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Hello, my lovelies!!!! I am baaaaaack!!!! Ok, I do need to apologize for the extremely long hiatus...and no, I am not going to make any exc...

Monday, September 16, 2013

Naranga Curry ~ Lemon Curry!


O--Ormayude
N--Nanmayude
A--Aghoshangalude
M--Malayaliyude

Onam Varavayi !!!
In simple words, Happy Onam guys!!! . So, I'm sure you are probably busy preparing the sadya, or in my case, eating one..he he!!

My all time must have accompaniment with practically anything has to be pickle. This infact is a pickle too, but not with all the preservatives involved. Nevertheless, it's a must have for an onam sadya. So here we go...
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INGREDIENTS (Serves 6-10 people)

  • 1 big lime (vadagapuli naranga) or 2 small lemons, cut into small pieces and remove the seeds
  • 2 garlic pods, finely chopped
  • 1/2 teaspoon turmeric powder
  • 2 teaspoons red chilly powder
  • 1 teaspoon hing/kayam/asafoeteda
  • 2 green chillies finely chopped
  • 1 lime sized tamarind ball soaked in 1/2 cup hot water
  • 1 teaspoon jaggery (optional)
  • Coconut oil/Gingelly oil- 1 tablespoon
  • Salt to taste
For garnish
  • Mustard seeds- 1 teaspoon
  • Dry red chilies- 2
  • Curry leaves- 1 or 2 sprigs
  • Coconut oil- 1 tablespoon
METHOD
  • Heat a tablespoon of oil. To this add the green chilies and lime pieces on a low flame till the juices ooze out from the lime.
  • Now add the turmeric, chilly and hing powders and fry for a few seconds.
  • Add the tamarind water and salt. Let this boil for a minute.
  • Now add the jaggery. This is purely optional, but highly recommended. Boil for another minute and switch off the flame.
  • For the garnish, heat a tablespoon of oil and splutter mustard seeds.
  • Add the dry red chillies and curry leaves and fry for a minute.
  • Switch off the flame, pour this over the lime curry and cover immediately.
Notes

  • Always prepare the lime curry a day in advance so that all the flavors set in. 
  • This does not need to be kept in the fridge, however, if you do so, ensure that you do not heat  it before serving, else it will get spoilt.
  • Normally, people prepare lime curry using gingelly or sesame oil (nalla enna). I did not coz mom told me that it was not necessary. The curry tasted good even after using coconut oil.
  • Do not cook the lemon for long, else the curry will turn bitter.
Time for the pics...


And a top view




How does it look? Do let me know your thoughts and feed back. Once again, here's wishing you all the happiness, joy and prosperity this harvest festival brings you!

Onashamsakal!










1 comment:

Hi there! Thank u for taking the time to drop by and leave a note. It's people like you who make me want to improve my cooking skills more and increase my passion for cooking! Please ensure that you dont leave behind comments that are hurtful or inappropriate. Remember, constructive criticism is always appreciated, not destructive! Have a nice day and God bless!

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