Veppilakatti | Lime Leaves Pickle Recipe is a traditionally made healthy dish during Onam in Palakkad region. Lime leaves, curry leaves, roasted dry chili, 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. Lime Leaves Pickle Recipe does not contain oil and can be preserved for 2 or 3 weeks in refrigerator.

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.

Serve Veppilakatti | Lime Leaves Pickle Recipe with Kerala Style Varutharacha Sambar, Steamed Rice Recipe, Homemade Yogurt and Elai Vadam.

Take a look at more pickle recipes that are worth drooling over!

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2. Spicy And Tangy Avakkai Pickle With Turmeric
3. Mustard Green Chilli Pickle Recipe
4. Quick Indian Style Ginger Pickle Recipe