Wild lemon/ vadukapuli Naranga is usually pickled during onam season and a must have in sadya’s Kerala feast served on the left corner of the banana leaf. The sour level of this lemon is very high compared to ordinary lemon. There are different recipes of making wild lemon pickle/ vadukapuli naranga achar and here is recipe, which my Amma used to make the mouth watering tangy traditional authentic achar/pickle. It is very easy to make, a simple, spicy and tangy pickle. The detailed recipe with step by step cooking pictures follows. Do try this pickle recipe for this onam and do post your valuable comments below.

Vadukapuli naranga/ wild lemon, which is bigger in size and is more juicy and sour compared to small yellow limes. This pickle is also called as naranga curry in some parts of Kerala. It gives the Kerala Sadya the authentic taste. Vadukapuli naranga is very good for health and cleanses the stomach. Vadukapuli is usually used for making pickle and pachadis. The ingredients used in preparing the pickle make it spicy and tangy reducing the bitter taste and giving a zest to it. It is usually pickles with just salt, green chilies, ginger with other usual ingredients like red chili powder, fenugreek powder, hing powder and mustard seeds.  It is a healthy and tasty dish having lots of medicinal values and is good for digestion, hence is served during marriages and feast. The tender leaves of the plant are often used to make chutney’s.

Tips- This pickle tastes best when fresh and will not keep for more than 2 weeks in a refrigerator. Add or reduce the chilly powder to the pickle. It won’t be spicy since the sourness of the lemon will compensate its heat. Always store the pickles in air tight and dry glass jar or ceramic jar. The naranga curry should be salty when it is prepared. The salt gets absorbed by the pieces as the time passes. It tastes just perfect when the pickle is prepared the next day.

How to Make Naranga Curry- Vadukapuli Naranga Achar- Wild Lemon Pickle- Onam Sadya Pickle

Wash and dry the vadukapuli naranga. Peel it and set aside.

Cut vadukapuli into small pieces and deseed it.

Heat gingelly oil in a clay pot, add mustard seeds and fenugreek seeds. Allow it to splutter.

Add dry red chilies and saute well for a couple of seconds.

Add ginger, green chilies and curry leaves. Saute until raw smell goes on.

Add lemon pieces and salt combine well. Saute well till lemon pieces become soft.

Add red chilly and kashmiri chilly powder. Saute till raw smell goes and oil separated.

Add fenugreek powder and hing powder mix well.

Add tamarind juice and combine well. Allow it to boil in low flame for couple of minutes.

Add jaggery piece and combine well. Adjust salt and serve along with onam sadya. Store in a dry and air tight glass or ceramic container.

Enjoy!! Happy cooking and stay healthy. Wish you all a very happy and prosperous onam.