Vadukapuli Naranga Urugai or Giant Bitter Lemon Pickle
A simple South Indian Style spicy pickle made with Vadukapuli Naranga or the Giant Bitter Lemon which is indigenous to Kerala.
- 1 Vadukapuli Naranga or lemon
- 2 to 3 tsp red chilli powder adjust to taste
- 1 1/2 tsp salt adjust to taste
- 1/3 cup sesame seed oil
- 1 tsp mustard seeds
- 1 sprig curry leaves
- 1/4 tsp asafoetida powder
- 1/4 tsp fenugreek powder
- 1 tsp powdered jaggery
Chop up the Vadukapuli Naranga/ lemon into small pieces, about 1/2 inch. Add the chilli powder and salt and toss so the lemon pieces are well coated. Keep aside for about half an hour.
Heat the oil in a wok. Add the mustard seeds. When the mustard splutters, turn down the heat and add the curry leaves and asafoetida powder. Stir well and do not let the asafoetida powder burn.
Mix in the lemon pieces and the fenugreek powder. Stir and let it cook for about 2 to three minutes. Take the wok off the heat and stir in the jaggery powder, if using. Let it cool down completely. Transfer to a sterile glass jar. Stopper and refrigerate.