Vadukapuli Achar Recipe / Kerala Curry Naranga Achar Recipe /Simple Naranga Curry Recipe / Wild Lemon or Meyer Lemon Pickle.
Vadukapuli Achar is one among the many kind of pickles served on a banana leaf and is usually served during the Kerala Sadya Recipes as a side dish with rice. In some parts of Kerala they call it as naranga curry. This Vadukapuli pickle gives an authentic taste to the sadya. This pickle is so easy to make, a simple, spicy and a tangy one.
Vadukapuli is bigger in size and is more juicy and sour compared to small lemons. It is having so many medicinal values. It is good for stomach and digestion.
This Vadukapuli is easily and abundantly available in all super markets where we are now. Its yellow colour attracts us to buy it, but I never have tried making pickle with this until a day came when I was asked to make this pickle by the Malayalee Association of Kinshasa for a Vishu Sadya. That day I realised that it is so easy to make an instant pickle with this wild lemon and so I have decided to make it quite often. Since then whoever opens my refrigerator can see a bottle of this pickle.
Cooking time – 15 minutes.
Cuisine – Kerala
Serves – 8
Ingredients for making Vadukapuli Achar:
Vadukapuli, cubed – 2
Ginger, chopped – 1 tbsp.
Green Chilly, chopped – 2
Gingelly Oil (nallenna) – 2 tbsp. (divided)
Chilli Powder – 1 ½ tsp.
Turmeric Powder – ¼ tsp.
Salt – to taste
Boiled and cooled water – ½ cup
Mustard Seeds – ½ tsp.
Fenugreek seeds Powder – ¼ tsp.
Asafoetida / Hing Powder– one pinch
Curry Leaves – 2 sprigs
How to Make Curry Naranga Achar:
Wash the lemons and wipe them with a kitchen towel.Cut wild lemons in to cubes or bite sized pieces. (Discard the middle portion and its seeds).
Heat gingelly oil in a pan. Add chopped ginger and green chillies. When it becomes light brown add chopped curry lemons along with little salt. Sauté it till the flesh of the lemon starts to become soft and the raw smell goes. Add the turmeric powder and chilly powder and mix it for a while. When the oil starts to appear in the sides of the pan, add ½ cup of water. When the gravy starts to thicken, remove it from the stove and keep it aside.
Now heat 1 tbsp. of gingelly oil in a pan. Splutter mustard seeds. Add the curry leaves and fry. Remove from the fire and add the fenugreek powder and asafoetida powder and mix it well. Pour this in the lemon curry. Store it in a ceramic jar or in an air tight glass bottle. Curry Naranga Achar is now ready.
My Recipe Notes and Tips on Vadukapuli Achar:
1. The ‘All Ingredients’ image I have added here is that of the one I made for the last vishu sadya for a big gathering here, say, the Malayalee Association. You have to adjust the ingredients as per your requirements. The recipe I have added here is the one which is apt for a home requirement.
2. Don’t boil lemon in the water for a long time.
3. Adding one Dry Red Chilly while tempering gives an appealing taste to the pickle.
4. Adjust the salt and spices as per your tolerance level.
5. Those who prefer little sweet touch to this pickle can add a little bit of jaggery before tempering.
6. Oil should float ½ “on the top of the pickle bottle in order to avoid fungus to form in the pickle.
7.This pickle cannot be stored for a long time, but you can keep in the refrigerator for one or two weeks. But remember not to keep it for more than two weeks in the refrigerator.
8. Make the pickle or the curry naranga curry two days prior to the feast / sadya.
9. Use only a dry spoon to scoop the lemon from the bottle, if it’s wet it will get moisturised and spoilt fast.
Pictorial of Curry Naranga Achar:
All the Ingredients required for making Curry Naranga Achar.
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വടുകപുളി അച്ചാർ റെസിപ്പി / കറി നാരങ്ങ അച്ചാർ റെസിപ്പി.
Vadukapuli or Curry Naranga Achar.
Vadukapuli Achar / Pickle is an easy and delicious, sweet and Tangy simple pickle. Learn how to make it.