Naranga Curry
Naranga curry, a typical lemon pickle from Kerala is an integral part of Onam feast. This pickle is prepared using a special kind of lemon called vadukapuli naranga /kari naranga or a wild lemon. This lemon is known to possess immense health benefits and is especially included in the Onam Sadhya due to its stomach cleanisng properties.
Ingredients
| Vadukapuli naranga/Lemon | 1 Small (Wild Lemon) | |
| Garlic | 1 Medium | |
| Green chiles | 4 Small , chopped | |
| Red chili powder | 4 Teaspoon | |
| Fenugreek powder | 1/4 Teaspoon | |
| Asafoetida powder | 1/4 Teaspoon | |
| Mustard seed | 1/2 Teaspoon | |
| Gingelly oil | 1/4 Cup (4 tbs) | |
| Water | 1 Cup (16 tbs) , boiled | |
| Curry leaves | 1 Tablespoon | |
| Salt | To Taste |
Directions
GETTING STARTED
1. Wash the lemon, and cut it into small pieces. Discard the middle white portion of the lemon along with seeds (this helps to reduce bitterness).
MAKING
2. Heat a thick bottomed pan and add gingely oil. Splutter mustard seeds.
3. Add green chilies, garlic cloves, curry leaves and fry for about a minute.
5. Remove the pan from fire and add chilly and turmeric powder. Stir the mixture well and add boiled water to it and keep the pan back on to the fire.
6. Add the lemon pieces and cook the mixture for 5-6 minutes. Remove the pan from heat, when the curry starts thickening.
7. Add asafetida powder and fenugreek powder and stir well.
8. Allow the mixture to cool and store them in bottled jars.
SERVING
9. Serve this lemon curry as a side dish with rice.
Recipe Summary
Nutrition Facts
Serving size
Calories 181Calories from Fat 164
% Daily Value*
Total Fat 18 g27.7%
Saturated Fat 2 g10%
Trans Fat 0 g
Cholesterol
Sodium 117 mg4.88%
Total Carbohydrates 3 g1%
Dietary Fiber 1 g4%
Sugars
Protein 2 g4%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
