Veppilai katti recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Lemon leaf - 1 cup
  2. Citron leaf - 2 cup
  3. Curry leaf - 1 cup
  4. Dry chili -  16 or to you spice levels
  5. Oomam (Ajawan) - 2 tablespoon (tsp.)
  6. Asafoetida powder - 1 1/2 teaspoon (tsp.)
  7. Tamarind - one big gooseberry size.
  8. Salt - as needed

PREPARATION:

  1. Wash and clean the leaves. Dry the leaves by spreading in dry cloth in shade until all the moisture is gone.
  2. Grind to powder Oomam (Ajawan), Asafoetida powder, salt, dry chili and keep it aside.
  3. Now grind all the leaves,  tamarind into a fine powder. To this add Oomam (Ajawan) powder and grind for couple of minutes.

NOTES:

  1. Goes well with curd rice.
  2. You add a little of this to idli or dosai batter and cook idli or dosai.
  3. You can add this to raitha or curd a teaspoon (tsp.) to improvise the flavor.
  4. You can also make balls our this powder.
  5. It does not get spoiled for a month if you keep refrigirated.



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