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 delightful and tangy pickle that hails from the beautiful state of Kerala, India. Unlike Vadakapuli Naranga Curry, which is a side dish typically served during Kerala Sadya, this achar is a unique and flavorful pickle that can elevate the taste of any meal. Made with the aromatic and sour vadakapuli naranga (wild lemon) and an array of spices, this pickle is a perfect balance of sourness, spiciness, and sweetness.

In this recipe, we will guide you through the step-by-step process of making Vadakapuli Naranga Achar, complete with detailed photos and videos to ensure you achieve the perfect pickle that Kerala cuisine is renowned for. Whether you're a pickle enthusiast or simply looking to explore the diverse and delectable flavors of Indian cuisine, this Vadakapuli Naranga Achar is a must-try addition to your culinary repertoire. So, gather your ingredients and let's embark on a flavorful journey to savor the taste of Kerala!

About Vadaka Puli Naranga Achar (Wild Lime Pickle)

Vadaka Puli Naranga Achar, or Wild Lime Pickle, is a renowned and cherished culinary creation from the vibrant state of Kerala, India. This delightful pickle is a testament to Kerala's culinary diversity and its love for bold, zesty flavors.

At the heart of this pickle lies the wild lime, known locally as Vadakapuli Naranga or Curry Naranga. These large, green, and tangy citrus fruits are a hallmark of Kerala's natural abundance. They impart a distinct, slightly bitter, and refreshingly sour flavor that characterizes the pickle.

Vadaka Puli Naranga Achar is crafted through a meticulous process that begins with washing and chopping the wild limes. These chopped limes are then sautéed with an array of spices and green chilies, creating a tantalizing blend of aromatic flavors. The pickle's signature taste is achieved through the harmonious marriage of these ingredients.

To preserve the pickle's freshness and flavors, Vadaka Puli Naranga Achar incorporates essential preservatives such as salt, vinegar, and oil. These components not only enhance the taste but also extend the pickle's shelf life.

Vadaka Puli Naranga Achar is best savored as a delightful accompaniment to various traditional Kerala dishes. Its bold and robust flavors make it a versatile addition to meals, pairing beautifully with rice, roti, dosa, and more.

This pickle, with its unique blend of sourness, spiciness, and aromatic spices, is a true reflection of Kerala's culinary excellence. Its taste, deeply rooted in the region's culture and natural abundance, invites anyone who appreciates bold and flavorful cuisine to savor the essence of Kerala.

Difference between Vadakapuli Naranga Achar and Vadakapuli Naranga Curry

Both Vadakapuli Naranga Curry and Vadakapuli Naranga Achar are delicious Kerala dishes, sharing similar ingredients and cooking methods. However, they have notable differences in terms of taste, purpose, and shelf life:

1. Taste and Purpose:

• Vadakapuli Naranga Curry: This dish is primarily intended to provide a bitter taste and a soothing effect after a heavy Kerala meal, often served as part of the Kerala Sadya (feast). It balances the palate with its bitterness and aids in digestion. It has a distinct bitter-sour flavor profile, achieved by using vadakapuli naranga (wild lime) and a considerable amount of sweeteners and water to balance its taste.

• Vadakapuli Naranga Achar (Pickle): In contrast, this traditional Kerala pickle is made primarily for preservation and long-term enjoyment. It offers a sour and spicy flavor, with a hint of sweetness if desired. It uses oil, salt, and vinegar as preservatives and can be stored at room temperature for up to two weeks without significant changes in taste. For longer preservation, additional salt, oil, and vinegar are used, or it can be refrigerated for several months.

2. Shelf Life:

• Vadakapuli Naranga Curry: This curry has a very short shelf life, typically lasting two to three days when stored at room temperature. Its taste and texture can change over time, especially if not stored under ideal conditions.

• Vadakapuli Naranga Achar (Pickle): The pickle has a longer shelf life compared to the curry. It can be stored at room temperature for a couple of weeks without significant alterations in taste or flavor. Refrigeration further extends its freshness, allowing it to last for several months.

