Naranga Curry / Wild Lemon Curry / Vadukapuli Naranga Achar

 

 

Ingredients

1. Karinaranga / vadukapuli  - 1 small, cubed
2. Green chillies - 4 - 5 , sliced to rounds
3. Garlic - 10 - 15, small cloves
4. Curry leaves - 2 sprigs
5. Chilly powder - 4 - 5 tsp
6. Fenugreek powder - 1/4 tsp
7. Hing / asafoetida - 1/4 tsp
8. Mustard seeds - 1/2 tsp
9. Salt - To taste
10. Gingelly oil (nallenna) - 1.5 tbsp

Method

 

Heat gingelly oil in a pan and splutter mustards. Add the garlic cloves and saute until they turn light brown. Now add the cubed lemon pieces, green chillies and curry leaves. Give it a stir and add around 1 cup water. Bring it to a boil and add the chilly powder, fenugreek powder, salt and hing. Stir well and cook for a few more minutes. Switch off when the gravy thickens. Cool down and store in a bottle. You can use it right away but remember to use a dry spoon while serving. It will keep for 2 - 3 weeks in a refrigerator.

 

 

Parippu Vada

 

 

Ingredients

1. Vada thumara / vada parippu - 1/2 kg
2. Pearl onions - 6 - 8, chopped
3. Ginger - 2 inch, finely chopped
4. Dry red chillies - 6 - 7, sliced to thin rounds
5. Curry leaves - 1 sprig
6. Salt - To taste
7. Oil - To deep fry

Method

Soak the vada thumara or vada parippu in enough water for at least 3 hrs. Drain well. Keep aside 2 tbsp of this soaked dal. Crush the remaining vada parippu in a mixer or food processor, without adding any water, to a coarse mixture. Combine it with 2 tbsp vada parippu (that had been kept aside), chopped pearl onions, ginger,  dry red chillies, salt and curry leaves. Crush the whole mixture using your hands (nannayi njeruduka). Make small lemon sized balls from this mixture and flatten them with your palms, like a vada.  Deep fry in oil until brown on both sides. Serve hot with ketchup or any chutney.

 

Mutton Curry

Hi friends..Wish you all a very happy and prosperous new year!! Hope 2011 brings lots of happiness and joy to everyone's life...Hope you all had a wonderful Christmas too !
I was away on a 1 month vacation to India! We had a stopover at Dubai for 3 days to visit my sister and family. We visited Lakshmi and her cute baby boy too. They both are doing good. Overall we had a great time but the trip was so hectic that I guess I will be relaxing for the next two months. Lots of things to catch up now!
Though I had been super busy in Kerala, I managed to photograph a few of my mother’s and MIL’s nadan recipes which I will post over time. And today I am posting a nadan mutton curry recipe which is a personal favorite of mine and definitely you would love it too….

Ingredients

1. Mutton Curry - 1/2 kg, cubed
2. Pearl onions - 1/4 kg
3. Ginger - 3 inch piece, roughly chopped
4. Garlic - 10 small cloves
5. Green chillies - 2
6. Tomato - 1 small, chopped
7. Curry leaves - 1 - 2 sprigs
8. Turmeric powder - 1/2 tsp
9. Chilly powder - 1 tbsp
10. Coriander powder - 1.5 tbsp
11. Pepper powder - 2 tsp
12. Garam masala powder - 2.5 tsp
13. Mustard - 1/2 tsp
14. Salt - To taste
15. Coconut oil -  1.5 tbsp

Method

1. Crush the pearl onions, ginger, garlic and green chillies in a mixer.

2. Heat 1 tbsp oil in a pressure cooker. Add in the crushed mixture and saute until they turn light brown. Add the tomatoes and saute for a few minutes. Now add the turmeric powder, chilly powder, coriander powder, pepper powder and garam masala powder. Stir for a few seconds. Add the mutton pieces and enough salt. Stir for 1 - 2 minutes and add enough water. Cover with the lid and pressure cook for about 2 - 3 whistles. Bring down the heat and cook for 15 minutes. Remove from heat. Open the pressure cooker when the pressure releases and taste check for salt. Add 2 pinches of garam masala and mix well.

3. Heat oil in a small pan and splutter mustards. Throw in a few curry leaves and pour this tadka over the curry. Keep aside for 30 minutes before serving. Serve hot with chapathi, rice, appam, paratha or even dosa/idli.

 

Tips:

 

1) You can add around 1/2 cup coconut milk to this curry for an extra taste. Add it after opening the pressure cooker and heat at low flame for around  5 mts. Switch off.

 

2) You can replace the pearl onions with two medium sized onions.