Vidya’s Kitchen
Vepilai Katti: A Traditional Recipe
A delicious Ayurvedic digestive
I am a Tambrahm (Tamil brahmin) from Tamil Nadu, South India. Our cuisine is delightfully unique. Here is a simple power-packed recipe that quickly seduces you with its tangy taste and health properties.
This recipe uses citron leaves, lemon leaves, curry leaves, rock salt, dried red chilies, carom seeds (ajwain) and asafetida — all of which have digestive properties.
My grandma would pound the ingredients in a mortar and the aroma would be so heady! These days we use mixer-grinders.
Notes:
- Instead of 4 cups citron leaves, you can use 4 cups lemon leaves or 2 cups citron leaves + 2 cups lemon leaves
- Adjust the number of chilies as per your tolerance for spice.
Also try Asafetida choornam