Naartha yelai podi

[samarapungavan]

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Dear All,

Hope many of us would have tried the Naartha yelai podi, which is a good side dish for thayir saadam.

It's simple to make. Just grate insert Naartha yelai(fresh leaves) along with a bit of salt and red chillies and it's ready.

I like it and it's very delicious.

 

[kunjuppu]

samar, i share swami's sentiments. hope you had a good digestion after eating this

 

[SuryaKasyapa]

I think it is also referred as "veppilakkati" in Keral Iyer households.


The samples I am getting in market( certain pockets only) are having an overdose of chillies/or salt.or both.

Can we get good supply of fresh Naartha Elai?(at least frozen and packed?

 

[RVR]

I think it is also referred as "veppilakkati" in Keral Iyer households.


The samples I am getting in market( certain pockets only) are having an overdose of chillies/or salt.or both.

Can we get good supply of fresh Naartha Elai?(at least frozen and packed?

Fresh Naartha Ilai is sold in Chennai vegetable markets during season.

Some of the homes here also have the tree and we can manage fresh leaves

All the best

 

[Dr.T.N.Jambunathan]

Is it otherwise called வேப்பலகட்டி? Jambu:noidea:

 

[RVR]

Is it otherwise called வேப்பலகட்டி? Jambu:noidea:

Our community in Kerala calls it `Veppalaikatti'. It is a most common substitute for `pickle' in most of the TB community homes both in Kerala and Tamilnadu.

All the best

 

[Dr.T.N.Jambunathan]

Fresh Naartha Ilai is sold in Chennai vegetable markets during season.

Some of the homes here also have the tree and we can manage fresh leaves

All the best

A Tip My wife substitutes எலுமிச்சை இலை Which is easily available for நார்த இலை the taste will be exactly the same try it Jambu:nod:

 

[samarapungavan]

You ate all alone ????? very bad sir... you should have shared to all of us here ..... hahahahha

No swamiJi , I am talking about my chldhood experiences some 40 years back. I don't get to eat this and others like Maakali kizhangu urugai and pori vilangai urundai which my Grandma used to make.

Another delicacy is Sangu elai Rasam.

Dear SwamiJi, I wish I could repeat all this childhood experience and share this with all of you

 

[tbs]

hi folks,
the famious palakkad based thangam prodicts made tastey veppilaikkatti anad mahani oorugai....i purchased from chennai and got back to USA
for one year quota till my next trip to chennai..........thayir saadam with veppilai katti or mahani kizhangu oorigai..bachelors and kalyanam
panniyum brahmacharigalukku oru vara prasadam.....

regards
tbs

 

[AnanthaNarayanan]

Veppalaikatti :-good for digestion. but now if u buy from market, ready made one having more of salt.

 

[kgopalan]

Veppilai katti and naarathai eleai podi are same; naarathai leaves 6 litres; elumichai elai 2 litres; salt 200 grams; red chilli 100 grams; omam50 grams; and asafoetida 50 grams; is required for 5 persons for 30 days; I have given this in pickle items for 100 persons column;

 

[silverfox]

Dear SuryaKasyapa
I believe the term 'veppilakkati' originated in Tamil Nadu. As a child (which was very long time ago!!), growing up in Thanjavur Dist., we had this all the time at our house and we always called it as 'veppilakkati'. RVR can attest to this.

 

[RVR]

Sri Silverfox,

To the best of my knowledge, Northangai belongs to lemon/orange origin with acid content. Northongai use to be cut, added salt and other ingradients and dried in the sunlight to make `Dried Northangai Oorugai' which could be preserved for few months. It is very common in villages. It is an excellent companion for `Pazhayathu', preserved rice with buttermilk. Invariable it is offered as a morning breakfast food for school going children in the villages in my younger days. Since there was no refrigerator in those days, residual cooked rice is always preserved inside water and offered only to the children next day morning. Elders will not consume it as it is against their `Orthodoxy;.

Northa Ilai podi is prepared from the leaves of the Northangai tree with salt, chillies, asafoetida (Perungaayam) etc and again offered as pickle. But it is done only during season when the tree offers fresh green leaves. It is preserved only for few days and not for months together.

