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Veppalai Katti
| Main Ingredients | Lemon leaves, Curry leaves |
| Cuisine | Tamil Nadu |
| Course | Pickles, Jams and Chutneys |
| Prep Time | 5-6 hour |
| Cook time | 0-5 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of Cooking | Easy |
| Others | Veg |
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
- 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.
- 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
| Calories | 72 |
| Carbohydrates | 11.3 |
| Protein | 4.5 |
| Fat | 0.9 |
| Other Fiber | Vitamin C- 54.8mg |
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