November 10, 2014

Veppillakatti (Tangy, Citrus Leaf Pickle Powder)

One who tastes this Veppillakatti for the first time will become a fan of this. An authentic, traditional side dish for curd rice from the cuisine of Palakkad Iyers. Usually it is said that in the Tamil month of Ippasi (Mid october) making Veppillakatti brings prosperity. whether it is true or not, the leaves used for making this side dish are very fresh in this month. Moreover since Omam(Ajwain) is used, it is also good for digestion.



See other Pickle recipes: Tomato Thokku, Oil free lemon pickle, Ginger gooseberry pickle, Ready to eat Raw mango Pickle


Ingredients for making Veppillakatti:









Lemon leaves 1 cup

Citron leaves 1/2 cup (If Citron leaves are not available don't worry, Continue with the rest of the ingredients)

Curry leaves 1 1/2 cup

Omam (Ajwain) 2 tea spoon

Red Chillies 6

Hing powder 1/2 tea spoon

Jagerry a small gooseberry size

Tamarind pieces finely chopped 2 tea spoons

Salt to taste







How to make Veppillakatti?

Pluck fresh leaves mentioned above and wash them well. Wipe them to make dry with a kitchen towel. With the help of a scissor remove the stems if any and cut them to pieces to make them to get powdered easily. Then add all the ingredients together in a mixie jar and powder them dry without adding water. Make them into small balls and store it in a bottle. This gives an excellent and extraordinary flavour that you would never tasted before....


  1. What's d diff between lemon leaf n citron leaf

    1. they have their own unique flavours. Narthnagai and lemon though rich in citric the flavours are unique