From Kerala
Recipes from Kerala have always been a treat to food lovers across India. We make this pickle purely from wild lemon leaves. It’s rare. Yet, it turns out to be the best when you explore it. Also, don’t confuse its name—there’s no neem in it.
Dry pickle itself is a variety when compared to the usually seen juicy pickle. Made traditionally in Palakkad, the place acts as a border between Kerala and Tamilnadu and hence attracts Tamil tastes as well.
Dry pickle
Not everyone would be a fan of a dry pickle until they try it out. These dry pickles typically have the feature of being extra tangy and salty, because of the process involved in preparation. Most common dry pickles turn out to be dry mango and dry lemon, but this particular Palakkad Veppilai Katti is unique and authentic from the land of Kerala.
How does it taste like?
It is a perfect blend of tanginess and spice – hence a must try if you love exploring pickles.
Most of us are used to juicy pickles. So, dry pickles might sound plain or even uninteresting at first. But don’t skip trying this one—you might regret it later. Every food item carries its own magic. That’s especially true with recipes that have evolved through generations. One such traditional gem is the Palakkad Veppilai Katti. It holds both taste and heritage in every bite.
Best combo
Most of the pickles go well with curd rice. Hence, if you are a curd rice lover, and wish to explore the side dishes to add that tanginess to your meal, this special Veppilai Katti, which we offer at Mylapore Ganapathy’s has to be tried out.
Also, make sure to try it out with Lemon rice and Tamarind rice, to explore the combinations…why not?
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