Naranga Curry/ Kerala Special Lemon Pickle

I am a big fan of pickles. Naranga curry is not a preserved pickle, but tastes awesomely similar to pickle, even though it does not add vinegar or gingelly oil for preservation. So I prefer to make this regularly to reduce preserved pickle usage. Once made, this can be served instantly or can be stored only 2-3 days outside or more than a month in fridge. But most of the time I end up eating both Naranga curry and normal pickle 🙂


  • Turmeric powder: 1 teaspoon
  • Tamarind : small ball (lime size)
  • Red Chili powder: 3 teaspoons
  • Salt : ½ teaspoon (to taste)
  • Water : 2 cups
  • Lime/Lemon – 2 (if use big lemon, 1 would be sufficient)
  • Green chillies – 2 no.
  • Garlic – 10-12 no.
  • Ginger – 1 small piece (garlic & ginger should be almost same quantity)
  • Jaggery: 1 small piece
  • Coconut oil 3 teaspoon
  • Mustard seeds: 1 teaspoon
  • Curry leaves : 10-15
  • Dried red chillies: 1-2
  • Asofoetida: 1/2 teaspoon (one small piece)
  • Fenugreek: ½ teaspoon

Cut green chillies and garlic in to small pieces in circular form. Try to cut ginger also almost the same size and shape. Lime should be sliced in to small cubes.

If you don’t have tamarind paste, soak the tamarind in 1 cup of water for around 5-10 minutes. Take out the tamarind water and pour in to a pan. Add turmeric powder, red chilli powder, salt and water and mix well. Keep this pan on heat/flame and let it boil for 5-7 minutes. Stir well.

Once the content of the mixture in step2 is getting thicker add chopped green chillies, garlic and ginger one at a time, leaving 2 minutes gap in between. Stir well and allow it boil for some more time (3-4minutes).Add Lemon pieces to the mixer and boil it for less than 30sec and take out from the flame/heat.

You should not overcook lime/lemon which will turn your Naranga curry bitter. Add small piece of jaggery to this.

Heat another small pan and add oil. Once oil is very hot, splutter mustard seeds and then add red chillies and curry leaves and pour this in to the mixture prepared in step3

Heat fenugreek seeds and Asafoetida ( if it is not a powder) and grind it in mixer grinder and make fine powder and spread it on top of the Naranga curry. Close the lid and serve after 30 minutes.

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I love cooking and trying out various recipes, and also to come up with ways to achieve good results in reasonable time and effort ? All of the recipes I post here were tried out by me at least 2-3 times (if not a few dozen times) before I was happy with a simple method which gives me good results. Hope you enjoy making these dishes. Would be thrilled if you let me know in the comments how your experiment went. If you have recipe requests for any Malabar dishes, please contact me and I’ll make every effort to get the recipe, try it out and post it here.

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