Skip to main content

Naranga Achar/Lemon Pickle


Naranga Achar/Lemon Pickle

This recipe is for those who love pickles like me and who have nostalgic feelings about home made,spicy,tangy and intensely lemony pickle.I am sure that most Indians will agree that pickles are inevitable part of our lunch.

This pickle is made by stuffing the spices into whole lemons, the way it is made by my grandmother and aunts. But you can also quarter the lemons if you plan to use it immediately.This lemon pickle can be preserved for months in air tight jars and the more it matures the better. Lemon pickle are best when served with rice and curd, spiced buttermilk or parippu curry/dal. It is also an integral part of Kerala Sadhya and is served as thoducurry along with mango and ginger pickle.

Ingredients
Lemon -10( medium sized)
Salt- 5 tsp
Turmeric powder- 1/3 tsp
Chilly powder-4 tbs
( add according to your taste)
Fenugreek powder- 1 tbs
Asafoetida- 1 tsp
Green chilly chopped -3
Garlic pods 8-10
Ginger- 1 inch thick
Curry leaves- 1 spring
Sesame oil- 1/3 cup
Vinegar-1/3 cup


Wash lemons and wipe them completely dry. Heat 1/3 cup of oil in a deep pan and when it is hot carefully slide in the whole lemons and gently fry them till skin becomes soft and tender. It will also changes and shades will appear on the lemon. Drain the lemons from the oil and keep aside.

Note : If you are quartering the lemons do not fry in oil. It will start oozing out water. So if you doing this process add only about two tsp of oil.
If you wish to avoid this frying process, you can steam it till the skin becomes soft or just cut lemons and sprinkle salt and keep in air tight container for one or two days before making pickle and follow the next step
.
Step 2: Heat the same oil in which you fried lemon. Add chopped garlic, green chilly, ginger and curry leaves and saute till the raw flavor disappears. Switch off the flame and add the dry ingredients- chilly powder, turmeric powder, salt, fenugreek powder and asafoetida and mix well. Put this back in low flame and stir for just a few seconds. Allow this to cool a bit.

Step 3:Take half of the masala and mix with vinegar and keep aside.
With the rest stuff the lemons.Take each lemon and slit open. Do not cut it all the way through.With a spoon take little of the masala and stuff into the lemon. Repeat the same process with all the lemons. Now pour over the top of the lemons the vinegar spice mixture. Allow this to cool down completely before transferring into dry air tight containers.


Try this..
Hope you will all enjoy

Comments

  1. very yummy and finger licking pickle :)

    ReplyDelete
  2. I love lemon pickle & this looks so appetising.......love the colour. Nice clicks as well.

    ReplyDelete
  3. simply superb...i'm drooling over here.

    ReplyDelete
  4. Very tasty pickle..bookmarking this,loved the texture!!
    Erivum Puliyum

    ReplyDelete
  5. The pickle color is really appetising dear!!! :)

    ReplyDelete
  6. Bookmarked. Looks very tempting. Narangakari for sadya in our parts uses a very different recipe.

    ReplyDelete
  7. Pickle looks so tempting and delicious. Excellent preparation.

    Deepa
    Hamaree Rasoi

    ReplyDelete
  8. Very very tempting looking pickle...

    ReplyDelete
  9. lemon pickle drolling me...Colorfull pickle

    ReplyDelete
  10. One of my favourite pickle,thanks for sharing. Homemade is always tasty. Will try it soon.

    ReplyDelete
  11. Very tempting and delicious lemon Pickle :) Nice clicks and well presented

    ReplyDelete
  12. Wow. Looks so inviting and tempting.Lovely color

    ReplyDelete
  13. Yummy pickle !! Would be wonderful to have it with some curd rice !!

    ReplyDelete
  14. ente vaayil puli varunnu.nalla colour and super looking achar..Enjoy dear.

    ReplyDelete
  15. Very tangy yummy pickel...Pickel is drooling me...

    ReplyDelete
  16. wow.perfectly made pickle....drooling here

    ReplyDelete
  17. looks very yummy..loved the dark colour

    ReplyDelete
  18. Lip smackig, drooling, yummy.. I can go on and on!

    ReplyDelete
  19. OMG this looks so tempting Suja,vayil vellam varunnu..Gorgeous color

    ReplyDelete
  20. This is my favorite..YUMMY

    Aarthi
    http://yummytummy-aarthi.blogspot.com/

    ReplyDelete
  21. This is my favorite..YUMMY

    Aarthi
    http://yummytummy-aarthi.blogspot.com/

    ReplyDelete
  22. awesome pics..nice colour for the pickle :-)

    ReplyDelete
  23. Adipoli..kanditu navil vellum vannu...

    ReplyDelete
  24. Naranga achar looks delicious. Love them.

    ReplyDelete
  25. Ooh - my mouth is watering at the pictures! So yummy with yogurt rice - wish I could have that combo now!

