Vepilakatti - Lime Leaves Pickle Recipe
Healthy spicy accompaniment made of Lime leaves, curry leaves, roasted dry chili, tamarind and hing is a must try recipe. This coarsely ground fresh pickle taste great with a meal of steamed rice and dal.
Veppilakatti | Lime Leaves Pickle Recipe is a traditionally made healthy dish during Onam in Palakkad region. Lime leaves, curry leaves, roasted dry chili, tamarind and hing are combined and blended as a coarse paste. They are then made as small balls for consumption. It tastes good when sprinkled over curd rice. Since we do not get this leaves in most of the places I altered to use Kaffir Lime leaves and it tasted the same way like bitter orange leaves. I have also tried earlier with lemon leaves and it turned out to be good. Lime Leaves Pickle Recipe does not contain oil and can be preserved for 2 or 3 weeks in refrigerator.
Tamarind can be replaced with lemon juice.Curry leaves must be half or lesser than the quantity of lime leaves else it will override the lime leaves taste.I used mortar pestle and it took around 45-50 mins to do this paste. The time varies based on the experience. You may use a mixie to finish it faster. Mortar pestle definitely gives a better taste than mixie.
Take a look at more pickle recipes that are worth drooling over!
- 10 Kaffir lime leaves , or lemon leaves
- 2 Dry red chillies , (adjust)
- 3 Shallots
- 5 Curry leaves
- Salt , to taste
- Tamarind , small ball
- 1/2 teaspoon Asafoetida (hing) , powder
How to make Vepilakatti - Lime Leaves Pickle Recipe
To begin making Veppilakatti - Lime Leaves Pickle Recipe, wash the Kaffir lime leaves & curry leaves, pat them dry.
Dry roast the red chilli in a shallow frying pan until they turn crispy. Keep aside.
Tear the stem of the kaffir lemon leaf.
Add all the ingredients like the kaffir lime leaves, roasted red chillis, shallots, curry leaves, salt, tamarind and asafoetida in a Blender and blend. Do not add water. I ground coarsely like it is done traditionally. You can also blend into a fine paste.
Make them into small balls and store them in an airtight container.
I am an IT professional for the last 15+ years and currently residing Singapore. I have recently taken a break from mid of June 2016 to pursue my passion. Cooking and food styling is my passion & my stress buster. I am also interested towards exploring vegetarian traditional & fusion cooking from all cuisines. Hence I decided to go one step further to explore and document my passion from 2016.