Naranga Curry - Vadukapuli Naranga Varutharacha Curry

Hey Folks,

Vadukapuli Naranga Varutharacha Curry commonly known as Naranga Curry is a dish served in Kerala Onam Sadhya. It is a dry roasted coconut gravy with the sourness of Vadukapuli Naranga. Today I will be sharing The Perfect Cook Book Recipe for Vadukapuli Naranga Varutharachathu.

Naranga Curry - The Perfect Cook Book

INGREDIENTS:

1. Vadukapuli Naranga (Wild Lemon) - 1 cup
2. Salt - as needed
3. Fenugreek Seeds - 1/2 tsp
4. Mustard Seeds - 1/2 tsp
5. Powdered Jaggery - 2 tbsp
6. Grated Coconut - 1 1/2 cup
7. Dried Red Chilli - 2
8. Turmeric Powder - 1/2 tsp
9. Coriander Powder - 1 tsp
10. Asafoetida Powder - 1/2 tsp
11. Kashmiri Chilli Powder - 1 1/2 tsp
12. Curry Leaves - as needed
13. Coconut Oil - 3 tbsp
14. Water - as needed

PREPARATION:

Vadukapuli Naranga or Wild Lemon is a rich source of Vitamin C and antioxidants. They are also used for making tasty pickles. 

The first step is to marinate the naranga with salt. It is best if you can store the naranga in salt (naranga uppilittathu) some days before making the curry. This is will help in reducing the sourness of naranga. Make adjustments in salt according to the sourness of your naranga.

To a pan, add 1 tbsp of coconut oil along with the grated coconut and roast it. Roast the coconut on a very low flame. Once the color of the coconut starts to change add powders to it. Add turmeric powder, kashmiri chilli powder, asafoetida powder, and coriander powder. Saute until the raw smell goes off and the coconut is roasted well. Make sure you don't burn the coconut.

Once it cools down, grind them to a fine paste in a mixer. 

Now to a hot Cheenachatty, add coconut oil. Add mustard and fenugreek seeds. Wait until all the seeds burst off and the flavor gets infused into the oil. To this, add the dried chilli and curry leaves. Then pour the ground coconut paste into it. Add water as needed for the gravy. Don't add too much water, this should be a semi-thick gravy. Let the gravy come to a boil on low flame.

Now add the vadukapuli naranga to it and coat the gravy in. Check for salt at this stage and add if needed. Finally, add the powdered jaggery to balance out the sourness of the lemon. Let it boil in simmer. The amount of jaggery and salt I used may vary as it will depend on the lemon you are using. 

You can store this curry for about two weeks.

Try this traditional recipe of Vadukapuli Naranga Varutharachathu from The Perfect Cook Book and share it with your friends and family. Do give out your valuable suggestions in the comment box below. 

See you all in my next cooking blog!