Lemon Curry or Vadukapuli Pickle

admin, April 3, 2015

Serving Size of Vadukapuli Pickle: 1 jar

Ingredients for Vadukapuli Pickle:

  1. Karinaranga / vadukapuli  – 1 small, cubed (Though vadukapuli is
  2. usually used to make this pickle, you may replace it with regular
  3. lemon/ naranga)
  4. Green chilies – 4 – 5 , sliced to rounds
  5. Garlic – 10 – 15, small cloves
  6. Curry leaves – 2 sprigs
  7. Chilly powder – 4 – 5 tsp
  8. Fenugreek powder – 1/4 tsp
  9. Hing / asafoetida – 1/4 tsp
  10. Mustard seeds – 1/2 tsp
  11. Salt – To taste
  12. Gingelly oil (nallenna) – 1.5 – 2 tbsp

 

Directions to make Vadukapuli Pickle:

Heat gingelly oil in a pan and splutter mustard seeds. Add the garlic cloves and saute until they turn light brown. Now add the cubed lemon pieces, green chilies and curry leaves. Give it a stir and add around 1 cup water. Bring it to a boil and add the chilly powder, fenugreek powder, salt and hing. Stir well and cook for a few more minutes. Switch off when the gravy thickens. Cool down and store in a clean, dry bottle. You can use it right away but remember to use a dry spoon while serving. It will keep for 2 – 3 weeks in a refrigerator.

 

Tips:

  1. This pickle tastes best when fresh and will not keep for more than 2 – 3 weeks in a refrigerator.
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