A sweet and tart lemon curry, usually served for traditional feast in Kerala. In Kerala, normally they use Vadugapuli Naranga (Citron Lemon) (Large Lemon with slightly thick peel). But here I substituted them with Fresh Large Lemons to prepare this yummy and spicy curry.
Finely chopped Ginger 3 Tbsp.
Green Chilies (Chopped) 2 Tbsp.
Tamarind Lemon Size
Jaggery 3 Tbsp.
Red Chili powder 2 Teaspoons
Turmeric powder 1 Teaspoon
Salt To Taste
Coconut Oil 2 Tbsp.
Mustard seeds 1 Teaspoon
Dry red chili 3 Nos
Asafetida: 1/2 Teaspoon
Curry Leaves Handful
- Cut the lemon into small pieces. Remove the seeds.
- Soak the tamarind in hot water for ½ an hour. Extract the juice.
- Heat oil and add finely chopped green chili and chopped ginger. Stir for 5 minutes in medium flame. Add chopped lemon and cook till lemon pieces get soft.
- Boil the tamarind water with jaggery. When jaggery and tamarind starts to come together and get little thick add chili powder, turmeric powder, fenugreek powder, and asafetida into it and mix well.
- And the tamarind mixture into lemon till gravy thickens.
- Let it simmer on low heat for 5 minutes till gravy thickens. Turn off the heat.
- Now splutter mustard seeds, dry red chili and curry leaves and add this to the curry. Mix well and close the kadai for few minutes …
- Now Naranga curry is ready …
- Try to make curry Naranga curry 1 or 2 days before Sadya.