Things you will need:
- Lemon- 1; chopped into bite sized pieces; seeds removed
- Green Chillies- 2 or 3 ; finely chopped
- Curry Leaves
- few
- Fenugreek seeds
- 1 tsp
- Fenugreek powder
- 1 tsp
- Asafoetida powder
- 1 tsp
- Red Chilli Powder
- 3 tbsp (you may reduce this per your taste and tolerance)
- Dry Red Chillies- 2 or 3
- Mustard seeds
- 1 tsp
- Oil
- 2 tbsp; preferably Coconut Oil
- Vinegar
- 2 tsp
- Salt
to taste
Preparation Method:
- Heat oil in a pan and add mustard seeds.
- Once mustard seeds crack, add dry red chillies,fenugreek powder,fenugreek seeds,asafoetida powder and stir well.
- Then add green chillies,curry leaves and saute till the raw smell is gone.
- Now add red chilli powder and stir well.
- Remove from flame and set aside to cool.
- After around an hour or so , when the above mixture has cooled down, add the lemon pieces,salt and vinegar and mix well.
- Later store in an airtight container.
- Naranga Curry is now ready to be served with warm rice and curry like Sambhar or with plain and simple 'Curd Rice'.
