Veppila Katti is a traditional chutney powder made with curry leaves, chilli powder, and coconut. Contents are fried well before they are crushed together using traditional methods. Veppila Katti is a good combo of rice and can also be served with dosa and idlis. And here is the recipe. Also read: Curry leaves chutney
Veppila Katti Recipe 1
Ingredients for Veppila Katti:
1. Coconut – 1, grated
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 the 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 turn 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 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.
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