Naranga/Lemon Pickle - Tasty Traditional Recipes
Ingredients
Karinaranga / vadukapuli – 1 small, cubed (Though vadukapuli is usually used to make this pickle, you may replace it with regular lemon/ naranga)
Green chilies – 4 – 5 , sliced to rounds
Garlic – 10 – 15, small cloves
Curry leaves – 2 sprigs
Chilly powder – 4 – 5 tsp
Fenugreek powder – 1/4 tsp
Hing / asafoetida – 1/4 tsp
Mustard seeds – 1/2 tsp
Salt – To taste
Gingelly oil (nallenna) – 1.5 – 2 tbsp
Method
Karinaranga / Vadukapuli alt
Heat gingelly oil in a pan and splutter mustard seeds.
Add the garlic cloves and saute until they turn light brown.
Now add the cubed lemon pieces, green chilies and curry leaves.
Give it a stir and add around 1 cup water. Bring it to a boil and add the chilly powder, fenugreek powder, salt and hing.
Stir well and cook for a few more minutes.
Switch off when the gravy thickens. Cool down and store in a clean, dry bottle.
You can use it right away but remember to use a dry spoon while serving.
Tasty Traditional Recipes
