Naranga Curry / Vadugapuli Naranga achar / Lemon pickle - Kerala sadhya special. A sweet and tart lemon or citron pickle.
Many variations of the lemon pickles are there but this is how it is usually made towards Trivandrum side for sadhya ( feast ).Vadugapuli Naranga achar is served on the right top corner of the plantain leaf. After the payasam round is over a small helping of rice and puliserry/ moru comes that is when I wipe the leaf clean of all the pickles.It acts like the palate cleanser after all the sweet payasam just gulped down :)) My only worry would be hope I am not caught on video camera doing so :)).I wonder why they tape people having food for marriages and almost always caught in the most awkward moment :))
This is one of the most requested pickle in my husband's house.So the recipe comes to you directly from there.Only difference is Amma makes it slightly watery.As the pickle sits all the water will get absorbed so add more water while cooking if you want acharinde charu 🙂
Ingredients:
FAQs
Kerala lemon pickle, or Naranga Achar, is a tangy and spicy condiment made from lemons, spices, and salt. It’s commonly served with rice dishes, curries, and parathas in Kerala cuisine.
When stored in a clean, airtight container and kept in a cool, dry place, Kerala lemon pickle can last for several months. Refrigeration can extend its shelf life even further.
While the traditional recipe uses Vadugapuli lemons (a variety from Kerala), you can use other types of lemons, such as Eureka or Lisbon, for similar results.
Lemon pickle can be served as a side dish with rice, dal, curries. It can also be used as a tangy topping for sandwiches, wraps, or salads.
If your lemon pickle is too salty, you can dilute it by adding more chopped fried lemons or mixing in more lemon juice and some sugar to balance the flavor.
Yes, Kerala lemon pickle is typically vegan, as it contains no animal products.
How to make traditional Kerala lemon pickle at home
All the gravy seen here dries up once the pickle cools down so please add more water if u want.
Naranga Curry / Vadugapuli Naranga achar / Lemon pickle
Ingredients
- Vadugapuli Naranga - 1 or Large Meyer lemon - 2
- Green chili-1 cut into rounds
- Chili powder -1 tsp
- Coriander powder - 2 tsp
- Asafoetida / Kayam -a pinch
- Fenugrek powder / Uluva podi - a pinch
- Jaggery a small piece
- Salt to taste
- Gingely oil - 1 tbsp
- Mustard- 1/2 tsp
- Whole red chili -1 or 2
- Curry leaves - few
Instructions
- Cut the lemon into small bits keep aside also mix chili powder, coriander powder, asafoetida, fenugreek and salt adding 1/2 cup water and keep it ready.
- Heat oil add mustard when it crackles add whole red chili pieces, curry leaves add lemon bits and green chili and fry until the lemon becomes brown and almost crisp remove and keep aside.
- Then in the same pan pour the powders mixed in water and more water if needed (enough to cover the lemon) let it boil now add lemon fried and boil until it thickens.Add the jaggery piece switch off flame.Once it is cool keep it in an airtight bottle.It can be used immediately.
- Serve it for sadhya or for kanji
Notes
- Best achar to have when u have fever or when u don't feel any taste on ur tastebuds
- If you do not get vadugapuli naranga use really large lemon with slightly thick peel like I have used here.
- If the lemon is not tangy and sour enough some tamarind squeezed (or around 1 tsp paste)also should be added along with the spice powders in step 2.I did not use tamarind as pickle gets spoilt with in 2-3 days -according to Amma.
Linsy Patel
Nice to know about traditional eating during festival. You are right about caught on tape , doing something silly that's why we didn't go for traditional way. I love lemon pickle , going to try soon.
Navaneetham Krishnan
Making me salivate. Wrote down the recipe and its on tomorrow.
Anupa Joseph (Palaharam)
Ahh those pics are so amazing...vaayil kappal odunnu...nalla eruvum puliyum ulla achar..
I totally agreed with u...there should be no video recordings of people eating food...its funny to see people getting so cautious when the video is caught...njan eporzhum ottakanne ittu nokum video karan poyo, annitte vennam samadhanathil kazhikan :P...and that gets captured
Rekha Vengalil
Lovely to have you back ...
Achar looks really delicious & wish I could just grab that blow off 🙂
Rafeeda AR
i'm not a fan of lime pickle... but of ur snaps, yes!!! 🙂
nandoos Kitchen
naranga curry super. Hope you had a wonderful vacation. Glad to see you back Meena
Smitha Kalluraya
Curd rice n lemon pickle.. yumm .. Ahh after seeing these tempting pics im carving for it ...
Ramya Krishnamurthy
So different recipe Meena.Delicious it looks.Hope u are fine and welcome back
Princy Vinoth
OOh i love it...looks so perfect!
easyfoodsmith
The pickle sounds fabulous...the spices, the color, the texture...wow!
Sona - quick picks/pick quicks
welcome welcome back ! and vadukapuli.. ! malayikaludae weaknes il thannae thudanghi puthvarsham..midukkie 🙂
Shanthi
Looks so tempting.. Love to have it.
Swathi Iyer
Njan vicharichu evideinnu vadukapulli narangai kitti ennu. Adipoli, Love this spicy Achar meena.
Swathi Iyer
Vadukapuli naranga evide innu kitti ennu vicharichu. Adipoli, kollam, Love this spicy pickle.
Veena Theagarajan
welcome back.. So tempting can I hv some?
Priya Ranjit
wow Meena this pickle makes me drool too inviting. I knew something with lemon was coming up
sangeetha pn
This must be tongue tickling. Looks delicious with fabulous photography
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Ambreen (Simply Sweet n Savory)
My mouth is watering after watching these pics, wonderful recipe.
Reni
lovely pickle and fabulous Clicks !
Shanthi
Looks fabulous and well clicked 🙂
Anonymous
Nice recepie Meena..will try