Veppilai Katti


Veppilai Katti

Veppilai Katti is an extraordinary spicy side dish that can be consumed as a pickle. What makes the dish unique and special is that it does not require oil for preparation. Veppilai Katti is prepared out of lemon leaves, carefully pounded and grounded with essential spices. It is also fondly termed as 'narthailai podi' in Tamil and 'narangi patta' in Hindi. As far as i know, this dry powder dish is normally home made and not available in stores. The spicy tangy flavored dry dish tastes best with curd rice. It also goes well with dosa and idli. The dish is nutritious and aids in digestion as it has Ajwain/Omam as ingredient. This is one of the easiest side dishes you can prepare at home with very limited ingredients. When lemon leaves are available go in for the dish. You can explore a well detailed recipe here.
Prep Time 20 minutes
Total Time 20 minutes
Cuisine Tamil
Servings 6 people



  • For preparing vepillai katti, first wash the curry leaves and lemon leaves well. Make sure that there are no water particles.
  • Pat dry. Remove the stem from the lemon leaves as it may not get well grounded.
  • In a mixer, dry grind the lemon leaves and curry leaves. Add tamarind, ajwain, red chillies, salt and blend again.
  • Do not add water.
  • Take it as a small ball.
  • Can be preserved in fridge.
  • Vepillai katti, the delicious dish is ready.


You can visit this this Curry Leaves Shallot Chutney. You can also visit this link Brinjal Chutney.
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