Note: The preference for using extra oil and salt, as well as the choice of storage method, can vary among individuals. Some prefer lower oil and salt content in their pickles, while others may prioritize long-term preservation through refrigeration. Both dishes offer unique culinary experiences that reflect the diverse flavors of Kerala cuisine.

Tips and Tricks for Making Vadakapuli Naranga Achar

1. Choose Fresh and Ripe Wild Limes: Select fresh and ripe wild limes for pickling. Avoid using raw ones, as they tend to be more bitter. Using raw limes may require additional sugar or jaggery to balance the taste, but this can reduce the pickle's shelf life.

2. Thoroughly Wash the Limes: Before using wild limes, wash them thoroughly to remove any dust and pesticides. After washing, pat them dry with a clean cotton cloth. Removing moisture is crucial to prevent microbial growth and spoilage.

3. Adjust Seasonings to Taste: The quantities of sugar, vinegar, and salt mentioned in the recipe can vary based on the taste of the limes you use. Taste the pickle immediately after preparation and adjust the salt or sugar as necessary to achieve your desired flavor profile.

4. Use Clean and Dry Containers: Store the pickle in clean and dry glass or ceramic airtight bottles. Prior to use, sun dry the bottles to ensure they are moisture-free.

5. Add a Greased Cotton Cloth Barrier: Place a greased cotton cloth on top of the pickle before sealing the bottle with a lid. This cloth acts as a barrier and prevents direct contact between the pickles and microbes. It helps maintain the pickle's quality and freshness.

5. Choose Gingelly Oil for Authentic Flavor: While coconut oil or sunflower oil can be used, gingelly oil is a preferred choice for Kerala pickles. It not only enhances the taste but also contributes to a longer shelf life. If possible, opt for gingelly oil for an authentic and flavorful pickle.

6. Refrigeration for Extended Freshness: To extend the pickle's shelf life even further, consider storing it in the refrigerator. Properly sealed and refrigerated, Vadakapuli Naranga Achar can remain fresh and delicious for several months.

7. Use a Dry and Clean Spoon: When serving or handling the pickle, always use a clean and dry spoon or utensil. Moisture can introduce contaminants and reduce the pickle's shelf life.

8. Monitor for Spoilage: Regularly check the pickle for any signs of spoilage, such as mold growth, off odors, or unusual discoloration. If you notice any of these, remove the affected portion and ensure the remaining pickle is uncontaminated.

9. Keep Away from Direct Sunlight: While sun drying the bottles before use is recommended, avoid storing the pickle in direct sunlight. Sunlight exposure can alter the color and flavor of the pickle.

10. Avoid Cross-Contamination: When handling the pickle, ensure that your hands and utensils are clean and free from any residual food particles or contaminants to prevent cross-contamination.

11. Experiment with Spice Levels: Adjust the level of spiciness to your preference by varying the quantity of green chilies. If you enjoy a milder pickle, reduce the number of chilies, and if you prefer it spicier, add more.

12. Maintain Hygiene: Maintain good hygiene throughout the pickle-making process. Wash hands, utensils, and surfaces thoroughly to prevent contamination.

13. Allow for Maturation: The flavors of Vadakapuli Naranga Achar tend to develop and mature over time. If possible, allow the pickle to rest for a few days to a week before consuming for the best flavor.

14. Label Containers Clearly: Properly label your pickle containers with the date of preparation. This helps you keep track of its freshness and ensures you use the oldest pickle first.

15. Experiment and Customize: Feel free to experiment with additional spices or flavorings to customize the pickle to your taste. Some people add ingredients like mustard seeds, garlic, or curry leaves for extra flavor complexity.

By following these tips and tricks, you can create a flavorful, well-preserved Vadakapuli Naranga Achar that captures the essence of Kerala's culinary traditions.

Vadakapuli Naranga Achar

Delicious Kerala pickle with wild limes.

