Wednesday, September 10, 2014

Naranga Curry, Kadarangai Oorugai, Wild Lemon Pickle

          Last weekend was Onam, though I couldn't prepare Onam Sadya, I wanted to make, at least a couple of dishes that are traditionally made on that day, next time I have promised myself that I'll make the complete meal with the 25 dishes. This year, I just made Parippu Pradhaman and then this Naranga Curry. Actually, while buying vegetables, my friend and I found this Kadarangai/Wild Lemon and we both sere getting it, when, another person in the shop mentioned to us that this curry is made as one of the Sadya dishes. So then, after coming home and going through a couple of recipes, I made it, Naranga Curry is nothing but an instant pickle made with wild lemon. It hardly takes 30 minutes to make, it has a nice sour and sweet taste and as all pickles goes very well thayir saadam/ curd rice, do try this if you can find this wild lemon..

Need To Have

  • Naranga/Kadarangai/Wild Lemon - 1
  • Chopped Ginger - 1/2 cup
  • Green Chillies - 6, chopped
  • Turmeric Powder - 1/2 teaspoon
  • Red Chilly Powder - 2 teaspoons
  • Asafoetida - 1/4 teaspoon
  • Fenugrrek Powder - 1/4 teaspoon
  • Jaggery - 2 tablespoons
  • Mustard Seeds - 1 teaspoons
  • Dried Red Chillies - 2, broken into halves
  • Curry Leaves - 15 
  • Salt to taste


          Wash the lemon, remove the seeds and the core and chop it into small pieces, came to about 3 cups.

          Heat some oil ( preferably sesame oil ), add the chopped ginger and green chillies and saute for a minute. Then add the kadarangai pieces and saute till they turn soft and the moisture is all gone.

          Now add the turmeric powder, chilly powder and salt and keep sauteing for another 2 to 3 minutes. Add the asafoetida, jaggery and the fenugreek powder, keep mixing for another 1 or 2 minutes and remove.

          Heat some more sesame oil, add the mustard seeds, when it starts spluttering, add the dried red chillies and the curry leaves, mix for a few seconds, let it cool for a minute, then add this to the naranga curry.

If you don't find kadarangai, make it with big lemons with thick skin.
Sesame oil is the best for making pickles, also use it liberally when making pickles.
If refrigerated, this pickle should stay good for more than a week.
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