Naranga Curry

A perfect mix of spice and tang , this pickle is a must have for most sadyas (usually the feasts that celebrate Kerala Hindu weddings).

So when we had lots of fresh limes in the kitchen today we decided to post this one to kick start the Onam spirit.

Prep Time: 30 mins
Ingredients

Lime (cubed like in the pic): 1 cup
Green Chili (chopped): 1 tablespoon
Ginger (chopped): 2 teaspoons
Tamarind: Lemon size
Jaggery: 1 piece
Chili powder: 2 teaspoons
Turmeric powder: 1 teaspoon
Mustard seeds: 1 teaspoon
Dried red chili: 2-3
Asofoetida: 1/2 teaspoon
Curry Leaves: handful
Salt to taste

In 1/2 cup warm water soak the tamarind for few minutes and squeeze it with your hands. Take out the seeds and strain it. Boil this tamarind pulp water with one piece of jaggery.  Add chili powder, turmeric and salt. When jaggery and tamarind starts to come together and get little thick add the chopped ginger and green chilies. Let it simmer on low heat for 5-10 minutes. Turn off the heat. Now add the chopped lime and keep it covered for 10 mins.  

For final seasoning, heat some oil in a pan. Splutter mustard seeds, dried red chilies, asofoetida, fenugreek seeds and curry leaves. Add some chili powder to it, stir and pour it to the curry. Stir well,adjust the salt and spice level and let it sit for 1/2 - 1 hr before serving.