Shanthi Krishnakumar's cook book

Citron leaves are known for its medicinal values and effective for treating nausea, vomiting, and heartburns. Veppilai katti is a traditional tambrahm pickle. This is a powder based pickle, yes, you read it right, pickle in powder form, made by pounding the tangy flavoured citron leaves and some spices. Actually this has NO NEEM LEAVES, but is named so.This pickle will be in powder form and can be shaped to small balls as well. Both Narthai ilai podi and veppilaikatti are same. If in powdered form we say it as Narthai elai podi and if shaped to balls we say it as veppilai katti. It has a longer shelf life.

Some stores also sell veppilaikatti, but they add tamarind and more chillies giving it a brownish red colour. Personally, I dislike the tamarind taste in this pickle. So, I make this at home as I prefer the aroma of the leaves to dominate and the greenish colour. Nartha ilai podi / Veppilaikatti is tangy flavoured, spicy pickle and makes an excellent accompaniment to curd rice.


INGREDIENTS:

Tender narthai leaves (Citron leaves) and lemon leaves - 1 1/2 cups (tightly packed)
Dry Red Chillies - 6
Omam(Ajwain) - 1 tsp.(heaped)
Crystal salt - to taste
Asafoetida - 1/2 tsp.
Lemon juice from one key lime or as needed

METHOD:

Pluck tender citron leaves and lemon leaves, wash well, pat it dry, remove the veins as shown in picture. Keep ready.

Heat a kadai and dry roast chillies for a minute. Dry grind hing, chillies and ajwain to a coarse powder in a mixie. Keep aside. Pulse the leaves, alongwith required salt coarsely. Combine all ingredients and pulse it to a coarse powder until everything is mixed well. Transfer to a bowl, add lime juice and make small balls. After drying, the colour changes, don't worry it is edible. Narthai ilai podi / Veppilaikatti is ready.

NOTE:
Lemon leaves can be substituted for citron leaves.
Adjust chillies and lime juice to suit your tastebuds.

VARIATION:
Done only with narthai leaves.
Curry leaves can be added.
Tamarind and more chillies are added which gives a brownish red colour to the balls.
Some add green chillies. Some add pepper and cumin.

Soak tamarind in warm water and extract juice. Filter it and discard the fibres. Keep aside.

In a heavy-bottomed pan, heat a spoon of oil and fry pepper, urad dal, tur dal, chillies until golden brown. Transfer it to a plate. In the same pan, again add a  spoon of oil and saute the curry leaves and vallarai well. When cool, grind it alongwith the dhals in a mixie to a paste.

Manathakkali keerai, Blacknightshade in English, is a greens which has high nutirtional value with vitamins and minerals. In Coimbatore and suburbs they call this as Chukkutti keerai. You can see sellers promote this sukkutti juice in parks, while going for morning walks.  I heard that they sell manathakkali juice in marina beach during early morning hours. It is easily available in all places. The greens vendors bring it regularly. We can also grow it in our home. During my childhood, I often used to get mouth ulcers. My grandma will give some manathakkali leaves and will ask me to chew it raw, as it enables quick healing of mouth ulcers. We grew it in our home and all of us like the black shiny fruits. The juice from the leaves also gives relief from painful periods, urinary infection, constipation and dysentry. The juice also reduces nausea during pregnancy. Apart from this, all recipes like koottu, rasam, soup, kuzhambu, poriyal etc. can be made with these leaves. 

Recently my friends son met with an accident, and during the treatment, due to drug allergy he got severe stomach ulcers. They were reluctant to take any medicines. I suggested to take this juice in empty stomach daily and voila his ulcers were cured!!! So, I thought of sharing my grandma’s easy therapy which cures mouth and stomach ulcers. It is more a therapy than a recipe.