Wild Lemon White Pickle.

Wild Lemon White Pickle Recipe / Sadya Instant Naranga Achar.
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Sadya Instant Naranga Achar / Sadya Vadukapuli / Naranga Curry / Wild Lemon Curry / Sadya Instant Naranga Achar.

Vadukapuli Vella achar is very easy and simple to make. Vadukapuli is bigger in size, more juicy and sour compared to small yellow limes. This pickle is one of the traditional side dishes that we serve on banana leaf during Onam and Vishu. It is also called as Naranga Curry in some parts of Kerala.




Bird’s eye chilli also called as Piri Piri Chilli, locally known as Kandhari Mulaku makes the dish so special. These chillies are extra hot and pungent. Since I was not having birds eye chillies I have used the normal green chillies. Also it’s better to use Gingelli Oil to make the pickle.

Garlic and Ginger adds a healthy touch to the pickle. I have used little bit of jaggery here though it is completely optional.
This pickle is popular among Syrian Christian community in Kerala. Each family has their own way of making this pickle. The longer you allow pickles to blend in with the spices the more they absorb flavours and taste better.

Hope you have seen Vadukapuli Achar of seenasfb which I have posted earlier. You can go through varieties of Kerala Sadya recipes.
There is another best pickle for the Onam.. To get it please click here.

Servings: 15

Ingredients for Vadukapuli Vella Achar:

Wild Lemon / Curry Naranga – 1 medium sized
Gingelly Oil / Nallenna – 3 tbsp.
Mustard Seeds – 1 tsp.
Ginger julienned – 1 ½ tbsp.
Garlic sliced – 1 ½ tbsp.
Green Chilli – 5 slit
Fenugreek Powder – ¼ tsp.
Asafoetida Powder / Hing – 1 tsp.
Curry Leaves – 1 sprig
Vinegar – 2 tbsp.
Jaggery Powder – 1 tsp. – 1 tbsp.
Salt – to taste
Water – ½ cup.

How to Make Curry Naranga Achar:

Wash, pat dry and peel the wild lemon. Carefully remove the white pith* and cut Wild Lemon into 1″ pieces or even smaller if you like. Add Salt to it. Mix well and keep aside. Peel and slit the garlics into half, slice the ginger into small. Remove the stem from the chillies and slit them half way.

Heat Gingelly Oil in a pan and splutter Mustard Seeds. Add Curry Leaves, Ginger, Garlic and Green Chillies and sauté well. Do not allow the garlic to change colour. Add Turmeric Powder, Fenugreek Powder and Asafoetida Powder. Lightly sauté it.

Turn the heat off and put this into the lemon. Mix well.

Then again in the same pan, heat 2tbsp. of Vinegar and ½ cup of Water. Add 1 tsp .Jaggery Powder (if using). Once it starts to boil and Jaggery has melted, turn the stove off and allow it cool down. Pour this hot boiling water, vinegar and jaggery mix over the wild lemon mix. Stir well. Taste it and add more salt if needed. Let it cool down completely. Now it’s done.

When it comes to room temperature, transfer to a sterile vertical glass jar. Store and keep in a cool and dry place. Refrigerate it after a couple of days for a longer shelf life. This will be good for up to 2 weeks in room temp and in fridge for months.

It goes well with hot white rice or with kanji / porridge.

My Recipe Notes on Wild Lemon White Pickle (Vadukapuli Naranga Vella Achar):

1. Make the pickle or the curry naranga curry two days prior to the feast / sadya.
2. Pith is the white spongy layer between the fruit and the peel, and it has a very bitter taste. So make sure to remove the white pith completely.
3. Adjust the salt and spices as per your tolerance level.
4. It’s always better to use birds’ eye chillies (Kandari Mulaku) instead of green chillies.
5. I normally use gingelly oil for all the pickles. Use any cooking oil you like, but gingelly oil tastes great in pickle.
6. Oil should float ½″ on the top of the pickle bottle in order to avoid fungus to form in the pickle. Once your pickle is made and bottled, if you find oil is less, heat little oil in a pan and add to the top. It will prevent fungus getting attracted to the pickle.
7. Make sure to mix the spices with lemon only after the spices mix comes to room temperature. Otherwise the pickle will be having a bitter aftertaste.
8. Use only a dry spoon to scoop the lemon from the bottle, if the spoon is wet, it will add moisture and the pickle will get spoil fast. Tightly close the lid after each use.
9. Use a vertical glass jar as the water needs to cover all wild lemon pieces.

Here is a list of Pickles from this blog..

Wild Lemon White Pickle,
Kerala Instant Mango Pickle,
Nadan Manga Achar,
Vadukapuli / Curry Naranga Achar..

Happy Cooking.. Cheers.. Seena.

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കറിനാരങ്ങ വെള്ള അച്ചാർ റെസിപ്പി / വടുകപുളി വെള്ള അച്ചാർ റെസിപ്പി. /, കറി നാരങ്ങാ ഉപ്പിലിട്ടത് / വെള്ള നാരങ്ങ അച്ചാർ | നാരങ്ങ വെള്ളക്കിട്ടത്.



Difficulty: Beginner Prep Time 10 min Cook Time 5 min Total Time 15 mins

Description

Learn how to make wild lemon white pickle, which is an essential side dish for rice during festivals like Onam and Vishu in Kerala.

Keywords: vadukapuli, wild lemon, kerala, sadya, onam, vishu, achar, pickle, vella achar, uppilittathu, curry naranga.

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