Notes:

• 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.

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.

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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.

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.

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.