Naranga Curry/ Lemon Pickle / Nimboo ka Achaar

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'.

Key Lime Pickle

Things you will need:


Key Limes- 10;
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 
Gingelly Oil- 2 tbsp; preferably 
Coconut Oil- 2 tsp for flavor
Vinegar- 2 tsp 
Salt to taste 
Water-2 cups


Preparation Method:

In a pan, pour 2 cups of water and a tsp of salt. Bring this to a boil. 

Add the key limes to it and keep the heat on high. 
Keep the pan covered.
When the key limes change its color, reduce the heat and let it cook. 
After 5 mins, drain the water and set it aside to cool. 
Chop the lime into halves or quarters as desired and set aside.

Heat oil in another 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 key lime pieces,coconut oil,salt and vinegar and mix well.  
Later store in an airtight container. 


Key Lime Pickle is now ready to be served with warm rice and curry like Sambhar or with plain and simple 'Curd Rice'. 

Mango Achar/ Mango Pickle/Manga Curry

Manga Curry is a delicious accompaniment to a Kerala Sadya. Here's how make it at home...

Things you will need:

Raw Mango- 1;finely diced
Green Chillies- 2 or 3 ; finely chopped
Curry Leaves- few
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
Water-1/4 cup
Salt to taste





Preparation Method:

Heat oil in a pan and add mustard seeds.
Once mustard seeds crack, add dry red chillies,fenugreek powder,asafoetida powder and stir well.
Then add green chillies,red chilli powder, curry leaves and saute till the raw smell is gone.
Now add diced raw mango and stir well.
Add water and salt let it simmer for a couple of minutes.

Manga Curry is now ready to be served with steamed rice and curry like Sambhar or with plain and simple 'Curd Rice'.

Puli Inji- Ginger Tamarind Sauce (Condiment)

It is a combination of sweet and sour together at its best.This sauce can be made ahead of time and stored in a refrigerator. Its typically served with Kerala Sadya (Thali in hindi) items.It can be used as a tasty condiment for a variety of dishes.

Things you will need:

Ginger- 200 gms;peeled and grated
Tamarind paste- 5 tbsp
Jaggery- 1 cup
Curry Leaves
Red Whole Chillies-4 or 5
Mustard Seeds- 1 tsp
Oil- 2tbsp; preferably coconut oil
Turmeric powder- 1 tsp
Red Chilli Powder- 1 tsp
Green Chillies- 3 or 4 ; finely chopped
Asafoetida powder- 1/2 tsp
Fenugreek powder- 1/2 tsp
water-1/2 cup
Salt to taste

Preparation Method:

Heat oil in a pan.
Add mustard seeds, red whole chillies,green chillies, curry leaves,asafoetida,fenugreek powder and wait till the mustard seeds splutter.
Then add ginger and fry well by stirring continuously until they turn red in color.
Add tamarind, salt, water and bring to a boil.
Now add jaggery and simmer for a few minutes.The sauce will start to thicken.
Reduce the heat and stir until the sauce has reached desired consistency.
Turn off the flame and set it aside to cool.

Delicious Ginger Tamarind Sauce(condiment) is now ready.