INSTANT NARANGA ACHAR - INSTANT LIME PICKLE

HOW TO MAKE INSTANT NARANGA ACHAR - INSTANT LIME PICKLE

INSTANT NARANGA ACHAR - INSTANT LIME PICKLE

INGREDIENTS :

METHOD :

• Wash the Lime and pat it dry with a clean kitchen towel.
• Steam the Lime on a high flame for about 5-7 minutes, lower the flame and steam cook for another 15-20 minutes.
• Switch off the flame and allow the Lime to cool.
• Once cooled, Cut the Lime to 8 pieces. Lime tends to ooze out the juice while cutting.
• Reserve the Lime Juice in a separate bowl.
• Add Salt to the Lime Pieces and leave it aside for an hour or two.
• Dry roast the Fenugreek Seeds, cool and powder it.
• Heat the Gingelly Oil in a pan.
• Splutter the Mustard Seeds, lower the flame, then add Asafoetida Powder and Curry Leaves.
• Immediately add the steam cooked Lime Pieces and saute it on a low flame for a few minutes until it becomes soft.
• Add Turmeric Powder, Red Chilli Powder, roasted Fenugreek Powder, to the above and mix well.
• Add melted Jaggery to the above.
• Pour in the reserved Lime Juice and give a quick stir.
• Cook this is on a low flame until oil separates from the pickle.
• Switch off the flame and allow the Instant Lime Pickle/ Instant Naranga Achar to cool down.
• Finally, add Vinegar to the Instant Lime Pickle/ Instant Naranga Achar and mix well.
• Can serve this Pickle immediately.

For more recipes from GODS OWN COUNTRY - KERALA  click here...

NOTES :

• Adjust the amount of Salt and Chilli powder as per your taste preference.
• Pour some extra oil if you feel the Instant Lime Pickle/ Instant Naranga Achar is dry.
• More oil, more storage period. 
• Dry roasting the fenugreek seeds helps to preserve the pickle as well as gives a nice flavour.
• Jaggery gives a slight sweetness to the pickle and also balances the sourness. (adding it is truly optional).
• Can serve this Instant Lime Pickle/ Instant Naranga Achar immediately. 
• Avoid using steel/aluminium/copper containers for storing the pickles, as they tend to react with the acidic nature of salt and the Lime.
• Store them in clean and dry Porcelain/Glass/Ceramic Jars.
• Always use clean & dry spoons(preferably wooden spoons) for the pickle.
• Wet Jars/spoons can spoil the pickles as the moisture in them helps in the growth of Fungus.
• 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.
• Allow it to cool completely before storing it into sterilized bottles. 
• Refrigerate the Instant Lime Pickle/ Instant Naranga Achar.  It can stay good even with less oil and preservatives. 
• If stored properly, the pickle can last for a year or so.

Sacred Simplicity: The Lent Food of Kerala Christians

Faith & Tradition: Kerala Christian Lent Recipes to Honour the Season

Lent Food of Kerala Christians

    Lent is the six-week period leading up to Easter, starting on Ash Wednesday and concluding on Easter Sunday. While Lent is a 40-day observance, there are technically 46 days between Ash Wednesday and Easter. This period holds immense significance for Christians worldwide, particularly within Anglican, Catholic, and Orthodox traditions. Unlike Advent, which is a season of joy and anticipation, Lent is a time of solemn observance, fasting, and spiritual preparation for the death and resurrection of Jesus Christ.

Observance of Lent Among Kerala Christians

    Christians across the world observe Lent in various ways. Orthodox and traditional believers strictly adhere to fasting, beginning with the wearing of ashes on Ash Wednesday and abstaining from meat, fish, eggs, dairy, sweets, and alcohol until Easter Sunday.

    When I married into a Christian family, I was initially surprised by the concept of fasting and abstinence in Christianity. Over the years, I have learned to appreciate these traditions and the cultural richness of a Christian household. During Lent, most households prepare simple vegetarian meals, with some individuals also giving up chocolates, sweets, or other indulgences as a personal sacrifice.

Holy Week and Its Significance in Lent

    Palm Sunday marks the beginning of Holy Week, the final week of Lent leading up to Easter. It commemorates Jesus' triumphant entry into Jerusalem, where crowds welcomed Him by laying palm branches and cloaks on the road, shouting:

"Hosanna to the Son of David! Blessed is he who comes in the name of the Lord! Hosanna in the highest heaven!"

    In Kerala, Palm Sunday is known as Oshana (Hosanna) Perunnal or Kuruthola (Palm Leaf) Perunnal in Malayalam.

