Naaranga Achar is a traditional Kerala Sadhya Recipe that is usually prepared during Onam, Vishu and important occasions. It is prepared using Vadukapuli Naranga / Wild Lemon which is sour and juicy.

Today I am posting Vadukapuli Naaranga Achar which is prepared without using oil. Let’s go thru the process of preparing Vadukapuli Naaranga Achar:

Ingredients:

Vadukapuli Naranga / Wild Lemon           1 medium-sized

Green chilies                                                      7

Curry leaves                                                       8 strands

Red chili powder                                              2 tsp

Methi seeds / fenugreek leaves                 1 tsp

Hing (block)/asafetida                                   ½ “

Procedure for preparing Vadukapuli Naranga Achar:

1. Wash and wipe dry Vadukapuli Naranga. Deseed the Naranga and cut into small pieces.
2. Chop the green chilies.
3. In a kadhai dry roast methi seeds and hing block on low flame till the methi seeds change its color too dark brown. Put off the flame.
4. When cool, grind it into a fine powder.
5. In a bowl add Vadukapuli pieces, green chilies, curry leaves, red chili powder, salt and ground powder (methi seeds and hing block) and mix well. Close with a lid and keep it aside for 5 – 6 hour or leave overnight and use next day.
6. By now the Naranga pieces will get set with the spices and flower.
7. Fill the pickle in a glass jar and keep refrigerated for a longer shelf life.

Do refer for more ACHAR recipes:

KADUMANGA ACHAR

INSTANT CUT MANGO PICKLE