Veppilakatti – Lime Leaves Pickle Recipe
Description:
Veppilakatti, also known as Lime Leaves Pickle, is a healthy and traditional South Indian dish, particularly popular in the Palakkad region during the Onam festival. This tangy and spicy condiment is made with a unique blend of kaffir lime leaves (or lemon leaves), curry leaves, roasted dry chilies, tamarind, and asafoetida (hing). The ingredients are ground into a coarse paste and formed into small balls, which can be consumed as a side dish, especially with curd rice. The pickle, without oil, can be preserved for up to 2-3 weeks in the refrigerator.
While the traditional recipe calls for bitter orange leaves, kaffir lime leaves work wonderfully as a substitute, offering a similar flavor profile. The zestiness of the lime leaves combined with the warmth of roasted chilies makes for a delightful accompaniment to a variety of South Indian meals.
Cuisine: South Indian
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Kaffir lime leaves (or lemon leaves) | 10 leaves |
| Dry red chilies | 2 whole (adjust to taste) |
| Shallots | 3 medium |
| Curry leaves | 5 leaves |
| Salt | To taste |
| Tamarind | Small ball |
| Asafoetida (hing) | 1/2 teaspoon (powdered) |
Preparation Time
| Time | Duration |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 15 minutes |
Instructions
-
Prepare the Ingredients:
- Start by washing the kaffir lime leaves and curry leaves thoroughly. Pat them dry using a kitchen towel to remove any excess moisture.
- Dry roast the dry red chilies in a shallow frying pan over medium heat. Roast them until they turn crispy and aromatic. Once done, set them aside to cool.
-
Prepare the Blending Mixture:
- Remove the stems from the kaffir lime leaves and tear them into smaller pieces.
- In a blender or food processor, combine the kaffir lime leaves, roasted red chilies, shallots, curry leaves, salt, tamarind, and asafoetida (hing).
- Do not add any water. The traditional method involves grinding the ingredients coarsely, which enhances the texture and flavor. You can also blend into a fine paste if you prefer a smoother consistency.
-
Form the Pickle Balls:
- Once the ingredients are blended to your desired texture, transfer the mixture into a bowl.
- Take small portions of the mixture and shape them into bite-sized balls using your hands. These pickle balls can be stored in an airtight container.
-
Storage and Serving:
- Store the pickle balls in an airtight container and refrigerate them. The pickle can last for 2-3 weeks when stored properly.
- To serve, enjoy the lime leaves pickle with Kerala Style Varutharacha Sambar, Steamed Rice, Homemade Yogurt, or Elai Vadam (a traditional South Indian crispy snack).
Pro Tip:
For an extra burst of flavor, you can sprinkle these pickle balls over a bowl of curd rice. The tanginess and the spiciness make it a perfect complement to the soothing creaminess of the yogurt.
This Lime Leaves Pickle is an excellent addition to any South Indian meal, providing a unique taste that’s both aromatic and flavorful. Perfect for those who appreciate authentic regional cuisine and are looking to try something new and exciting!
