VELLA NARANGA ACHAR

INGREDIENTS

1. Cheru naranga (lime) - 10
2. Sesame oil - 3 table spoon
3. Curry leaves - 2 sprigs
4. Garlic - 8-10 cloves
5. Ginger chopped - 1 table spoon
6. Green chillis - 4 or Kanthari mulaku - 10
7. Mustard seeds - 1/2 tea spoon
8. Fenugreek seeds - 1/2 tea spoon
9. Asafoetida - 1/4 tea spoon

METHOD

 Lime can be cooked either by steaming or by stir frying in oil. I have used the second method in this recipe.

1. Heat 1 table spoon oil in a pan and cook the lime on low heat, stirring in between. The skin will become soft and start breaking. Switch off heat and discard the oil (it would have become brown)

2. Wipe each lime with a dry cloth and cut into wedges.

3. Chop garlic and green chillis

4. Heat 2 table spoon oil in a pan and splutter mustard seeds followed by fenugreek.

5. Add curry leaves, green chillis, ginger and garlic and saute till garlic starts turning brown.

6. Add lime and salt and 1/4 cup boiled water and cook for 3 minutes.

7. If planning to keep for long, add 1 table spoon of vinegar when cooled. Mix well and transfer to a glass or clay container. Put a cloth soaked in sesame oil below the lid and close tightly. Let it stay like this for a week.