Vepilakatti – Lime Leaves Pickle Recipe
Introduction
Delve into the delightful world of South Indian cuisine with this invigorating Vepilakatti, a traditional lime leaves pickle that tantalizes the taste buds and adds a burst of flavor to any meal. Originating from Kerala, this vegetarian side dish captures the essence of aromatic spices and fresh herbs, making it a perfect accompaniment to rice and lentils. With just a few key ingredients, this quick and easy recipe is a fantastic way to elevate your everyday meals.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kaffir lime leaves (or lemon leaves) | 10 leaves |
| Dry red chilies | 2 (adjust to taste) |
| Shallots | 3 |
| Curry leaves | 5 |
| Salt | To taste |
| Tamarind | Small ball |
| Asafoetida (hing) powder | ½ teaspoon |
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | Approximately 50 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sugars | 1 g |
| Protein | 1 g |
Preparation Time
| Description | Time |
|---|---|
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
Serving Information
| Description | Details |
|---|---|
| Servings | 6 |
| Cuisine | South Indian |
| Course | Side Dish |
| Diet | Vegetarian |
Instructions
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Prepare the Leaves: Begin by washing the Kaffir lime leaves and curry leaves thoroughly under running water. Pat them dry using a clean kitchen towel to remove excess moisture. This step is essential for ensuring the freshness and flavor of the pickle.
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Roast the Chilies: In a shallow frying pan, dry roast the red chilies over medium heat. Keep stirring them until they turn crispy and fragrant, which typically takes about 2-3 minutes. Once roasted, remove them from the heat and set them aside to cool.
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Tear and Combine: Tear off the stem of each Kaffir lime leaf, ensuring only the leaf part is used in the recipe. In a blender, combine the torn Kaffir lime leaves, roasted red chilies, shallots, curry leaves, salt, tamarind, and asafoetida.
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Blend to Desired Consistency: Blend the ingredients without adding any water. For a traditional texture, grind them coarsely, allowing the flavors to mingle while still maintaining some chunkiness. Alternatively, you can blend them into a fine paste if you prefer a smoother consistency.
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Form and Store: Once blended, take small portions of the mixture and shape them into balls or small patties. Place the formed balls into an airtight container, ensuring they are well-packed to preserve their flavor and freshness.
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Serve and Enjoy: Your Vepilakatti – Lime Leaves Pickle is now ready to be served! This delectable pickle pairs beautifully with Kerala Style Varutharacha Sambar, steamed rice, homemade yogurt, and Elai Vadam. Each bite will deliver a burst of flavors that enhance your meal experience.
Additional Tips
- Storage: For optimal freshness, store the pickle in a cool, dry place or refrigerate it for extended shelf life. Properly stored, this pickle can last for up to two weeks.
- Adjusting Spice Levels: Feel free to adjust the number of dry red chilies according to your spice preference, ensuring the pickle aligns with your taste.
- Serving Suggestions: Besides rice, this pickle can also be enjoyed with chapatis or as a spread in sandwiches for a unique flavor twist.
Conclusion
The Vepilakatti – Lime Leaves Pickle is not only a vibrant addition to your South Indian meals but also a reflection of the rich culinary heritage of the region. The aromatic kaffir lime leaves combined with spices create a unique taste that embodies the essence of home-cooked goodness. Try this recipe today and bring a taste of Kerala to your dining table, making every meal an unforgettable experience.
