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Vadukapuli Naranga Uruga or BItter Lemon Picklei

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.
Prep Time 20 mins
Cook Time 5 mins
Total Time 55 mins
Course condiments
Cuisine Indian
Servings 1 small jar


  • 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.