Veppalanggatti (Narthakku podi)
This powder is made from the leaves of the Citron fruit tree. It is a variety of lemon. Some even say Narthangai in English would be Bitter orange, but I strongly believe it is Citron fruit tree, because that is what the botanical classification is named as. This powder is said to have medicinal properties. Very good for people with stomach upset, indigestion and bloating. It is also very easy to make. No cooking or chopping.
This powder is made from the leaves of the Citron fruit tree. It is a variety of lemon. Some even say Narthangai in English would be Bitter orange, but I strongly believe it is Citron fruit tree, because that is what the botanical classification is named as. This powder is said to have medicinal properties. Very good for people with stomach upset, indigestion and bloating. It is also very easy to make. No cooking or chopping.
- Carbohydrate 0.107453333333333 g
- Cholesterol 0 mg
- Fat 0.00165333333333333 g
- Fiber 0.0707999979654948 g
- Protein 0.00532 g
- Saturated Fat 0.00046 g
- Serving Size 1 1 Serving (0g)
- Sodium 0.0133333333333333 mg
- Sugar 0.0366533353678385 g
- Trans Fat 0.000774666666666667 g
- Calories 0 calories
Step-by-step
- Clean the leaves and make sure they are dry. We can wash them and dry them in sun for one whole day and then make the powder the next day.
- Add all the ingredients to a food processor / mixer, and grind them to coarse powder. Check for salt and add as per requirement.
- Store it in a air tight container and make sure to never touch it with wet hands or spoon.
- Enjoy it with hot rice and sesame oil / ghee.
Swapping the citron leaves for standard curry leaves yields a radically different product that lacks the targeted medicinal bitterness entirely. Testing this raw-ground herbal condiment requires careful moisture control, as any residual water on the foliage ruins the batch within days. Skeptics often rush the drying phase, but surface dampness guarantees rapid mold growth inside the storage jar.
- Dry the leaves completely under direct sunlight for a full eight to ten hours before processing.
- Use a standard food processor blade and pulse in short three-second intervals to achieve a coarse, even powder without overheating the aromatics.
- Incorporate unrefined sea salt at a ratio of two teaspoons per two packed cups of leaves to properly cure the raw plant matter.
- Transfer the finished condiment into an airtight glass container and maintain a storage temperature below 25 degrees Celsius.
- Keep moisture strictly away from the storage vessel by utilizing exclusively dry, wooden utensils for every serving.
Fresh citron leaves deliver a pungent, volatile oil profile that standard dried herb substitutes cannot replicate. Preserved or aged leaves lose their bright citrus pungency, resulting in a flat, muddy flavor profile upon grinding.