    ReplyDelete
  26. Slurp,mouthwatering here..super tempting and terrific pickle.

    ReplyDelete
  27. wow very tempting pickle,need some curd rice now to taste this pickle...

    ReplyDelete
  28. vaayil kappal ottikkaam......Slurpppppppppp

    ReplyDelete
  29. adipoli pickle , what kind of chili do you use loved the beautiful color.

    ReplyDelete
    Replies
    1. Thanks Nisha, I used Kashmiri chilly powder..

      Delete
  30. naranga achaar adipoliyayittundu.... aashamsakal..........

    ReplyDelete
  31. wow... lemon picke looks perfect... nice colour... thanks for sharing...

    ReplyDelete
  32. this achaar with your thalassery biriyani can be such a bomb!! am making the biriyani when my sis comes down for a special visit!!!

    ReplyDelete
    Replies
    1. Have fun..hope you guys will have a great time.
      Do try,I am sure they will go well together:)

      Delete
  33. Spicy tangy pickle....I also prepare it this way except that i cut it to quarter pieces and avoid the frying part.Also mix everything together...Next time will try this method..

    ReplyDelete
  34. Yummy pickle...Remembering my childhood days

    ReplyDelete
  35. wowwwwwwww....vaayil kappalodikkanulla vellamundu Suja.. looks so thick and delicious...never seen a better snap of lemon pickle than this..

    ReplyDelete
  36. Thanks all for stopping by and for the encouraging comments:)

    ReplyDelete
  37. Pickle luks spicy good.Yummy Lemony Pickle Dear,Droolworthy clicks 2

    ReplyDelete

Post a Comment

Related Posts Plugin for WordPress, Blogger...

Popular posts from this blog

Stuffed Pomfret With Green Masala- A Guest Post at Cooking-Varieties

I am extremely delighted and honored to be a guest at Wan's Cooking Varieties. When she asked me for a guest post I was so excited.She is one of my favorite foodie friends .She is very warm and friendly person and I love her blog. There is always a healthy edge in her cooking which is really inspiring.It has beautiful write-ups about food, health benefits and healthy eating habits.She has always shown genuine appreciation for other culture and culinary traditions. I am honored to be in your esteemed space.

Thanks Wan for this opportunity.




Recipe is  pomfret stuffed with a green masala and prawns filling...Hop over to Wan's place for the recipe..



Wan sent me this card with beautiful bouquet of roses,this made my day  :)
so sweet of you Wan..really appreciate this:)


Once again thanks Wan for this opportunity
Hope you will all enjoy..
Have a great day!

Suja

Kerala Chicken Roast

Spicy Kerala Chicken Roast is another nadan recipe and a family favorite. It is a dry version and is great accompaniment with rice, chapathi or fried rice.The chicken in this recipe is usually deep fried or shallow fried, (some times whole stuffed chicken ) and then coated with the masala. Here I have shallow fried the chicken.It  tasted delicious with fried rice. Give this recipe a try...



Ingredients
1)Chicken - 1 lb
 Chilly powder -1 1/2
Turmeric powder-1/2 tsp
Powdered Garam masala-
(Two tsp of fennel powder, 5-6 cloves,2 inch stick
cinnamon, a small piece of nutmeg, 2 cardamon )
Vinegar- 1 1/2 tsp
Salt to taste

For the Masala
Thinly sliced Onion- 2 medium
Thinly sliced ginger- 3-4 tsp
Thinly sliced garlic- 3-4 tsp
Chopped green chilly- 2
( I used 2 Jalapeno pepper instead of green chilly)
Coriander powder- 3/4 tsp
Chilly powder- 1/2 tsp(optional)
Turmeric powder- a pinch
Meat  Masala- 1 tsp
Curry leaves
Pepper powder- 1/2 tsp
oil



Dry roast the ingredients under garam masala …

Meat Ball Curry/Kofta Curry

Meat Ball Curry/Kofta Curry
Today's recipe is a delicious meat ball/ kofta curry which goes well with rice, pulao or naan. If you want to try something different for dinner try this kofta curry. This is a great dish to serve when you have friends over for dinner. Kofta curry is definitely worth a try-juicy and tender meat balls are cooked in a  rich tangy mildly spiced tomato based gravy enriched with aromatic spices.

