"Pearly Aunty's Culinary Legacy: A Heartfelt Journey with Kerala Prawn Pickle"
In my kitchen, every food holds a
story and every dish is a labour of love. It all started with a tale from
my daughter, studying medicine miles away in Georgia. She shared
anecdotes of her friends carrying bottles of pickles from home, a taste
of India in a foreign land.
My children never had much of a palate for
pickles. So, when she told me about her friend's batch of prawn
pickle, I was intrigued. Despite watching my mother-in-law's sister,
Pearly aunty, craft pickles with finesse, I had reservations about
preserving non-vegetarian items. But my daughter's enthusiasm sparked
something within me, a desire to recreate those flavours in my own domain.
"Burst of Flavour: Vadugapuli Naranga Curry for Sadhya Feast"
The quintessential Thodu Curry on the Sadhya list is the Naranga Curry, featuring a variety of lemon known as Vadugapuli Naranga. This unique lemon
adds a distinct touch to the curry with its larger size and slightly
bitter taste. In Sadhya, the side dishes are carefully crafted to
achieve a balance of tastes and flavours, and the Naranga Curry is no
exception. It plays its part in highlighting and complementing the
overall dining experience by offering a delightful blend of flavours that
adds depth and variety to the feast.
Indulge in the essence of tradition with Vadugapuli Naranga Curry, an Instant Thodu Curry that graces the Sadhya table. As an integral part of the Sadhya, Naranga Curry embodies the art of balance in flavours and complements the feast by introducing a harmonious blend that enriches the culinary journey. Delve into a world of taste and tradition with every spoonful of this curry.
"Let's Savour the distinctive charm of traditional Kerala Recipe Vadugapuli Naranga Curry, an essential Sadhya delight with quick cooking tips". Let the larger-than-life flavours and subtle tanginess take you on a bitter-sweet culinary experience.
The thick skin of Vadugapuli Naranga requires special attention in certain recipes. Some cooking methods suggest steaming the lemon briefly or soaking it in hot water for 15–20 minutes to soften it before cutting.
Then cut them into small pieces. Remove the seeds and set aside.
Heat a small pan over low heat and dry roast the fenugreek seeds, until fragrant. Allow them to cool.
Grind the roasted fenugreek into a fine powder using a spice grinder or mortar and pestle. Set aside.
For Naranga Curry:
In a separate pan, heat coconut oil over medium heat. Add mustard seeds and allow them to splutter. Then, dry red chillies, and curry leaves. Sauté for a few seconds until aromatic.
Add the lemon pieces and sliced green chillies to the pan. Stir well to coat the lemon pieces with the tempered spices.
Add salt, asafoetida, turmeric powder and red chilli powder and cook for an additional 2–3 minutes, allowing the flavours to meld together.
Add a pinch of Sugar & adjust salt if needed.
Remove from heat and transfer the Vadugapuli Naranga Curry to a serving dish.
Serve the Naranga Curry as a side dish in Kerala Sadhya, complementing the other dishes and adding a touch of tanginess and bitterness to the overall flavour profile.
Selecting the right lemons: Look for big-sized Vadugapuli Naranga lemons with a slightly bitter taste. The unique flavour of these lemons is essential for an authentic curry.
Tenderizing the lemon: Due to the thick skin, it's recommended to steam the lemons for a few minutes or soak them in hot water for 15–20 minutes before cutting. This helps in softening the lemon and making it easier to cook.
Adjusting spice levels: The level of spiciness in the curry can be customized according to your preference. If you prefer a spicier taste, you can add more red chilli powder or even include some chopped green chillies during the cooking process.
Balance of flavours: Vadugapuli Naranga Curry is all about achieving a balance of tastes. Ensure you don't overpower the tanginess of the lemons or the bitterness by using the right amount of spices and tempering & jaggery.
Tips & Trivia:
Careful cutting: When cutting the lemons, remove the seeds and any tough inner membranes. You can slice the lemons into small pieces or cut them into wedges, whichever you prefer.
