Vadukapuli narangya achar is a traditional Kerala style pickle which is served during feasts(sadya). Vadukapuli narangya is a large lemon and is very sour and juicy.
Lemons boost immunity, aids in digestion, detoxifies and cleanses the body and clears skin.
When I went to Kerala my aunt plucked this beautiful and fresh wild lemon from her garden to pickle it. I followed my mom’s recipe and it came out very well.
INGREDIENTS
- Lemon 1
- Chili powder 2 tsp
- Green chilies 4
- Ginger 3 inches
- Carrot 3 tbsp
- Turmeric powder 1/2 tsp
- Asafoetida 1 tsp
- Sesame oil 4 tbsp+2tbsp+1/2teacup
- Salt 2 + 1/2 tsp
METHOD
Wash the lemons and wipe it dry, ensure there is no moisture on the lemon. Chop the lemon into small pieces. Chop the chillies and ginger also into small pieces. Chop the carrot into thin strips of 1 inch in size.l
Wash and clean a glass bottle nicely, there should not be a drop of water in the bottle.
Heat 4 tbsp oil in a deep frying pan add the chillies, carrots, ginger and fry them on low heat for 7-8 minutes, add 1/2 tsp salt. Turn off the heat.
After 5 minutes, the above mixture should be warm(not very hot or cold) add the turmeric powder, chilli powder and asofoetida powder. Mix it well. Add the chopped lemon pieces, salt and mix well.
Heat another frying pan, add 1/2 teacup oil, warm it and pour on top of the above mixture. Keep separately 2 tbsp oil.
After it cools down store it in airtight glass containers. Add 2 tbsp oil on top.
Note: After the mixture is added into glass containers, some more oil on top is added so that it doesnt get spoilt. Keep a day outside and refrigerate. If it is not refrigerated the pickle will be spoilt. After two days enjoy this pickle with roti, curd rice or sambar rice.