It has been a long long time, oh it sure has..!! I had been off to India on my vacations and the time just flew. I have been eating , travelling and eating all the while. The rains were a welcome change from the dusty heat of Bahrain. I have not had a chance to post much during the last two months. I apologize. But hey all that is going to change as I have many nice recipes for you guys and I am back in dear Bahrain. So lets start off again this time with a simple recipe for onam..!
This is a very traditional recipe and a favorite must have for the sadya (feasts). This curry is made from ripe yellow vadukapuli or big yellow lemons. I used the regular lemons to make this curry and it came out just as tasty. Keep in mind that we do not use preservatives like vinegar in this dish, hence the shelf life is a maximum of 20 days.
- Lemon – 250 gm
- Tamarind – marble sized
- Green Chilies – 3
- Turmeric powder – 1/2 tsp|
- Red Chili Powder (Kashmiri) – 2 1/2 Tbsp
- Water – 2 cups
- Sugar – a pinch
- Fenugreek Powder – 1 tsp
- Salt as per taste
- Mustard seeds – 1 tsp
- Dry Red Chili – 2
- Curry leaves – 2 Sprigs
- Gingelly Oil / Nallenna – 2 Tbsp
- Wash the lemons properly. Stem the lemons in a steamer for 7 minutes till the lemon is cooked inside and the skin is slightly soft but intact. Keep aside.
- Soak the tamarind in some warm water. Squeeze the tamarind and extract the juice, discard the seeds.
- Combine the tamarind juice, turmeric powder, red chili powder and salt in a small pan. keep this pan on medium heat and bring it to a boil. Add the water to this mixture and let it boil well. This is done to ensure that the rawness of the masala powders is eliminated.
- When the tamarind mixture has reduced to half, add the chopped green chilies and boil again. Boil this mix till it becomes thick and reduces to almost 1/4 of its original quantity.
- During this time cut the lemons into small pieces. Don’t throw away the juices that come from inside. Reserve the cut pieces and the lemon juices.
- Add the lemon pieces and the juices to the tamarind spice mixture and give it a good mix.
- Take the pan off the flame and add salt as per taste.
- Separately, use a tadka pan and heat the gingelly oil. pop the mustard seeds, add the split dry red chilies and the curry leaves. Saute a minute and add this to the pickle mixture. Stir well.
- Let the naranga curry cool down and then store in air tight bottle. Do not refrigerate immediately. Let it stay out for 3 days so that the flavors get a chance to come together.
- Serve as a condiment with your rice.