Lemon Curry - (Naranga Curry)

With dark clouds roaring up in the sky, it's time to welcome the Monsoon season!  After months of oppressive heat and irritable conditions, monsoon comes as a big boon in our lives...  

There is no better way to look at the rain other than hanging out with your buddies or with your family and grabbing a handful of pakoras with tea... A good weather, a good company and good conversation, what else do you need to enjoy life? 

Have you recently visited the market???  The price of tomatoes have skyrocketed to a whooping Rs. 100/- Kg...  I have been using them like a jewel :)... similarly, the lemons that you got at Rs.10/- for 2 pieces during the summer are now available at Rs. 10 to Rs. 15/- per dozen!

Lemons are acidic to the taste, but are alkaline-forming in the body. In fact they are one of the most alkaline-forming foods; this makes them great for balancing a highly acidic condition in the body. Lemons are a favorite all over the world and an essential food in kitchens everywhere. 

Today I will share a traditional recipe and a favorite must have for the Sadhya (feasts) of Kerala. This curry is made from ripe yellow Vadukapuli or big yellow lemons. I have used the regular lemons to make this curry and it came out just perfect!.  Please note that we do not use preservatives like vinegar in this dish, hence the shelf life is a maximum of 2 to 3 weeks. You can refrigerate it within 2 days from the time to prepare it. The explosion of flavors – the sweetness of jaggery, the tanginess of tamarind, and the tartness of lemon's is what this Lemon Curry is all about!

Let's get to making the Lemon (Naranga Curry)!

Ingredients :

• Vadukapuli  / I replaced this with regular lemon/ naranga - 12 nos (cut into small pieces)
• Green chilies – 4 – 5 , sliced to rounds
• Curry leaves – 2 sprigs
• Ginger - 1 big piece - chopped into small pieces
• Chili powder – 4 – 5 tsp
• Garlic – 10 small cloves
• Fenugreek powder (Methi seeds powder)  – 1/4 tsp
• Hing / asafoetida – 1/4 tsp
• Mustard seeds – 1/2 tsp
• Salt – to taste
• Tamarind - A small ball soaked in water
• Gingelly oil  (Til Oil) – 1.5 – 2 tbsp
• Dry Red Chillies - 1
• Jaggery

Method :

Heat oil in a pan and splutter mustard seeds. Add the garlic cloves and saute until they turn light brown. Then add dry red chillies, green chilies and ginger and saute for a minute.  Add curry leaves. Now add the chilli powder, fenugreek powder and hing. Mix well and ensure that the masala does not get burnt.  Add the cut lemon to this and mix well. Add the tamarind water and around 1 cup water. Bring it to a boil and cook for a few more minutes. Add jaggery and adjust the salt and jaggery as per your taste.  Switch off when the gravy thickens. Cool down and store in a clean, dry bottle. You can use it immediately.  Remember to use a dry spoon while serving. It will keep good for 2 – 3 weeks in a refrigerator.

Enjoy!! Do leave your comments and feedback.  Do like and share this recipe with your friends!