Prep Time: 30 minutes | Cook Time: 12 minutes | Total Time: 42 minutes

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Ingredients:

• 1 medium-sized Vadakapuli 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 tablespoons Kashmiri chili powder
• 1 teaspoon hot chili powder (optional)
• 1/2 teaspoon fenugreek powder
• 1/4 teaspoon asafoetida
• 1 teaspoon sugar
• 1 or 2 tablespoons vinegar
• 1/4 cup gingelly oil
• Salt to taste

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Instructions:

1. Wash the Vadakapuli Naranga thoroughly to remove dirt and debris.
2. Pat dry with a clean cloth and then chop into small pieces. Discard the seeds before chopping.
3. Transfer the chopped lime into a clean and dry bowl and add salt to taste. Let it rest for thirty minutes.
4. Heat gingelly oil in a wok. Add mustard seeds and shredded curry leaves. Put finely chopped green chilies and garlic cloves. Sauté until aromatic.
5. Reduce the flame and add Kashmiri red chili powder, hot chili powder (if using), fenugreek powder, asafoetida, and turmeric powder. Sauté until spices lose their raw smell.
6. Pour one or two tablespoons of vinegar and mix well. Add the chopped lime and sugar (or jaggery syrup if preferred). Mix thoroughly.
7. Perform a taste test and adjust salt and spices to your liking.
8. Cook the pickle over medium or low flame for four to five minutes or until juices release from the lime and oil separates.
9. Allow the pickle to cool to room temperature, then store it in clean and dry airtight glass or ceramic containers. Enjoy!

Note: Experiment with spice levels, and remember that the pickle's flavors tend to develop over time. Adjust seasonings if necessary.

How To Make Vadakapuli Naranga Achar - Video

Step-by-Step Instructions for Vadakapuli Naranga Achar

Step 1: Wash the Vadakapuli Naranga Thoroughly

Begin by taking your fresh vadakapuli naranga (wild lemons) and rinse them thoroughly under cold running water. Gently rub the surface of each lemon to remove any dirt, debris, or impurities that may be present. Ensure that the lemons are clean and free from any contaminants.

This crucial step not only cleans the vadakapuli naranga but also prepares them for the pickle-making process. Clean, fresh lemons will contribute to the delicious and authentic flavors of your Vadakapuli Naranga Achar. Once they are clean, you're ready to move on to the next step in creating this flavorful Kerala pickle.

Step 2: Pat Dry and Chop into Small Pieces

After thoroughly washing the Vadakapuli Naranga, it's essential to ensure they are completely dry before proceeding. Use a clean cloth or paper towels to gently pat them dry. This step is crucial because excess moisture can affect the pickle's texture and shelf life.

Once the lemons are dry, carefully chop them into small, uniform pieces. Be sure to discard any seeds that may be present. The size of the pieces can vary according to your preference, but typically, small bite-sized chunks work well for Vadakapuli Naranga Achar.

By removing excess moisture and chopping the lemons into smaller pieces, you're preparing them for the next stage of the pickle-making process, where they will absorb the flavorful spices and seasonings, creating a mouthwatering Kerala pickle.

Step 3: Season the Chopped Vadakapuli Naranga with Salt

1. Transfer the uniformly chopped Vadakapuli Naranga pieces into a clean and dry bowl.
2. Add salt to taste to the bowl containing the chopped Vadakapuli Naranga. The amount of salt may vary depending on your preference and the size of the batch. Start with a moderate amount, and you can always adjust it later. Remember that the salt plays a crucial role in preserving and flavoring the pickle.
3. Carefully mix the salt into the chopped naranga pieces, ensuring it is evenly distributed.
4. It's time to taste the Vadakapuli Naranga to determine if you need to add more salt. Keep in mind that the salt will also help extract some of the moisture from the lemon pieces.
5. After seasoning, allow the Vadakapuli Naranga to rest for approximately thirty minutes. This resting period allows the salt to penetrate the lemon pieces, infusing them with flavor and aiding in the preservation process.

This step is essential for achieving the perfect balance of flavors in your Vadakapuli Naranga Achar, so be mindful of the salt and taste as necessary.

