Naranga Curry (Lemon Curry)
It’s a part of Kerala’s traditional sadya, and served on the left hand side of banana leaf along with ginger curry and mango pickle.
Ingredients for Naranga Curry:
1. Coconut Oil – 1 small spoon
2. Mustard – ½ tsp
Red chillies – 2
Curry leaves – 2 stalks
3. Curry lemon (Vadukapuli) – 1 cut into pieces
4. Green chillies – 3 chopped
Ginger finely chopped – 2 small spoons
Red chilli powder – 4 small spoons
Turmeric powder – ½ tsp
Salt – As required
5. Tamarind – gooseberry sized
Asafoetida powder – ¼ tsp
6. Fenugreek fried and powdered – 1/4 tsp
7. Gingelly oil – 2 small spoons
How to prepare Naranga Curry?
1. Heat oil in a thick bottomed pan and sauté ingredients no: 2
2. Add curry lemon pieces to it, along with ingredients no: 4 and sauté again.
3. When lemon pieces are fully cooked, add asafoetida powder along with tamarind juice and boil. Only a little amount of water is needed.
4. Put the flame off, and add fenugreek oil.
5. Heat gingelly oil on the top and mix well. Serve once lemon curry is cooled.
Archive: Vanitha magazine September 1-14 2011 edition
A few more pickle recipes for you to try. Here is the page link. Click on the images in the gallery to read.
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