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Vadukapuli Naranga Curry/Wild Lemon Pickle- Kerala Sadhya Recipe




Vadukapuli Naranga Curry/Wild Lemon Pickle

Are you familiar with wild lemons? Today's recipe is a pickle with wild lemon.There are more than thirty varieties of lemons, and pickled wild lemon tastes delicious. Zesty and hot lemon pickle is a delicious condiment to spice up your meal. In Kerala it is called Kari Naranga or Vadukapuli naranga. I am not sure whether wild lemon and Ponderosa Lemon are the same. Wild lemons are large juicy and have a thick bumpy rind. Not many share the same enthusiasm for wild lemons as it is on the bitter side. But this pickle has a beautiful balance of spicy, sweet, and sour. In Kerala,vadukapuli naranga curry/ wild lemon pickle is a traditional recipe in Kerala Sadhya. Sadhya is our traditional vegetarian feast, made on festive occasions. It is served, on a banana leaf with rice, pickles, chips, and curries ranging from mild to more spicy vegetable curries. Lemon pickles are an integral part of Kerala Sadhya.

You can also serve lemon pickle, but vadukapuli naranga curry gives the Sadhya an authentic taste. Wild lemon is are almost the size of a grapefruit, with intense lemony flavor, and juicer than a regular lemon. It is usually made a day before Sadhya so that the flavors get time to develop. It does not have a long shelf life like a regular pickle but will stay fresh if stored in the refrigerator for a couple of weeks. Naranga curry is spicy, tamarind and jaggery add an interesting sweet and sour taste. It is cooked like curry and simmered till the lemon is soft and cooked. If wild lemon is not available, try with a regular lemon. If you are trying this recipe, please let me know how it turned out for you. Happy Cooking!


Vadukapuli Naranga Curry/Wild Lemon Pickle

Ingredients
Vadakapuli naranga chopped- 2 cup
Thinly sliced ginger-2 inch thick piece
Green chilly-3-4
Shallots- 2
Chilly powder- 2 tbs
(or according to your spice tolerance)
Fenugreek powder- 1/2 tsp
Tamarind- small lemon sized ball
Jaggery powdered- 1 1/2 tbs
Curry leaves- a few
mustard seeds- 1/2 tsp
Dry red chilly- 2
Salt to taste
oil- 3 tbs

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.
Reduce the heat, 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. Add thick tamarind paste and salt as needed and mix. Allow it to simmer and the gravy to thicken.  When the oil separates, add some grated jaggery and mix well. Allow it to cool down completely.

You might also like,

Sadhya Inji Curry/Ginger Curry
Kadumanga/Mango Pickle
Potato Masala/ Sadhya Urulakizhangu Masala
Madhura Pachadi/ Kerala Sadhya Style Mixed Fruit Pachadi
10 Delicious Kerala Sadhya Payasam/ Pradhaman Recipes


Try this
Hope you will all enjoy!

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