|lemon leaves||1 1/2 cup|
|curry leaves / karuveppila||few|
|citron leaves||2 tablespoon|
|dry red chilly||10|
|ajwain / omam||15 grams|
|hing / asafoetida powder / kayam||one generous pinch|
|tamaraind / puli||lemon sized ball|
1. Wash lemon leaves and curry leaves under clear running water. Pat dry and remove the stem from the leaves.
2. In a mixer, dry grind dry red chilly, ajwain and salt.
3. To this add lemon leaves, curry leaves, tamarind and grind it once more. (Do not add water.)
4. Make small balls.
5. These balls can be preserved in fridge.
6. Veppilla katti is ready.
linking to gayathri’s space
my entries for the event:
sweet diamond cuts onion chutney muthira podi mathan vellapayar pulingary vendakka masala puli soyabeans mezhukkupuratti cheera thoran kesar badam milk kesar lassi cabbage pakoda pasta arrabiata atta ladoo rava kesari pori unda italian hot chocolate thakkali curry
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Enjoy cooking and serving