Step 4: Tempering Mustard Seeds in Hot Gingelly Oil

1. Take a wok or a heavy-bottomed pan and heat it with gingelly oil over medium heat.
2. Once the oil is hot and shimmering, carefully add the mustard seeds to the oil.
3. Be prepared for an immediate sizzle and crackling sound, especially when the oil is at the perfect temperature. The mustard seeds will start to pop and crackle in the hot oil, releasing their aromatic flavor.

Tempering the mustard seeds in hot oil is a crucial step in many Indian pickle recipes, including Vadakapuli Naranga Achar. This process helps unlock the mustard seeds' unique flavor and aroma, which will infuse the pickle with its distinctive taste. Ensure that you're using caution when adding the mustard seeds to the hot oil to avoid splattering.

Step 5: Add Shredded Curry Leaves After Mustard Seeds Stop Crackling

1. Once the mustard seeds have finished crackling and the sizzling sound subsides, it's time to add the shredded curry leaves to the hot oil.
2. Carefully place the curry leaves into the wok. Be cautious, as they may cause some splattering when they come into contact with the hot oil.
3. Stir the curry leaves gently in the hot oil, allowing them to become crispy and release their delightful aroma. This process should only take a minute or two.

Adding curry leaves at this stage imparts a wonderful flavor to the tempering and, subsequently, to your Vadakapuli Naranga Achar. The combination of crackled mustard seeds and crispy curry leaves creates a fragrant and savory base for your pickle.

Step 6: Sauté Finely Chopped Green Chilies and Garlic Cloves

1. In the same wok, where the mustard seeds and curry leaves are already aromatic, add finely chopped green chilies and garlic cloves.
2. Sauté the green chilies and garlic in the fragrant tempering mixture. Stirring continuously, cook until the spices become aromatic, and the garlic cloves start to take on a light yellow or pink shade. This should take a few minutes.
3. The heat will infuse the green chilies and garlic with their pungent flavors, enhancing the overall taste of the Vadakapuli Naranga Achar.

This step adds a delightful spiciness and a subtle garlic flavor to the pickle, making it even more irresistible. Be attentive while sautéing to prevent burning, and ensure the garlic achieves the desired color without overcooking.

Step 7: Add Spice Powders to the Tempering

1. Reduce the flame to low to prevent the spices from burning, and quickly add the following spice powders to the tempering:

• Kashmiri red chili powder
• Hot chili powder
• Fenugreek powder
• Asafoetida (hing)
• Turmeric powder

2. Immediately stir and mix the spice powders into the tempering. This will create a vibrant and aromatic spice blend that forms the heart of the Vadakapuli Naranga Achar.

3. Continue to sauté the spice mixture on low heat, stirring continuously. Sauté until the spices release their flavors and the raw smell disappears. This may take a few minutes, and the mixture should turn into a fragrant and slightly thick paste.

Adding the spice powders at this stage is crucial for infusing the pickle with its characteristic spicy and flavorful profile. The combination of these spices will provide the perfect balance of heat, earthiness, and complexity to your Vadakapuli Naranga Achar.

Step 8: Sauté Until Spices Lose Their Raw Smell

1. Continue to sauté the spice mixture over low heat, stirring continuously. The goal is to cook the spices until they lose their raw smell and the oil becomes infused with their rich flavors.
2. Be cautious as the oil will be hot. Take care to ensure that the spice powders do not burn. Keep the heat low and maintain a watchful eye during this process.
3. Sautéing the spices well is essential for developing the depth and complexity of flavor in Vadakapuli Naranga Achar. It's important to cook them until they are fully aromatic and blend seamlessly with the tempering mixture.

By following this step carefully, you'll achieve a well-balanced and aromatic pickle that captures the essence of Kerala cuisine.

Step 9: Add Vinegar and Mix

1. To enhance the flavors and tanginess of Vadakapuli Naranga Achar, pour one or two tablespoons of vinegar into the spice mixture.
2. Carefully mix the vinegar into the spice mixture, ensuring it's evenly distributed. This addition of vinegar not only adds a delightful tang but also acts as a preservative for the pickle.
3. Continue to mix well until the vinegar is thoroughly incorporated into the pickle mixture.

