Veppila Katti

Veppila Katti is a traditional chutney powder prepared by adding curry leaves along with chilli powder and coconut. Contents are fried well before it’s crushed using traditional methods. Veppila Katti is a good combo of rice, and can also be served with dosa and idli. And here is the recipe. Also read: Curry leaves chutney

Ingredients for Veppila Katti:

1. Coconut – 1, scrapped

    Shallots – 5 or 6 chopped

    Garlic – 5 or 6 cloves chopped

    Red chillies – 5

2. Coconut oil – 1 small spoon

3. Curry leaves – 2 cups

4. Coriander powder – 1 small spoon

    Chilli powder – 1 small spoon

    Turmeric powder – ½ small spoon

5. Tamarind – 1 gooseberry sized

    Salt – As required

How to prepare Veppila Katti?

1. Heat oil in a pan and saute ingredients no: 1 in this oil.

2. When water content is fully absorbed add curry leaves and fry well.

3. When pressed using hands, curry leaves should break.

4. Add ingredients no: 4 to it, mix well and put the flame off.

5. When contents cool, crush well adding salt and tamarind.  

Source: Vanitha Magazine September 1-15 2017

Veppila Katti Recipe 2

Here I present one more Veppila Katti recipe published in Vanitha Magazine in July 15-31, 2016 edition. Ingredients are very much different from the first one, and you can try both these methods to get two different variants of Veppila Katti. In this method, coconut is not added.

Ingredients for Veppila Katti:

1. Red chillies – 50 gm

2. Salt – As required

    Asafoetida – 1 piece

    Ajwin – 1 small spoon

3. Leaves of lemon after removing its nerves – 2 cups

    Curry leaves separated and cleaned – 2 cups

    Tamarind – Gooseberry sized

How to prepare Veppila Katti?

1. Dry well red chillies under direct sun and make a fine powder adding ingredients no: 2.

2. Add ingredients no: 3 to it and powder it.

3. Make small balls out of it.

4. Serve with Thayir Saadam (Curd Rice).

Read a few more leafy vegetable recipes here. Click on the images in the gallery to read.