Soaking method: If you choose the soaking method, ensure that the hot water covers the lemons entirely. Let them soak for 15–20 minutes, and then proceed with the recipe.
Tempering technique: The tempering of mustard seeds, fenugreek seeds, dry red chillies, and curry leaves is crucial for imparting a distinct flavour to the curry. Add a tinge of Jaggery to balance the overall taste of this curry. Pay attention to this step, as it enhances the overall taste of the dish.
Storage and serving: Vadugapuli Naranga Curry tastes best when freshly made. However, you can store any leftovers in an airtight container in the refrigerator for a day or two. Reheating is not advisable, as it can make the Naranga Curry bitter.
Pairing suggestions: Vadugapuli Naranga Curry pairs wonderfully with rice dishes like Sadhya, or plain steamed rice, It also complements curd rice. Serve it with kanji (rice porridge), paal kanji etc., for a delightful twist.
Enjoy the unique flavours of Vadugapuli Naranga Curry as it enhances the culinary experience of Sadhya, balancing the tastes and highlighting the richness of the feast. With this simple recipe let us master the Vadugapuli Naranga Curry Recipe for Sadhya.
Celebrating the joyous arrival of Onam, I'm excited to share a
collection of fitting Sadhya recipes to enhance your Onam feast this
year from Authentic Kerala Cuisine. And what better way to start than with the quintessential Kerala
Sadhya Achar? Let's dive into the rich flavours and traditions of Onam
Sadhya together.
MANGA INJI ACHAR - MANGO GINGER PICKLE
While talking about Manga Inji, I have fond childhood memories related to this, and it is always related to our short trip to our parents' hometown in Palaghat during Summer holidays. Along with a few summer fruits like Jack Fruit, Mangoes, Cashew Fruit, Palm Fruit, comes the memory of Panangizhangu (Palmyra Sprouts), Arrow Root and Manga Inji.
Well, Manga Inji is not two different items here, it is one and the same. Manga & Inji - Mango & Ginger, an apt name given to this Ginger like root with an aroma of a Raw Mango. It is a rhizome, which looks more or less like a Ginger, an irregular shaped root and it has a white interior. As it looks like a Ginger and tastes like a Mango, it should have got its name - Mango Ginger alias Manga Inji, Maa Inji, Aamada, Amba Haldar etc.,
MANGA INJI - MANGO GINGER ROOT
This Manga Inji Achar is the one which I made for the very first time and that too after being in Malaysia for the past 15 years, I never had an opportunity to get hold of the root or the pickle. So during my last visit to our hometown, I happened to go to my Aunt, Rathna Chechi's house and there she had these plants. When I said it's a long time since I had these pickles, she immediately plucked the roots and searched for full-grown Manga Inji in almost all of her Manga Inji Plant. And at last we happen to get a few roots, which flew along with me to Malaysia.
MANGA INJI - MANGO GINGER
If you all know my weakness for pickles, then you might very well know how soon I would have made these pickles. Along with this Manga Inji pickle came age-old memories & rekindled nostalgias. This Manga Inji Pickle at first bite would deceive your taste buds, teasing to believe it for ginger with a note of Raw Mangoes. This is an Instant Pickle with a combination of
texture, tastes and flavours & it is equally spicy too. Manga Inji Pickle
goes well with Curd Rice or simply serve a smidgen of this Pickle to go along with Plain Rice, Sambar/Curry/Rasam of your choice for a simple lunch or serve it in an elaborate Vazhayila Virundhu/Sadhya to add a tinge of uniqueness.
Serve a smidgen of Manga Inji Achar to go along with Plain Rice, Sambar/Curry/Rasam of your choice for a simple lunch or serve it in an elaborate Vazhayila Virundhu/Sadhya.
MANGA INJI ACHAR - MANGO GINGER PICKLE
NOTES
The Mango Ginger should be absolutely dry & moist free before cutting them for the Pickle.
