Ke Vadakapuli Naranga achar | Kerala Curry Naranga Achar Recipe | Kerala Style Wild Lime Pickle Recipe F

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Vadakapuli Naranga achar | Kerala Curry Naranga Achar Recipe | Kerala Style Wild Lime Pickle Recipe





 Vadakapuli Naranga Achar Recipe with detailed photos and videos.

Vadakapuli naranga achar is a Kerala style pickle recipe. I have shared vadakapuli naranga curry recipe a few days before. Vadakapuli naranga achar and vadakapuli naranga curry are two different dishes. Vadakapuli naranga curry is served as a side dish for Kerala sadya, but the vadakapuli naranga achar is a pickle recipe. Let's learn today the preparation of the vadakapuli naranga achar 




    Vadaka puli Naranga achar- About

    Vadaka puli Naranga achar or wild lime pickle is a famous Kerala pickle recipe where the wild lime is chopped and sautéed in chilies and other spices. Salt, vinegar and oil are used as preservatives. If you like to know more about the vadakapuli naranga, please visit my post on sadya naranga curry.





    Difference between vadakapuli naraga achar and vadakapuli naranga curry

    Both vadakapuli naranga curry and naranga achar uses similar ingredients and follows the same cooking method. Let's discuss the differences before proceeding to the recipe.



    Vadakapuli Naranga curry is a popular and an inevitable item of Kerala Sadya. It is used to give bitter taste and soothing effect after consuming a heavy meal. Vadakapuli Naranga curry is an instant dish which is normally made in the previous night of Kerala sadya and served in the very next day. It has a very short shelf life of two to three days. In other words, it's taste will change with time, especially when the curry is stored at room temperature. A considerable amount of sweeteners and water is used for balancing its taste and texture. 


    Vadakapuli Naranga Pickle on the other hand is an example of the traditional Kerala lemon pickle. Just like any other pickle recipe, this pickle is also made as a preservation method. Oil, salt and vinegar are used as the preservatives. Storing at room temperature for up to two weeks does not bring any major changes in taste or flavor. If you want to store the pickle for a longer period, either use extra salt, oil and vinegar or refrigerate it. Under refrigeration, its freshness will last for several months. 


     Note: I personally don't like to use too much oil and salt in my dishes even if it is a pickle. Also, I always love fresh food, so these pickles also I prepare in small batches and prefer refrigeration for storing. 

    Vadakapuli Naranga Achar - Tips and Tricks

    1. Use fresh and ripe wild limes for pickling. The raw ones will be bitterer. To balance the taste, more sugar / jaggery will be necessary. Using extra sweeteners in the pickle will reduce its shelf life period. 
    2. Wash the lime thoroughly before use. Then pat dry with a clean cotton cloth. This step is very important to remove dust and pesticides. Remember, moisture content will provide a suitable atmosphere for microbial growth.
    3. The amount of sugar, vinegar and salt mentioned here is entirely depends on the taste of lime I used for this recipe. Do taste the pickle immediately after preparation and add salt or sugar if necessary.
    4. The pickles should be stored in clean and dry glass or ceramic airtight bottles. Sun drying the bottles before use is mandatory. Put one greased cotton cloth above the pickle before putting the lid. This oily cloth will act as a barrier and will prevent direct contact of pickles with the microbes.
    5. For Kerala pickles, the best option will be always the gingelly oil. I am not telling that the pickle should not do with coconut oil or sunflower oil. People make pickles in both these oils. But for better taste and longer shelf life, use of gingelly oil is necessary.



    Vadakapuli Naranga Achar | Kerala Wild Lime Pickle | How To Make Curry Naranga Achar Easily





    Pickled wild lime

    Preparation time: 30 minutes | Cooking time: 12 minutes | Total time:42 minutes



    Ingredients


    • 1 medium sized vadadakapuli naranga / curry naranga / wild lime (300 gm)
    • 1 small bulb of garlic, peeled and halved
    • 3 to 4 green chilies, chopped
    • 1/2 teaspoon turmeric powder
    • 2 tbsp Kashmiri chili powder
    • 1 tsp hot chili powder (optional)
    • 1/2 tsp fenugreek powder
    • 1/4 tsp asafoetida
    • 1 tsp sugar
    • 1 or 2 tbsp vinegar
    • 1/4 cup gingelly oil 
    • Salt to taste

    How To Make Vadakapuli Naranga Achar - Video




    Preparation of Vadakapuli Naranga Achar With step by Step Photos


    1. Wash the vadakapuli naranga thoroughly to remove dirt and debris. 

    2. Pat dry with a clean cloth and then chop into small pieces. Do remember to discard the seeds before chopping.

    3. Transfer the chopped lime into a clean and dry bowl and put salt to taste. Do check the taste of naranga and use salt as necessary. Let it rest for thirty minutes.

    4. Heat gingelly oil in a wok. When the oil turns hot, Add mustard seeds. The mustard seeds will start to crackle immediately, especially when the oil is perfectly hot. 

    5. As soon as the crackling stops, put the shredded curry leaves.

    6. Further add finely chopped green chilies and garlic cloves. Sauté till the spices turns aromatic and the garlic gets a light yellow or pink shade.

    7. Reduce the flame and put the spice powders such as Kashmiri red chili powder, hot chili powder, fenugreek powder, asafoetida and turmeric powder. 

    8. Sauté well till the spices lose its raw smell. The oil will be hot, be careful, the spice powders should not burn.

    9. Pour one or two tablespoons of vinegar and mix well.

    10. Add the chopped lime and mix well. Also put one teaspoon of sugar or one teaspoon jaggery syrup. These ingredients will balance its taste. If you are looking for a bitter pickle, avoid sweeteners. 

    11. Do a taste test, adjust salt and spices to your taste. The salt level should be a little bit higher than necessary as the lime will release its acids as it rest. This will make the pickle more sour within one week. In order to balance this sour taste, use a little bit more salt for this pickle.
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    12. Mix well and cook the pickle over medium or low flame for four to five minutes or till the juices start to release from the lime or till the oil start to separate. 

    13. Wait till the pickle come to room temperature, then store in an neat and dry airtight glass or ceramic containers. Enjoy.



    Happy cooking
    Anju    

     

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