The first time I tried the kofta curry was in Delhi and it was creamy  rich curry with lots of fresh cream and the meat balls were cooked over charcoal for a smoky flavor. So if you want that authentic flavor try barbecuing the meatballs before adding to the gravy. I wanted to try my own version of kofta curry and added cashew nut paste instead of cream and my family enjoyed for dinner with vegetable pulao and naan .For a richer, creamier texture you can also add cream. You can use minced mutton of beef or even try a vegetarian version of this curry with mashed pota…

Nadan Mutton Curry

Nadan Mutton curry
If you wish for some spicy non vegetarian recipes here is one to relish on...nadan mutton curry made with authentic Kerala spices. What makes this dish flavorful and inviting is the flavor of fresh ground masala, coconut oil and the fresh taste of curry leaves.In this recipe I have also added  mint. I love adding fried mint in my home made mutton curry just like my mom( but it is optional). It is spicy and delicious and is a great combo with rice, ghee rice or appam


Ingredients

Mutton - 1 kg
Shallots sliced- 2 cups
Onion- 1 small
Coconut slices- a few
Green chilly-5-6
Ginger and garlic minced- 4-5 tsp
Chilly powder- 1 1/2 tsp
Coriander powder- 3 tsp
Turmeric powder- 1/2 tsp
Garam Masala- 1 1/3 tsp
Fennel powder- 1/2 tsp
pepper powder- 1/2 tsp
clove - 2
cinnamon stick- 1 small
Curry leaves- 1 spring
Mint leaves-a few
oil 
salt to taste




Cut mutton pieces into small cubes and marinate with pepper powder,salt, turmeric powder, fennel powder and a few curry leaves and set aside for h…

Vazhuthananga/Brinjal Mezhukkupuratti

Vazhuthananga/Brinjal Mezhukkupuratti
Quick and easy side dish for rice. Mezhukkupuratti is a spicy stir fry with vegetables,onions and spices. It is a common side dish served with rice in Kerala. You can make mezhukkupuratti with any vegetable like plantain, yard beans, yam or any other of your choice. This vegetable dish is also served in Onam/ Vishu Sadhya.Here I have used eggplant/ Brinjal.
Ingredients Eggplant- 2 (I used the Chinese long eggplant)
Pearl onions- 10-12
Garlic-1 pod
Turmeric powder- 1/3 tsp
Chilly powder-1/2- 3/4 tsp ( adjust accordance to spice preference)
Pepper powder-a pinch
Curry leaves- 2 springs
Mustard seeds- 1/2 tsp
Coconut oil and salt to taste



Cut egg plant into one inch thick slice or into thin long slices.
Crush shallots, two curry leaves and garlic using a kitchen chopper or mortar and pestle.
Heat 2 tbs of coconut oil in a pan and add mustard seeds. When it splutters add curry leaves and the the crushed shallots and saute till the raw smell disapp…

Chemeen Masala Varattiyathu/ Pan roasted Prawns

Chemeen Varattiyathu is a popular sea food delicacy of Kerala. It is not fried prawns but gravy with is almost semi-dry. It is a great side dish for rice. It has the enticing flavors of garam masala and coconut oil and curry leaves. It is spicy, peppery and a bit tangy due to the use of   Kukum or kudampuli. You can instead add tomatoes or lemon juice. You can also add coconut pieces in the recipes and it gives a crunchy bites along with the prawns.


Ingredients
Prawns- 1 lb
Shallots chopped- 1 cup
Ginger and garlic paste- 2 tsp
Chilly powder - 1 1/2 tsp
Pepper powder-1/2 tsp
Coriander powder- 2 tsp
Turmeric powder- 1/3 tsp
Garam masala- 3/4 tsp
fenugreek powder- 1/3 tsp
Kukum- 2-3 pieces 
Fennel powder- 1/2 tsp (optional)
curry leaves
Coconut pieces( Optional)
Coconut oil


Clean and marinate prawns with salt, turmeric, pepper and fennel powder and keep it aside for fifteen minutes.
In a pan heat oil and saute shallots till lightly golden brown. Add in ginger garlic paste, curry leaves and saute for …

Nadan Vaala Meen Curry/BeltFish Curry

Nadan Vaala Meen Curry
This is a nadan style fish curry. It is my grandmothers recipe. When ever she gets vaala meen/ribbon fish/belt fish she makes a similar curry . This is a varutharacha meen curry/roasted coconut gravy. You can also make it without roasting the masala. But the roasting gives a distinct aroma and enhances the taste of the curry. You can add regular tamarind as souring agent or fish tamarind/kudampuli. Try this you will surely love it.

Ingredients Vaala meen- 1 kg
Pearl onion- 2 cup (roughly chopped)
Dry Kashmiri red chilly-12-15
Coconut grated- 1 cup
Thondan mulaku/banana peppers-2
Ginger- 1/2 inch thick
Muringakka/drumstick- 10-12 pieces
Kudampuli/Malabar Tamarind- 3 pieces
(or tamarind lemon sized ball)
Turmeric powder-a pinch
Mustard- 1/2 tsp
Fenugreek seeds- 1/3 tsp
Curry leaves- 1 spring
oil and salt to taste



Clean the fish, sprinkle salt on a broad and a rub the fish  with salt. Rinse and cut into small pieces. Soak kudam puli/ Malabar tamarind in 1/2 cup wa…