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Veppilakatti ~ Spicy, Tangy and Aromatic Chutney Powder
by
Jayasree Satish
Calificación: 4.0
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%20is%20the%20star%20ingredient%20in%20the%20recipe.%20Its%20not%20the%20narthangai/citron%20%20which%20is%20bitter.%20The%20leaves%20has%20to%20be%20picked%20carefully%20since%20the%20tree%20has%20lots%20of%20thorns.%20The%20picked%20leaves%20are%20washed%20and%20patted%20dry.%20Tender%20leaves%20can%20be%20used%20as%20such.%20For%20the%20rest,%20the%20thick%20vein%20in%20the%20middle%20has%20to%20be%20removed.%20Handful%20of%20curry%20leaves%20is%20also%20used.%20Traditionally,%20these%20leaves%20along%20with%20salt,will%20be%20pound%20in%20the%20mortal%20using%20the%20olakkai,%20i.e%20the%20long%20wooden%20pestle%20used%20to%20pound%20rice.%20%20After%20pounding%20the%20leaves,%20next%20comes%20the%20mixture%20of%20red%20chillies,%20green%20chilly,%20hing%20and%20tamarind.%20These%20will%20be%20pounded%20almost%20fine.%20Finally%20the%20leaves%20are%20added%20to%20it%20and%20pounded%20together.%20This%20will%20be%20done%20in%20batches.%20Pounding%20will%20release%20some%20juice%20from%20the%20leaves%20and%20salt.%20%20The%20spice%20and%20leaf%20mixture%20will%20be%20transferred%20to%20a%20big%20vessel%20and%20mixed%20well.%20Then%20it%20is%20made%20into%20balls%20and%20stored%20in%20air%20tight%20container.%3C/p%3E%3Cp%3EWith%20the%20arrival%20of%20mixer%20grinder,%20Amma%20used%20to%20powder%20the%20spice%20mix%20in%20the%20mixer%20and%20pulse%20the%20leaves%20coarsely.%20Then%20do%20a%20final%20pounding%20in%20the%20mortal%20using%20the%20pestle.%20%20Now%20a%20days,%20hardly%20anyone%20bothers%20to%20do%20all%20this,%20since%20it%20is%20readily%20available%20in%20the%20markets.%20%20I%20don't%20like%20the%20store%20bought%20ones.%20This%20time,%20I%20had%20asked%20my%20uncle%20to%20send%20some%20through%20Amma.%20Thanks%20to%20my%20mama%20and%20mami,%20I%20got%20a%20huge%20batch%20of%20home%20made%20veppilakattis.%20These%20are%20the%20pics%20I%20clicked%20when%20Amma%20got%20it%20for%20me.%20Its%20made%20partly%20using%20the%20mixer%20and%20the%20rest%20in%20the%20mortar.%20Pounding%20in%20the%20mortar%20does%20increase%20the%20taste%20since%20the%20ingredients%20are%20blended%20better%20than%20in%20a%20mixer%20grinder.%3C/p%3E%3Cp%3EThe%20recipe%20I%20am%20giving%20is%20like%20an%20approximate%20one.%20This%20will%20fairly%20give%20an%20idea%20of%20what%20all%20goes%20into%20it%20and%20the%20proportions.%3C/p%3E%3Cp%3EYou%20need%3C/p%3E%3Cp%3ERed%20chilly%20-%20250%20gm%3C/p%3E%3Cp%3EHing/Peringayam%20cube%20-%2050%20gm%3C/p%3E%3Cp%3EMethod%3C/p%3E%3Cp%3EHeat%202%20table%20spoon%20of%20oil%20in%20a%20kadai.%20When%20the%20oil%20is%20hot,%20drop%20the%20hing%20pieces.%20It%20will%20get%20fried%20and%20the%20pieces%20will%20turn%20crisp.%20Remove%20and%20add%20the%20red%20chilly.%20Roast%20for%20few%20minutes.%20Leave%20it%20to%20cool.%20Powder%20the%20hing%20and%20chilly%20in%20mixer%20grinder.%20The%20add%20the%20green%20chilly%20and%20tamarind%20to%20it%20and%20pulse%20again.%20Remove%20the%20spice%20mix%20and%20keep%20it%20aside.%3C/p%3E%3Cp%3EPulse%20the%20lemon%20and%20curry%20leaves%20along%20with%20salt,%20in%20the%20mixer%20till%20it%20is%20pound%20into%20small%20pieces.%20Finally%20blend%20the%20leaves%20and%20spice%20mixture.%20This%20can%20be%20done%20in%20batches.%20Take%20all%20the%20mixture%20in%20a%20big%20vessel.%20Mix%20it%20well%20and%20shape%20into%20balls.%3C/p%3E%3Cp%3EAs%20I%20mentioned%20before,%20this%20can%20be%20eaten%20along%20with%20curd%20rice.%20You%20can%20drizzle%20some%20gingely%20oil%20on%20it%20and%20have%20as%20a%20side%20for%20idly%20or%20dosa.%3C/p%3E){kind=link}