Veppilai is a neem tree origin. It is a medicinal plant and used for multi purposes. Neem oil is used for skin treatment. `Margo Soap' and `Neem Toothpaste' are common few decades back containing neem oil. Fresh green leaves( Veppilai Kozhundu) is consumed to remove worms from the stomach. Neem tree is worshiped along with Arasa Maram (King tree) doing Upanayanam and marriage between the trees. (EVR's followers use to make fun of the same in their meetings)

Whenever a Tamarind tree grows, a neem tree is planted nearby as there is a belief that tamarind tree will attract witches and neem tree will neutralize it by driving away the witches.

I came to know about the word 'Veppilaikatti' for 'Northa Ilai podi' only from my sister in law belonging to Kerala Origin. Other wise it is know as Northa Ilai Podi only in the Tanjore/Trichy belt to which I belong. I have no idea about Tirunelveli/Coimbatore belt since they are all bordering Kerala and may use Veppilakatti instead of Northa Ilai Podi.

All the best

Dear SuryaKasyapa

I believe the term 'veppilakkati' originated in Tamil Nadu. As a child (which was very long time ago!!), growing up in Thanjavur Dist., we had this all the time at our house and we always called it as 'veppilakkati'. RVR can attest to this.

 

[tbs]

hi folks,
basically kerala....coimbatore/thirunelveli belt area called veppillailatti....even though narthangai is widely called/used....veppilai generally
refer to neem tree leaves....in olden day i my self plucked naathau illai with my gand mother....with irumbu ulakkai i grind it,,,,only my
grand mother put the ingredients...like salt/mirchi etc....still i get fresh " vepillaikatti "" made by palakkad noorani village based thangam
pickle products....they specialised in mahani kizhangu oorugai and veppillai katti.....typical palakkad iyer recipe....

regards
tbs

 

[SuryaKasyapa]

S/Sri SF,RVR,tbs,

In somewhat related to this ,I have to mention what is known among Kerala Iyers as "Kaipa Naarthangai"- which till date stands as the best taste maker for a fever attacked tongue. When nothing is palatable during fever, the combination of "podiyarisi kanji" with "kaipa naarthangai" is a sure solution. This becomes the tastiest matter in the world for the sick then.
Even yesterday , when myself and wife were suffering from seasonal viral fever,this kaipa naarthangai came as real amutham.

I don't know in what terms it is known in other places,and what are its other uses?

Members may enlighten on this.


Greetings

 

[RVR]

We also use the same during fever along with Kanji காய்ந்த நார்த்தங்காய் Dried Northangai

It is very tasty particularly during high temperatures.

All the best

 

[samarapungavan]

Dear TBS Ji,

IS maakali kizhangu oorugai also famous in Kerala?

Regards,

 

[tbs]

hi samarapungavan sir,
yes, its famous im palakkad belt area........kaipa naathangai is the same dried naarthangai ....salted dried naarthangai is good for seasonal viral feever with kanji......

regards
tbs

 

[raga_vr]

yes its a simple but a gr8 receipe...we call it veppilaikatti...

 

[DURGADASAN]

It will be a good side dish for "More sadham". I like it very much and is very common in villages. But in chennai I missed it lot...

Pranams

 

[Brahmanyan]

Good quality Veppilaikkatti made into oblong balls packed neatly in plastic bags is available in Palakkad.It is indeed healthy and tasty as a side dish for Curd rice.

Brahmanyan,
Bangalore.

 

[sangom]

Naarthayelaippodi prepared well with care (at home) was used for even 18 months traditionally.

 

[bharadwajgiridhar]

not only in narthai ilai it is so good with lemon OR LIME leaves real yummy

 

[SwamiTaBra]

Naarthayelaippodi prepared well with care (at home) was used for even 18 months traditionally.

Amazing. We have a tree at home and my mother periodically prepares it -- the flavour is lost within two months. May be it has got to do with a particular species.

Rgds.
Swami

 

[SwamiTaBra]

not only in narthai ilai it is so good with lemon OR LIME leaves real yummy

I'm afraid it does not come off well with other citrus leaves. Lime leaves' smell is stronger, but leaves leave behind a bitter taste. Same for Kolinji.

Have you tasted kdarangai Orugai?

One has to make the correct selection.

With regards,
Swami