Care should be taken while dry roasting fenugreek seeds. Do not burn them, which would totally spoil the taste of the pickle.
Adjust the amount of Red Chilli Powder to suit your spice level.
Pour ample of Gingelly Oil to the pickle. This will prolong the shelf life of the pickle.
Avoid using steel/aluminium/copper container for preserving the
Pickle, as they tend to react with the acidic nature of salt
and mangoes.
A suitable method is to store them in a clean and dry, sterilized Glass/Ceramic/Porcelain Jars.
Always use clean & dry spoons while handling this Mango Ginger Pickle.
Wet jars/spoon can spoil the pickle as the moisture in them helps in the growth of Fungus and that would spoil the pickle.
If you feel that extra oil should be added, once the pickle is made,
Heat the Sesame Oil, cool it and then pour it over the pickle.
If stored properly, Manga Inji Achar can last for about a month or two.
The Pickle should be stored in a dry and dark place.
In humid climates, it is advisable to keep the pickle refrigerated to avoid spoilage and for longer shelf life.
UPPILITTA MANGA ACHAR - NO OIL MANGO PICKLE
My love for the pickle is time immemorial. This was one pickle my mother made with Preserved Raw Mango slices - Uppilitta Manga Achar. Sliced Mangoes are
kept in brine for a few days. Then they are seasoned with spices. This is a watery pickle, unlike other pickles. I love the taste
of the Brine seasoned with spices. This pickle is quite similar to Mavadu/Kannimanga Achar. As the Mangoes are well-preserved in brine, it tends to last long even without oil. If you are worried about the storage, feel free to add a few tablespoons of gingelly oil into the pickle.
HOW TO PRESERVE RAW MANGOES
April marks the arrival of summer in India. With sweltering heat comes along the seasonal local produces like Mangoes & Jack fruit. The womenfolk utilize the heat to preserve the produces, get ready with pickling, drying etc., Summer in India has become so synonymous to these routines in my mind. A default trip to our hometown in Kerala, where the backyard is lined up with number and number of Mango, Jackfruit, Cashew and Palm Trees. All catering loads of memories wafting with smells and anecdotes.
Loitering around the backyard (or should I say it as a farm, I am not sure) with my grandfather, pickling up Raw and Ripe Mangoes, warnings not to touch the Cashew fruit which can cause blisters with its caustic nature and its exotic aroma lingering throughout the backyard, dunking into a huge bunch of cool Palm fruit or the ice apple, which my grandfather would gently slice off the tops and would ask us to eat it up with an instantly made scoop(spoon) out of the sliced top. And evening snacks would always be a freshly cut Jack fruit or steamed Tapiocas. All these memories flock into my mind when I think of the brief Summer Vacations we have indulged in our childhood days.
Then comes the regional New Year - Vishu or Tamil Puthandu during this Season. I have always felt that a Vishu Sadhya would always be loaded with dishes made out of Mangoes or Jackfruit and Vegetables like Cucumber. So, this year marking the beginning of Summer and with upcoming Vishu, I have planned to post a few recipes with Chakka, Manga and Vellirikka - so synonymous and unique to the Season.
HOW TO PRESERVE RAW MANGOES
Beginning with Raw Mangoes in Brine or simply the Uppilitta Manga. Most of the South Indian households would have huge jars(Bharani) of Uppilitta Manga. Which would readily be converted into pickles later when no mangoes are available or used in curries or condiments. Uppilitta Manga or the Brined Mangoes are used to make Uppu Manga Chalichathu which is a wonderful condiment - spicy, tangy and flavour filled which can make you eat a whole pot of Rice.
Here I have preserved slices of Mangoes in brine, like how my Mom makes. Even Whole Raw Mangoes can be preserved in the same manner. I would write up a post for instant Uppu Manga recipe in future, and it is how my MIL makes Uppu Manga by pressure/steam cooking it. I still need to foolproof the storage period of preserving Mangoes in that manner. Once I perfect it, you can see the method of making Instant Uppu Manga.Uppilitta manga in my blog.
