Naranga Curry / Vadugapuli Naranga achar / Lemon pickle - Kerala sadhya special

A sweet and tart pickle usually served for traditional feast in Kerala.

Many variations of the lemon pickles are there but this is how it is  usually made towards Trivandrum side for sadhya ( feast ) and served on the right top corner of the plantain leaf. After the payasam round is over a small helping of rice and puliserry/ moru comes that is when  I wipe the leaf clean of all the pickles.It acts like the palate cleanser after all the sweet payasam just gulped down :)) My only worry would be hope I am not caught on video camera doing so :)).I wonder why they tape people having food for marriages and almost always caught in the most awkward moment :))

This is one of the most requested pickle in my husband's house.So the recipe comes to you directly from there.Only difference is Amma makes it slightly watery.As the pickle sits all the water will get absorbed so add more water while cooking if you want acharinde charu :)

All the gravy seen here dries up once the pickle cools down so please add more water if u want.

Ingredients:

Vadugapuli Naranga - 1 or Large Meyer lemon -  2 

Green chili-1 cut into rounds

Chili powder -1 tsp

Coriander powder - 2 tsp

Asafoetida / Kayam -a pinch

Fenugrek powder / Uluva podi - a pinch

Jaggery a small piece

Salt to taste

Gingely oil - 1 tbsp 

Mustard- 1/2 tsp

Whole red chili -1 or 2

Curry leaves - few

Method:

1.Cut the lemon into small bits keep aside also mix chili powder, coriander powder, asafoetida, fenugreek and salt adding 1/2 cup water and keep it ready.

2.Heat oil add mustard when it crackles add whole red chili pieces, curry leaves add lemon bits and green chili and fry until the lemon becomes brown and almost crisp remove and keep aside.
3.Then in the same pan pour the powders mixed in water and more water if needed (enough to cover the lemon)let it boil now add lemon fried and boil until it thickens.Add the jaggery piece switch off flame.Once it is cool keep it in an airtight bottle.It can be used immediately.
Serve it for sadhya or for kanji (when u have fever or when u don't feel any taste on ur tastebuds)

Note:

• If you do not get vadugapuli naranga use really large lemon with slightly thick peel  like I have used here.
• If the lemon is not tangy and sour enough some tamarind squeezed (or around 1 tsp paste)also should be added along with the spice powders in step 2.I did not  use tamarind as pickle  gets spoilt with in 2-3 days -according to Amma.

Hope to hear from u lovely people out there.
Meena