Veppilai Katti

Recipe by
Total Time:
20 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Grind Recipe
Difficulty: Medium

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Ingredients

  • 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.
  • Recipe courtesy: Jaisruchi

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