Veppalai Katti

Ingredients 

• 1 1/2 cups lemon leaves
• 2 lemons
• 1/2 cup curry leaves
• 1 teaspoon salt
• 4-6 whole dry red chillies
• 1/4 teaspoon asafoetida
• 1/2 teaspoon carom seeds (ajwain)

Method

1. Pick the leaves and soak them in water for about 15 minutes. Drain, shake off the excess moisture and spread out on an absorbent cotton sheet to dry out for 2-4 hours.
2. Remove the midribs of the leaves and pound them with the other ingredients to as fine a powder as possible. Squeeze the lemons, strain the juice and mix with the above. Store in an airtight glass bottle.

Nutrition Info