Thursday, September 29, 2011


This is one of the four pickles  included in the traditional Kerala sadya menu.


1. Vadukapuli naranga (Wild lemon or Karadangai ) - 1
2. Red chilly powder - 1  table spoon (heaped)
3. Turmeric powder - 1/4 tea spoon
4. Nallenna (sesame oil) - 1/4 cup
5. Roasted fenugreek powder - 1/2 tea spoon
6. Asafoetida (kaayam) - 1/2 tea spoon
7. Curry leaves - 2 sprigs
8. Salt
9. Mustard seeds - 1 tea spoon
10 . Water - 1 cup


Cut the lemon into small pieces. (Better to discard the middle portion along with seeds.)
Heat oil in a pan. Splutter mustard seeds. Add the curry leavs and fry. Remove from fire and add the chilly powder and turmeric powder. Stir well, add water and boil. Add the lemon pieces and cook for 5-6 minutes. When the curry starts thickening switch off the stove, add fenugreek powder and asafoetida powder and mix well.


  1. Bavechi ippo blogil onnum post cheyyarille? Ellakollatheyum pole ee varshavum vadukappuli naranga curry nokkan vannatha.....Ugran recipe...