Naranga Curry for Onam / Vadukapuli lime pickle

Mustard seeds – 1 tsp
Dry red chillies – 4 nos
Curry leaves – 4 sprigs
Naranga/Vadakapuli( Cut in to small pieces) – 2
Green chillies – 6 nos
Ginger – 4 tsp
Chilli powder – 8 tsp
Turmeric powder – 1 tsp
Salt as required
Tamarind – 2 lemon sized balls
Asafoetida – 1/2 tsp
Fenugreek powder – 1/2 tsp
Gingelly oil/sesame oil/nallenna – 4 tbsp

Heat oil in a thick bottomed pan, allow mustard seeds to crackle. Add dry red chillies and curry leaves. Add Naranga, green chillies, ginger, chilli powder, turmeric powder, and salt. Saute well. When it is sauteed well, pour in the tamarind water and allow it to boil. Add water if required. When it is done, switch off the stove. Add fenugreek powder and sesame oil and mix well. You can refrigerate it.

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