Naranga Curry
- 30 min
- medium
- Serves 4
Naranga curry is a Kerala lemon pickle curry with tamarind, jaggery, chilli powder and garlic. Medium-spicy, serves 4, about 30 minutes plus cooling.
Good for: Onam
Ingredients
Tamarind15 grams
Water, For Boiling500 ml
Lemon5
Coconut Oil2 tbsp
Mustard Seeds1 tsp
Curry leaves4 grams
Ginger, Finely Chopped10 grams
Garlic, Finely Chopped18 grams
Green Chilli, Slit10 grams
Turmeric Powder1 grams
Red Chilli Powder6 grams
Fenugreek Seed powder½ tsp
Asafoetida¼ tsp
Salt1 tsp
Jaggery, Powdered20 grams
Contains: wheat.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 129kcal | 516kcal |
| Protein | 1.4g | 5.6g |
| Carbohydrate | 14g | 56g |
| Fat | 8.5g | 34g |
| Fibre | 2.1g | 8.4g |
| Sugar | 7.6g | 30g |
Cookd masalas for lemon
Method
Get ready: Rinse the lemons and curry leaves. Finely chop the ginger and garlic, and slit the green chillies. Soak the tamarind in 60 ml warm water for 10 minutes and squeeze out the juice.
Boil the lemons in 500 ml water on medium flame for 5 minutes. The skin should soften slightly, but the lemons should not split. Drain and cool them for 5 minutes until easy to handle.
Cut the cooled lemons into small pieces and remove the seeds. Keep the pieces and all the juice released while cutting.
Heat the coconut oil with the mustard seeds in a kadai on medium flame for 1 to 2 minutes until the seeds crackle. Add the curry leaves, ginger, garlic and green chillies. Fry for 2 to 3 minutes until the garlic is light golden and its raw smell goes.
Lower the flame and add the turmeric powder, red chilli powder, fenugreek powder, asafoetida and salt. Pour in the tamarind water at once and mix so the powders do not burn. Cook for 2 minutes until the oil starts to separate.
Add the lemon pieces, reserved lemon juice and jaggery. Mix and cook on low flame for 5 minutes until the lemon softens and the curry becomes thick. Taste and add more salt only if needed.
Switch off the flame and cool the naranga curry for 30 minutes until it reaches room temperature. Serve it or transfer it to a clean, dry glass jar. Refrigerate it and always use a dry spoon.
Before you start
- How long does Naranga Curry take?
- 30 minutes from start to finish. That is 10 minutes of preparation and 20 minutes of cooking.
- How many people does Naranga Curry serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Naranga Curry vegetarian?
- Yes. No meat, no fish and no egg.
- Is Naranga Curry spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Naranga Curry?
- 5 Lemon, 4 grams Curry leaves, 20 grams Jaggery, 15 grams Tamarind, 10 grams Ginger, 18 grams Garlic, and a few more listed on this page.
- Do I need a pressure cooker for Naranga Curry?
- No, it is cooked in an open pot.
- How many calories are in Naranga Curry?
- About 129 a serving. The full nutrition table is on this page, per serving and for the whole batch.
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