Sunday, June 28, 2009

Veppilai Katti

Veppilai Katti is an unusual condiment, a thick citrus-based paste. It's my favorite side-dish for thayir saadam. I have been craving for it since long... It reminded me wherever I saw lemon leaves or narthangai leaves I used to go around and pick the leaves from various places to make veppilai katti. Veppilai means Neem Leaf. I am not sure as to why our ancestors called this recipe Veppilai Katti when we don’t use Veppilai in it. The veppilaikatti is made by grinding up leaves of citron (narthangai) leaves, karivepilai (curry leaves), and lime or lemon leaves with red chillies, ajwain or omam seeds ,salt, and asafetida. This is ground with the juice of lemons or limes, and salt. The leaves used in this pickle are the tender leaves of lime or lemon trees, and citron (naarthangai) trees, . In this recipe, along with a few curry leaves (kariveppilai) the taste and smell of Ajwain over powers other ingredients and gives the some aroma and taste. Every ingredient in it is raw. There is no oil in it . The end result is a tangy, fragrant, mince that dances in your tastebuds. It enhances the food with an incredible flavor. The pickle is also an excellent digestive-aid.I often used to prepare this recipe in home. But for past two years I didnt get lemon I cant able to prepare this recipe. This time veppilai katti brought by my friend from native exclusively for me.

My method of preparing veppilai katti.


2 Cup- fresh, tender leaves of lemon or lime

1/2 cup -Curry leaves

1/2- cup citron leaves

2- tblsp Ajwain seeds

1/4 cup Dried Red Chili pieces

2 -tsps Salt

1- tsp Asafetida

Juice of 1 Lime + 2 teaspoons water


1.Wash the leaves well, and pat very dry with a kitchen towel.
2. If the citrus leaves are not tender and are a bit tough, remove the hard stalk/vein/petiole in the middle of the leaf.
3. In a dry-spice grinder, grind finely the following together: ajwain, red chillies, salt, and asafoetida.
4. In a blender, dry-grind (no water) all the grind all the leaves till it becomes a moist and crumbly paste. Using a spatula, stir it form time to time in between grinding cycles.
5. Put leaf mixture into a bowl. Add the ground spices, and mix thoroughly.
6. Add enough lime/lemon juice a little at a time so that the mince can be shaped into several walnut sized balls. You may or may not use all the lime juice indicated.
7. Store in a covered container, preferably in the fridge, so that it remains flavorful and moist.
8. Pinch off required amounts from each ball to serve with your curd rice.

Friday, June 5, 2009

Omapodi (Sev)

Omapodi (Sev)

Everyone likes omapodi in my home. who doesn’t like it?.I make them often at home .It’s awesome to have some omapodi with hot chai or coffee..I make omapodi in huge amount and try it to store it for a week but does not stay beyond a couple of days..... It’s a simple & tasty recipe


Kadalai maavu (besan) - 11/2 cup

Rice flour - 1/4 cup

Omum (ajwain)-1 tbsp crushed

Ghee/Butter - 2 teaspoons

Chilli Powder -1/2 tsp or Red chilli 4 to 5

Salt to taste

Hing a couple of pinches

Oil for deep frying


1. Soak omum in warm water for an hour grind it along with red chilli with water.

2. Then strain the grinded liquid and keep the water aside

3. In a small bowl mix together all the ingredients and knead the dough with omum water to form a smooth batter.

4. Add enough water to make a soft dough so that the dough is more or else similar to the chapati dough

5. Heat oil in a kadai on a medium flame. Fill the sev press with batter and add small portions of dough and squeeze it in small portions into the hot oil.

6. Cook both sides till the sound subsides. Drain well and repeat the procedure with the remaining batter.

7. Keep the flame high while pressing the sev and reduce the flame to medium or low while cooking. This will ensure a golden colour to your mixture.

8. Drain the excess oil. Server them with hot chai or coffee!!