How many of you have tried achars made of curry naaranga aka vadukappuli naaranga, the giant bitter lemon? Just as the achars, curries made of the lemon are also extremely tasty and have been part of Kerala’s traditional Onam feast in many parts of the state.
Here’s a recipe that can be used to make a ‘coconutty’ bitter lemon curry easily in your kitchen for this Onam. Just note, the curry tastes its best a day after its preparation and it can stay edible for at least two weeks, if you are careful and not use wet spoons to take it. So, you can prepare the curry a day or two before Onam, if you want it as part of your sadya.
Ingredients
1 big Vadukapuli Naranga (wild lemon)
1 tsp tamarind juice
2 pinches of turmeric powder
1 tsp ginger finely chopped
1 spoon jaggery powder
Curry leaves
Salt
Coconut oil
1/2 tbsp mustard seeds
3 dry red chillies
1/4 tbsp fenugreek seeds
One or two pinches of turmeric and red chilly powders
1 tsp finely chopped green chilly
Curry leaves
For masala mix
Asafoetida
2 tbsp chilly powder
1/2 tbsp coriander powder
1/4 tbsp turmeric powder
1/4 coconut grated
Coconut oil
Preparation
Chop the lemon into small pieces without removing its skin
Remove its seeds
Roast the grated coconut on low flame in coconut oil, with fenugreek seeds
When the coconut turns slightly brown, add 1/2 tbsp coriander powder, 1/4 tbsp turmeric powder and 2 tbsp chilly powder and roast again
Grind this in a mixer, adding asafoetida
Keep this masala mix aside
Heat oil in a pan
Add ginger and green chilly, roast it
Add 2 pinches of turmeric powder
Add vadukappuli naaranga pieces
Add the masala mix
Add enough water and salt as required
Add curry leaves and stir the curry
Heat it closing with lid, until it boils
Then add tamarind juice as per taste
Add jaggery powder as per taste, stir the curry
Close with lid and boil for 2/3 minutes again
Add sauted mustard seeds, curry leaves, turmeric and chilly powders, and dry red chillies to the curry
