Veppalai Katti An excellent medicinal dish served with steamed rice and ghee. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 03 Jun 2016 in Recipes Course New Update Main Ingredients Lemon Leaves, Lemons 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 list for Veppalai Katti 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 #Asafoetida #Carom seeds (ajwain) #Curry leaves #Lemons #Salt #Whole dry red chillies Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article