Onam Vadukapuli Naranga Varutharacha Curry | Vadukam Puli Naranga Curry | Wild Lemon Pickle

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Onam Vadukapuli Naranga Varutharacha Curry | Vadukam Puli Naranga Curry | Wild Lime Pickle

Vadukapuli Naranga Varutharacha Curry is one of the onam sadya dishes...This is a spicy dish that goes well with rice
Ingredients:
Vadukampuli Naranga / Wild lemon – 1/2 big / 200g (Deseeded and cut into small pieces
Jaggery – 3 tsp
Ginger – 1 big piece (Finely chopped)
Green chilly (Finely chopped)- 3
Turmeric powder – 2 pinches
Curry leaves
Salt
Oil

To roast and grind:
Grated coconut – 2¼ handfuls / ¼ of a coconut
Turmeric powder - ¼ tbsp
Coriander powder - 11/2 tbsp
Red chilly powder - 2 tbsp
Coconut oil

For tempering:
Coconut Oil
Mustard seeds - ½ tbsp
Dried red Chillies - 4
Curry leaves

Steps:
Add some oil to roast the coconut.
Roast on medium flame.
When the coconut starts to turn brown, add turmeric powder. Sauté till the raw smell goes away.
Add coriander powder and sauté till the raw smell goes away.
Add red chilly powder and sauté till the raw smell goes away.
Switch off and transfer it to a bowl to cool down.
Grind it to a smooth paste adding some water.

Heat oil in a clay pot.
Add ginger and green chilly.
Add turmeric powder.
Add lemon and mix well.
Add ground coconut paste, some water, curry leaves and salt.
Cover and bring it to a boil.
Let it boil for 5 minutes.
Add 3 tsp jaggery.
Cover and let it boil for 5 minutes or till gravy thickens a bit.
If there is excess gravy, boil uncovered on high flame till the excess gravy is gone.
Adjust the flavors of tamarind and jaggery.
Switch off.

Heat oil in a pan for tempering.
Add mustard seeds and let it splutter.
Add dry red chilly and curry leaves.
Add turmeric powder and red chilly powder and roast on low flame.
Switch off and add this to the curry.
Leave it covered for a minute.
Vadukampuli naranga varutharacha curry is ready.
It tastes better the next day.
This can be stored at room temperature for up to 2 weeks.