Symbolic Lenten Dishes of Kerala Christian Homes

    During the final ten days of Lent, certain traditional dishes take on deep spiritual and cultural significance in Kerala Christian households. These foods are more than just meals—they're sacred customs, lovingly preserved through generations. Rooted in faith and regional tradition, these culinary practices reflect the unique blend of devotion and culture that defines Lent in Kerala.

In this post, I’ll be sharing three key dishes that hold a special place during Holy Week:

    Each of these dishes carries symbolic meaning tied to the Passion of Christ and is deeply woven into the fabric of family traditions and religious observance. Healthy, Soulful Recipes that Celebrate Faith, Fasting & Flavour. Come, let’s explore the heartfelt flavours of Lent in Kerala.

Fasting for Lent? Wondering What to Cook for 40 Days of All-Veg Meals?  Dive into these soul-satisfying, All-Vegetarian Recipes — perfect for planning your Lent menu with faith, flavour, and tradition.

Step-by-step Kozhukatta Recipe & the cultural significance of Kozhukatta on Palm Sunday (Oshana Perunnal) in Kerala Christian homes — click here to dive into the tradition!

LEMON PICKLE/NARANGA ACHAR

HOW TO PRESERVE LEMON IN BRINE

INGREDIENTS :

METHOD :

• Boil the water and allow it to cool.
• Clean the Lemons and allow it to dry on a clean kitchen towel.
• Wipe them off with a clean cloth to get rid of any extra wetness.
• Cut the Lemon into 4 or 8 small pieces.
• Take a clean and dry Glass Bottle or Bharani (Porcelain Jar).
• Put some salt at the bottom of the Jar.
• Put a few Lemon Pieces over it.
• Again put some salt and top it up with few more Lemon Pieces.
• Follow the suit until all the Lemon Pieces are salted.
• Close the lid of the jar and mix well, until the Lemon Pieces 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 Lemon Pieces every two days, so that the essence of Lemon is well infused into the brine.
• Gradually they absorb the brine and double their size.
• Brine preserved Lemons 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.

NOTES :

• These Brine preserved Lemons 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 lemon.
• The suitable method is to store them in Clean and dry sterilized Glass/Ceramic /Porcelain Jars.
• Always use clean & dry spoons while handling these preserved lemons. 
• Wet jars/spoon can spoil the pickle as the moisture in them helps in the growth of Fungus and that would spoil the lemons. 
• If stored properly, these Lemons can last for a year or so.
• Can use these preserved Lemons to prepare Uppu Naranga Chalichathu, Naranga Achar etc.,
• There are few Mediterranean recipes which use these preserved Lemons in their recipes.

HOW TO MAKE LEMON PICKLE/NARANGA ACHAR

INGREDIENTS :

METHOD :

• Dry roast the Fenugreek Seeds, cool and powder it.
• Drain the Lemon Pieces from the Brine and keep it aside.
• Save the brine in a separate bowl.
• Heat the Sesame Oil in a pan.
• Splutter the Mustard Seeds, lower the flame, then add Asafoetida Powder and Curry Leaves.
• Immediately add the preserved Lemon Pieces and saute it on a low flame for few minutes until it becomes soft.
• Add Salt, Turmeric Powder, Red Chilli Powder, roasted Fenugreek Powder, to the above and mix well.
• Add Jaggery to the above.
• Pour in the brine and give a quick stir.
• Cook this is on a low flame until oil separates from the pickle.
• Switch off the flame and allow the Lemon Pickle/Naranga Achar to cool down.
• Finally, add Vinegar to the Lemon Pickle/Naranga Achar and mix well.

For more recipes from GODS OWN COUNTRY - KERALA  click here...

NOTES :

• Adjust the amount of Salt and Chilli powder as per your taste preference.
• As the Lemons are preserved in brine, they would already be salty.
• Pour some extra oil if you feel the Lemon Pickle/Naranga Achar is dry.
• More oil, more storage period. 
• Dry roasting the fenugreek seeds helps to preserve the pickle as well as gives a nice flavour.
• Jaggery gives a slight sweetness to the pickle and also balances the sourness. (adding it is truly optional).
• Avoid using steel/aluminium/copper containers for storing the pickles, as they tend to react with the acidic nature of salt and the Lemon.
• Store them in clean and dry Porcelain/Glass/Ceramic Jars.
• Always use clean & dry spoons(preferably wooden spoons) for the pickle.
• Wet Jars/spoons can spoil the pickles as the moisture in them helps in the growth of Fungus.
• 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.
• Allow it to cool completely before storing it into sterilized bottles. 
• Refrigerate the pickle.  It can stay good even with less oil and preservatives. 
• If stored properly, the pickle can last for a year or so.

