Thursday, September 29, 2016

Vadukampuli Naranga curry (Wild lemon curry)


Our Ona sadhya
Hope you all had a great Onam with your dear and near ones. Here is the recipe for one of the dishes prepared for the Sadhya.

Vadukampuli naranga curry is one of the many dishes served during a sadhya. It is a dish that can be prepared a day or two ahead of time. It is very delicious and the preparation is comparable to lemon/lime pickle, except for a few additional ingredients. Of course there are regional variations. This is the way my mom makes it.


Wild Lemon- 1 chopped
Ginger chopped- 2-3 tablespoons 
Green chilies-3 chopped
Turmeric powder-1/4 teaspoon
Chili powder-1 tablespoon
Tamarind -1 marble sized ball
Jaggery powder-1 tablespoon
Fenugreek powder-1/4 teaspoon
Asafoetida-1/4 teaspoon
Oil-1/4 cup +1 tablespoon
Mustard seeds-1 teaspoon
Dry red chilies-2 broken
Curry leaves-a handful

Extract the juice from tamarind in a cup of water. Keep it aside. 

Heat the 1/4 cup of oil in a pan. Add ginger, green chilies and the lemon pieces. Saute until lemon pies are soft. Tnhe add turmeric and chili powders and mix until they are well incorporated. Add tamarind juice and bring it to a boil. Mix in the jaggery, fenugreek and asafoetida. Take it off the stove. 

In another pan splutter the mustard seeds and fry the curry leaves and red chilies in one tablespoon of oil and pour it into the curry. Once cooled, store it in an air tight container.

Tips:
1. You can use normal lemon if you cannot find the 
    wild lemon.
2. Some people do not use tamarind and jaggery. I have
    also seen people using only tamarind too. For me these
    two ingredients make this dish different from the normal
    lemon/lime pickle.
3. Usually there is more gravy. I used only 1/2 cup instead
    of the usual 1 cup of tamarind juice.

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