Adding vinegar is a crucial step that contributes to the pickle's shelf life and gives it a unique and zesty flavor. Ensure that the vinegar is well-mixed to evenly distribute its tangy goodness throughout the pickle.

Step 10: Combine Chopped Vadakapuli Naranga and Sweetener (Optional)

1. Add the previously chopped Vadakapuli Naranga (wild lemon) pieces to the spice mixture in the wok.
2. Gently mix the lemon pieces into the spicy and aromatic mixture until they are well-coated with the spices.
3. Now, you have the option to balance the flavors by adding one teaspoon of sugar or one teaspoon of jaggery syrup. This step is entirely optional and depends on your taste preference. If you prefer a bitter pickle, you can skip the sweetener altogether.
4. Stir well to incorporate the sweetener (if used) evenly into the pickle mixture. The sugar or jaggery syrup will provide a pleasant contrast to the spice and sourness of the pickle.

Balancing the flavors with a touch of sweetness is a personal choice. If you're looking for a well-rounded taste, the addition of sugar or jaggery syrup can elevate the overall flavor profile of your Vadakapuli Naranga Achar. However, feel free to omit this step if you prefer a more traditional, bitter pickle.

Step 11: Perform a Taste Test and Adjust Seasonings

1. Before finalizing the pickle, it's crucial to conduct a taste test to ensure it meets your flavor preferences.
2. Taste a small portion of the Vadakapuli Naranga Achar and assess its overall taste. Pay attention to the balance of saltiness, spiciness, and any sweetness you added.
3. As mentioned, it's recommended to have the salt level slightly higher than necessary because the lime will release its acids as it rests. This natural process will make the pickle more sour within a week.
4. To balance the anticipated increase in sourness, consider adding a bit more salt at this stage. Be mindful not to overdo it, but adjust the salt to your liking.
5. Additionally, if you find the spice level too mild, you can add more chili powder or other spices to suit your taste.

Remember that pickle flavors tend to develop over time, so adjusting the seasonings now will help ensure the perfect balance of flavors as the Vadakapuli Naranga Achar matures.

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Step 12: Cook the Pickle Until Juices Release and Oil Separates

1. After adjusting the seasonings, mix the Vadakapuli Naranga Achar thoroughly to ensure the spices, salt, and sweetener (if used) are evenly distributed.
2. Continue to cook the pickle over medium or low flame for approximately four to five minutes. Keep a close eye on it during this time.
3. As the pickle cooks, you will notice that the lime pieces release their juices and become slightly softer. The oil will also start to separate from the spice mixture. This is a sign that the pickle is reaching its desired consistency.
4. The goal is to cook the pickle until it reaches a stage where the lime pieces are well-coated with the spices, and the oil separates, creating a glossy appearance. This ensures that the pickle is well-preserved and packed with flavor.

Cooking the pickle to this stage is crucial for achieving the desired texture and taste. Be patient and attentive during this step, as it contributes significantly to the pickle's final quality.

Step 13: Allow the Pickle to Cool and Store

1. Once the Vadakapuli Naranga Achar has finished cooking and reached room temperature, it's time to store it for future enjoyment.
2. Find clean and dry airtight glass or ceramic containers that are suitable for pickle storage.
   

Storage of Vadakapuli Naranga Achar:

Proper storage is essential to maintain the quality, flavor, and shelf life of your Vadakapuli Naranga Achar. Here are some important steps to follow for storing this Kerala pickle:

• Cool to Room Temperature: Allow the freshly prepared Vadakapuli Naranga Achar to cool to room temperature before attempting to store it. Hot pickle can create condensation inside the container, which can lead to spoilage.

• Choose the Right Containers: Opt for clean, dry, and airtight glass or ceramic containers with a secure lid. These materials are ideal for pickle storage as they do not react with the acidic nature of the pickle.