KERALA SADHYA VIBHAVANGAL

"Sadhya Vibhavangal: Crafting the Ultimate Onam Feast"

Experience the Essence of Kerala with a Complete Sadhya

    Onam is around the corner, and what better way to celebrate than with a traditional Kerala Sadhya? This grand feast, brimming with authentic flavours and cultural richness, is a must-have during festive celebrations like Onam and Vishu. But don’t stop there! Whether it’s a wedding, birthday, or just a special day, Sadhya is a culinary delight worth indulging in any time of the year.

Traditional and Nutritious Pazhangkanji/Pazhaya Sadham/Neeragaram

Neeragaram: The Ancient Fermented Rice Breakfast of Kerala

Traditional and Nutritious Pazhangkanji/Pazhaya Sadham/Neeragaram

    Uppu Karuvadu, Oora Vacha Soru—a lyric from a popular Tamil movie song—refers to the traditional dish of soaked and fermented leftover rice known as Pazhankanji, Pazhaya Sadham, or Neeragaram. This simple yet nutritious dish is a staple in South Indian cuisine, celebrated for its nutritional benefits, health-boosting properties, and refreshing taste.

The Nutritional Power of Fermented Rice

    Pazhankanji is made by soaking cooked rice in water overnight, allowing it to ferment mildly. This fermentation process not only enhances the flavour and taste, but also significantly boosts the nutritional value. Adding thick curd or yogurt and a pinch of salt further enriches the dish, making it a wholesome breakfast option. A sprinkle of crushed shallots and bird's eye chillies (Kanthari Mulagu) adds seasonal flavours and additional health benefits.

From Peasants to Royals: The Journey of Pazhankanji

    Originally created to prevent food wastage in the absence of refrigeration, Pazhankanji became a vital breakfast for hard-working peasants. It provided sustained energy and kept them full until the next meal. However, this humble dish soon transcended social boundaries, captivating the taste buds of both royals and common folk alike. Revered as 'Amrut' (nectar) by the great Malayalam poet Kunjan Nambiar, Pazhankanji is cherished for its cooling properties and refreshing nature.

The Traditional Preparation of Neeragaram

    To prepare Pazhankanji, soak leftover rice in ample water in an earthen pot overnight. The next morning, add curd, crushed shallots, bird's eye chillies, a small piece of ginger, and a few curry leaves. Gently mash the ingredients with a wooden ladle or your hands to create a cool, refreshing, and nutritious breakfast packed with health benefits.

Health Benefits of Pazhankanji

    The cooling nature of Pazhankanji soothes the body and aids digestion. I have been making this dish for over 18 years, initially for my husband to help alleviate the symptoms of haemorrhoids. Many have suggested Pazhankanji as an effective home remedy for this condition. Ingredients like shallots and bird's eye chillies heal internal wounds, ginger aids digestion, and curry leaves help reduce high blood pressure. Today, I prepare this dish at least 3–4 times a week, and even my husband's Malay colleagues have embraced it.

A Memorable Scene from Kalipattam

    I can never forget the dialogue delivered by actor Mohanlal in the Malayalam movie 'Kalipattam'. He describes the perfect preparation: "Take the Rose Chambavu Rice in a wide porcelain bowl, pour some thick curd into it. Mash it up... mash it up... Add some Pazhuratha Manga Curry cooked with slit green chillies (ripe mango curry), mix it, and gobble it up... You can feel your system cooling down. It’s heavenly indeed." He concludes with, "ithu muzhuvanum Proteinna" (It's filled with protein). Every time I watch the movie, his description makes me crave this delicious Pazhankanji.

Discover more Kanji (Congee) Recipes for a nutritious and stomach-soothing experience. Click here...

How to Make Neeragaram - Traditional Pazhaya Sadham (Pazhankanji)

    Neeragaram, also known as Pazhaya Sadham or Pazhankanji, is a classic South Indian fermented rice dish made from leftover rice. This ancient Kerala breakfast is not only refreshing but also packed with nutrients and health benefits. Follow this simple recipe to prepare this traditional delicacy.

Ingredients

For Pazhangkanji/Neeragaram:

Method

Preparing the Base

• In a wide bowl, preferably an earthen pot, add the leftover cooked rice.
• Pour in 1 to 1 1/2 cups of water at room temperature.

