Kaffir Lime Leaves Pickle (Vepilakatti)

Kaffir Lime Leaves Pickle (Vepilakatti) - Plattershare - Recipes, food stories and food lovers
Onam is next week and here is one healthy pickle which is traditionally made in palakkad - Vepilakatti. Lime leaves, curry leaves, roasted dry chili, small onion, tamarind and hing are combined and blended as a coarse paste. They are then made as small balls for consumption. It tastes good when sprinkled over curd rice.
Since we do not get this leaves in most of the places I altered to use Kaffir Lime leaves and it tasted the same way like bitter orange leaves. I have also tried earlier with lemon leaves and it turned out to be good. Kaffir Lime leaves are used in Thai dishes.
It does not contain oil and can be preserved for 2 or 3 weeks in refrigerator.
5 from 1 vote
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Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Served As: Dinner, Lunch
Recipe Cuisine Type: South Indian
Recipe Taste: Salty, Tangy
Calories 11 kcal
Servings 20

Ingredients
 

  • 20 Lemon Leaves Kaffir Lime Leaves
  • 4 Dry red chili
  • 3 Onion Small, Optional
  • 8 Curry Leaves
  • Salt to taste
  • Tamarind very small size
  • 1/2 tsp Hing Powder
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Instructions
 

  • Wash the Kaffir lime leaves & curry leaves, pat them dry.
    Kaffir Lime Leaves Pickle (Vepilakatti) - Plattershare - Recipes, food stories and food lovers
  • Dry roast the red chilli until they turn crispy.
    Kaffir Lime Leaves Pickle (Vepilakatti) - Plattershare - Recipes, food stories and food lovers
  • Tear the stem of the kaffir lemon leaf.
    Kaffir Lime Leaves Pickle (Vepilakatti) - Plattershare - Recipes, food stories and food lovers
  • Add all the ingredients with more quantity and blend well.
    Kaffir Lime Leaves Pickle (Vepilakatti) - Plattershare - Recipes, food stories and food lovers
  • Do not add water
    Kaffir Lime Leaves Pickle (Vepilakatti) - Plattershare - Recipes, food stories and food lovers
  • Make them as small balls and store them in an airtight container.
    Kaffir Lime Leaves Pickle (Vepilakatti) - Plattershare - Recipes, food stories and food lovers

Recipe Notes

  • Tamarind can be replaced with lemon juice.
  • Curry leaves must be half or lesser than the quantity of lime leaves else it will override the lime leaves taste.
  • I used mortar pestle and it took around 45-50 mins to do this paste. The time varies based on the experience. You may use a mixie to finish it faster.  Mortar pestle definitely gives a better taste than mixie.
  • Chili can be roasted with little oil if needed but it tastes good without oil itself.
  • Adjust the number of chili’s as per your taste the above one is a medium spice.
  • Mine is not a complete smooth paste as we like this way to eat. You make it as a nice paste also.
 
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5 from 1 vote

Recipe Nutrition

Calories: 11kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.004g | Sodium: 1mg | Potassium: 53mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 101IU | Vitamin C: 22mg | Calcium: 7mg | Iron: 0.1mg
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Neeru Srikanth
Neeru Srikanth

I love to cook the most authentic way. Most of my recipes are cooked either in claypot or kalchatti / soapstone. They are extremely beneficial as they retain the nutrients. Before cooking a recipe in these vessels I do in-depth research and make sure it is doable in any modular kitchen.

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