grind finely the following together: ajwain, red chillies, salt, and asafoetida.
In a blender, dry-grind (no water) all the leaves till it becomes a moist and crumbly paste.
Using a spatula, stir it from time to time in between grinding cycles.
Put leaf mixture into a bowl. Add the ground spices, and mix thoroughly.
Add enough lime/lemon juice a little at a time so that the mince can be shaped into several walnut sized balls. You may or may not use all the lime juice indicated.
Store in a covered container, preferably in the fridge, so that it remains flavourful and moist.
Pinch required amounts from each ball to serve with your curd rice.
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