• Ensure Dryness: Make sure the containers are thoroughly dry before filling them with pickle. Even a small amount of moisture can lead to spoilage, so take extra care in this regard.

• Seal Tightly: When filling the containers with Vadakapuli Naranga Achar, ensure that they are sealed tightly to prevent air from entering. An airtight seal helps preserve the pickle and prevents it from drying out.

• Label and Date: Label the containers with the date of preparation. This will help you keep track of the pickle's freshness and maturity.

• Store in a Cool, Dry Place: Find a cool, dry, and dark spot for pickle storage. Avoid direct sunlight, as it can affect the pickle's color and flavor. A pantry or cupboard is often an ideal location.

• Turn the Container Occasionally: It's a good practice to turn the pickle container gently every few days. This helps distribute the flavors evenly and ensures the pickle matures consistently.

• Use Dry Utensils: Always use dry utensils and hands when handling the pickle. Any introduction of moisture can lead to spoilage.

• Check for Spoilage: Occasionally check the pickle for any signs of spoilage, such as mold growth or an off odor. If you notice any, discard the affected portion and ensure the remaining pickle is not contaminated.

• Enjoy Over Time: Vadakapuli Naranga Achar tends to mature and develop deeper flavors over time. As you enjoy it, you may notice the flavors becoming more pronounced and complex. This is a delightful aspect of homemade pickles.

By following these storage guidelines, you can extend the shelf life of your Vadakapuli Naranga Achar and continue to relish its unique Kerala flavors for an extended period.

FAQs - Your Guide to Vadakapuli Naranga Achar (Wild Lime Pickle)

1. What are Vadakapuli Naranga and where can I find them?

Vadakapuli Naranga, also known as wild limes, are small citrus fruits native to Kerala, India. They have a tangy and slightly bitter flavor. You can typically find them in local markets or areas where Kerala cuisine ingredients are available. In regions outside Kerala, they may be less common, but specialty grocery stores or online retailers might carry them.

2. How do I choose the right wild limes for the pickle?

Opt for fresh and ripe wild limes with a vibrant green color. Avoid using raw limes, as they tend to be more bitter. Ripe limes will provide a better balance of flavors in the pickle.

3. Can I adjust the spice level in Vadakapuli Naranga Achar?

Yes, you can customize the spice level by varying the quantity of green chilies used. If you prefer a milder pickle, reduce the number of chilies. For a spicier pickle, add more chilies to suit your taste.

4. What is the shelf life of Vadakapuli Naranga Achar?

When stored in clean, dry, and airtight containers at room temperature, Vadakapuli Naranga Achar can typically last for up to two weeks without significant flavor changes. Refrigeration can further extend its freshness, allowing it to last for several months.

5. Can I use different types of oil for making this pickle?

While gingelly oil (sesame oil) is a preferred choice for authentic flavor, you can use other edible oils like coconut oil or sunflower oil if you prefer. However, keep in mind that the choice of oil can affect the pickle's taste and shelf life.

6. Is Vadakapuli Naranga Achar spicy?

Yes, Vadakapuli Naranga Achar has a spicy kick, which comes from the green chilies and spice powders used in the recipe. The level of spiciness can be adjusted to your liking by varying the quantity of chilies.

7. Can I use this pickle as a side dish with various meals?

Absolutely! Vadakapuli Naranga Achar is a versatile condiment and pairs well with a variety of dishes, including rice, roti, dosa, idli, and traditional Kerala meals. Its tangy, spicy, and slightly sweet flavors make it a delightful accompaniment.

In conclusion, Vadakapuli Naranga Achar, or Pickled Wild Lime, is a delightful testament to Kerala's rich culinary heritage. With its bold and tangy flavors, this pickle captures the essence of Kerala cuisine. Whether enjoyed as a condiment or a side dish, it adds a burst of unique taste to every meal. With the right ingredients, proper preparation, and attention to detail, you can create a jar of this flavorful delight that will keep you coming back for more. So, embark on this culinary journey, savor the boldness of Kerala's wild limes, and relish the tradition of Vadakapuli Naranga Achar.