Naranga achar / Vadukapuli Naranga Achar /Wild Lemon Pickle

Naranga achar / Vadukapuli Naranga Achar /Wild Lemon Pickle 

       Naranga curry is a pickle that is usually served  in a traditional Kerala sadya during Onam. It is made using curry naranga / vadukapuli naranga that looks like a large lemon but is comparatively very sour and juicy.

For this video, please visit the following link.............

Ingredients 

1. Wild Lemon / vadukapuli  – 1 small, cubed

2. Green chilies – 4 –5.

3. Curry leaves – 2 sprigs.

4. Whole red chilly – 1.

5. Chilly powder – 1-2 tsp.

6. Turmeric Powder – ½ tsp.

7. Fenugreek powder – 1/4 tsp.

8. Asafoetida – 1/4 tsp.

9. Mustard seeds – 1tsp.

10. Salt.

11. Gingelly oil. – 1 – 2 tbsp

12. Water -1/2 cup. 

Method of Preparation: 

1.Dry roast mustard seeds, fenugreek  seeds and powder it.

2.  Heat gingelly oil in a pan and splutter mustard seeds, When it splutters whole red chilly, curry leaves, turmeric powder, chilly powder, green chilies, asafoetida and salt and saute until they turn light brown.

3. Now add the cubed lemon pieces. Give it a stir and add around ½  cup water. 4.Bring it to a boil and add fenugreek powder and mustard seed powder. Stir well and cook for a few more minutes. Switch off when the gravy thickens.

5.Cool down and store in a clean, dry bottle. You can use it right away but remember to use a dry spoon while serving. It will keep for 2 – 3 weeks in a refrigerator.