Fermentation

• Cover the pot and leave it aside overnight. 
• This allows the rice to ferment, transforming it into a nutritious and flavourful dish.

Adding Yogurt

• The next morning, add a cup of thick yogurt/curd to the rice and water mixture.
• This could be done the next day morning, if you prefer a fresh tasting neeragaram.
• Some prefer to add curd while soaking the rice in water.  This step aids in the fermentation process, enhancing the dish's flavour and nutritional value.

Seasoning

• Sprinkle salt to taste. 
• Add finely chopped or slightly crushed shallots, bird’s-eye chillies, ginger, and curry leaves.

Serving

• The next morning, mash the ingredients with a wooden ladle or your hands. 
• This ensures all the flavours meld together perfectly.

Serving Suggestions:

    Pazhankanji pairs wonderfully with various accompaniments such as pickles, chammanthi (coconut chutney), puzhukku (mashed vegetables), steamed tapioca, fish curry (preferably a day old), mango curry, or any thoran (stir-fried vegetables). For dried fish enthusiasts, a side of dry fish curry or fry elevates the dish to another level. You can also enjoy it plain, relishing the cooling sensation as it moves through your digestive system.

Food as Medicine: The Benefits of Neeragaram (Pazhaya Sadham/Pazhankanji)

    Day-old fermented rice, known as Neeragaram, Pazhaya Sadham, or Pazhankanji, is both delicious and nutritious.

• Enhanced Nutrients: Fermentation increases nutrient and energy content.
• Rich in Minerals: Contains potassium, iron, calcium, magnesium, and selenium, beneficial for bones.
• Prevents Hypertension: Helps prevent high blood pressure.
• Cancer Prevention: Antioxidants believed to prevent cancer.
• Vitamin-Rich: High in Vitamin B6 and B12.
• Healthy Probiotics: Curd/yogurt adds probiotics for gut health.
• Digestive Aid: Easily digestible, controls acidity, prevents ulcers, and eases constipation.
• Supports Lactation: Beneficial for lactating mothers.

*Disclaimer

    Please remember, these treatment options are only meant as guidelines and in no way replace the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician, homeopath, naturopath, or herbalist for professional advice in any matter related to your health. This article is for informational purposes only.

HOW TO MAKE VADUGAPULI NARANGA ACHAR / WILD LEMON PICKLE

INGREDIENTS :

METHOD :

• Remove the skin and cut the Lemon into tiny small pieces.
• Alternatively, the whole lemon can be sauteed in oil for a few minutes until the skin changes its colour.  
• Cool it down and then peel off the skin and cut it into small pieces.
• Dry roast the Fenugreek Seeds, cool and powder it.
• Heat the oil in a pan.
• Splutter the Mustard Seeds, lower the flame, then add Asafoetida Powder and Curry Leaves.
• Immediately add the lemon pieces and saute them in a low flame for a few minutes until it becomes soft.
• Add Salt, Turmeric Powder, Red Chilli Powder and roasted Fenugreek Powder, to the above and mix well.
• Add Jaggery to the above.
• Cook this is in low flame until oil separates from the pickle.
• Switch off the flame and allow it to cool.
• Finally, add the vinegar to the pickle and mix well.

NOTES :

• Adjust the salt and chilli powder as per your taste preference.
• Pour some extra oil if you feel the pickle is dry.
• More oil, more storage period. 
• Dry roasting the fenugreek seeds helps to preserve the pickle as well as gives a nice flavour.
• Jaggery gives a slight sweetness to the pickle and also balances the sourness. (adding it is truly optional).
• Avoid using steel/aluminium/copper containers for storing the pickles, as they tend to react with the acidic nature of salt and the Lemon.
• Store them in clean and dry Porcelain/Glass/Ceramic Jars.
• Always use clean & dry spoons(preferably wooden spoons) for the pickle.
• Wet Jars/spoons can spoil the pickles as the moisture in them helps in the growth of Fungus.
• 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.
• Allow it to cool completely before storing it into sterilized bottles. 
• Refrigerate the pickle.  It can stay good even with less oil and preservatives. 
• If stored properly, the pickle can last for a year or so.

Onam: The Festival of Harvest and Tradition in Kerala

    Onam, Kerala's iconic harvest festival, celebrates the homecoming of the legendary King Mahabali. The 10-day long festivities begin with Atham, leading up to the grand day of Thiruvonam. Steeped in rich culture and tradition, Onam is not just a festival—it’s a magnificent celebration of Kerala’s vibrant heritage.