HOW TO PRESERVE RAW MANGOES
This year I got fresh mangoes from my husband's factory, and he is bringing batches over batches of raw mangoes that I have converted it into a few types of Pickles and have also preserved a few in brine. BRINE is basically a salt solution. Also, pickling in brine is free from
any pathogenic bacteria. Pickling was one method to ensure year-long
availability of seasonal products.
Usually, tender mangoes or Kanni Manga are preserved in brine. But here I have preserved slices of Raw Mangoes in salt solution, which could be converted into pickles or used in curries or condiments. Fresh Raw Mangoes of good quality, unspoiled ones without blemishes can be used for the purpose. Utter care should be taken before pickling these mangoes.
Thoroughly sterilize and dry the utensils or jars. Stem, wash and dry
the mangoes before cutting them into slices and adding them to the brine.
Cuisine - Indian
Recipe Type - Pickling
Difficulty - Easy
Yields - 2- 21/2 Cups
Author - SM
Preparation Time -
Maturing Time - Few Weeks
HOW TO PRESERVE RAW MANGOES - RAW MANGO SLICES IN BRINE
HOW TO PRESERVE RAW MANGOES
INGREDIENTS:
Raw Mangoes - 2-3 Cups
Salt - 1/2 Cup
Warm Water - 1/4 Cup
METHOD:
Boil the water and allow it to cool.
Clean & Wash the Mangoes and allow them to dry on a clean kitchen towel.
Wipe them off with a clean cloth to get rid of any extra wetness.
Then Cut the Mangoes into slices.
Take a clean and dry Bottle or Bharani (Porcelain Jar).
Put some salt at the bottom of the Jar.
Put few Mango slices over it.
Again, put some salt and top it up with Mango slices.
Follow the suit until all the mangoes are salted.
Close the lid of the jar and mix well, until the mangoes are well coated with salt.
Pour warm water into the jar and mix well.
Tightly close the jar and keep it aside in a dry & dark place for a few weeks.
Stir the mangoes every two days, so that the essence of mangoes are well infused into the brine.
Initially, the mango slices would float over the brine, but gradually they absorb the brine and double their size.
Sliced Raw Mangoes will be ready within a few weeks time.
These can be stored in a dry and dark place.
In humid climates, it is advisable to keep them refrigerated to avoid spoilage.
HOW TO PRESERVE RAW MANGOES
NOTES:
Can preserve tender Mangoes(Kanni Manga/Kadu Mangai) in the same manner.
Even whole raw Mangoes can be preserved in brine using the same method. But the pickling time would be about 2-3 months or more, depending on the size of the raw mangoes used for preserving.
This
Brine preserved Tender Mangoes or Cut Mangoes make tasty and unique,
briny & spiced pickles, which taste awesome with curd rice.
Avoid using steel/aluminium/copper container for preserving the
mangoes, as they tend to react with the acidic nature of salt and
mangoes.
A suitable method is to store them in clean and dry sterilized Glass/Ceramic/Porcelain Jars.
Always use clean & dry spoons while handling these preserved mangoes.
Wet jars/spoon can spoil the pickle as the moisture in them helps in the growth of Fungus and that would spoil the mangoes.
If stored properly, these preserved mangoes can last for a year or so.
Can use these preserved mangoes to prepare Uppu Manga Chalichathu,
Manga Chammanthi, Kannimanga Achar, Mango Pickles or in Curries. (Just
use the Mangoes and adjust the amount of salt in the recipe).
Navratri Recipes: 50+ Naivedyam, Sundal & Sweets for 9 Days
Complete guide to Navratri Naivedyam, from Sundal for Golu to Sweet Pongal, Kesari, Payasam and Bengali Durga Pujo sweets, with a 9 day Navratri Prasadam Menu for each day.
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I Me Myself
Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.
