Vadukapuli Naranga Curry/Wild Lemon Pickle
Vadukapuli naranga curry/ wild lemon pickle is a traditional recipe in Kerala Sadhya. It is a tangy and spicy lemon curry.You can also serve lemon pickle,but vadukapuli naranga curry gives the authentic Sadhya taste. Wild lemon is larger in size, sour to taste and more juicer than regular lemon.It is usually made a day before Sadhya so that it sits and the flavors develop and will be perfect when it is time to serve.It does not have a long shelf life like regular pickle and is more like a spicy curry,but it can kept in the refrigerator for a couple of weeks.Try this spicy condiment,you will surely love it.
Vadakapuli naranga- 2 medium size
Thinly sliced Ginger-2 inch thick piece
Chilly powder- 2 tbs
(or according to your spice tolerance)
Fenugreek powder- 1/2 tsp
Tamarind- small gooseberry sized ball
Jaggery- a small piece
Curry leaves- a few
mustard seeds- 1/2 tsp
Dry red chilly- 2
Salt to taste
Wash and wipe the lemon with a clean cloth. Gently peel the top yellow part of the lemon (make a super thin peel, the outside is thicker than regular lemon). Cut into small cubes and add salt, chopped green chilly and a pinch of turmeric. Mix and set aside for one hour.
Heat oil in a pan and add mustard seeds and when it crackles add dry red chilly and curry leaves and stir fry for a few minutes.
Next add chopped shallots and thinly sliced ginger and continue to fry till slightly brown.
Reduced the heat and add chilly powder and fenugreek powder, saute for a few seconds. Now add the chopped lemon. If there is any juice you can add it too. Along with this add thick tamarind paste and salt as needed and mix.Allow it to simmer and the gravy to thicken. When the oil seperates add some grated jaggery and mix well. Allow it to cool down completely.
Hope you will all enjoy!