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Veppilai Katti Recipe

Veppilai Katti is a popular Indian Snack
Author :
On :
Thursday, 11 August, 2016
Category :
Vegetarian Recipe
Course :
Snack Recipe
Cuisine :
Indian Recipe
Technique :
Grind Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 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:

    1. Wash the leaves well, and pat very dry with a kitchen towel.
    2. If the citrus leaves are not tender, remove the hard stalk in the middle of the leaf.
    3. In a dry-spice grinder, grind finely the following together: ajwain, red chillies, salt, and asafoetida.
    4. In a blender, dry-grind (no water) all the leaves till it becomes a moist and crumbly paste.
    5. Using a spatula, stir it from time to time in between grinding cycles.
    6. Put leaf mixture into a bowl. Add the ground spices, and mix thoroughly.
    7. 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.
    8. Store in a covered container, preferably in the fridge, so that it remains flavourful and moist.
    9. Pinch required amounts from each ball to serve with your curd rice.
    10. Recipe courtesy: Jaisruchi


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