Recipes from Kerala have always been a treat to food lovers across India. This pickle, which is purely made from wild lemon leaves is rare, yet the best when explored. Also, the name cannot be misunderstood of Neem leaves involved 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.
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.
Being used to the common juicy pickles, dry pickles might sound uninteresting for some, but if you miss a chance of trying this, it would be a regret. Every food item has that magic within, especially traditionally evolved recipes such as in the case of the Palakkad Veppilai Katti.
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?