Skip to main content

Lemon Pickle/Vella Naranga Achar (Kerala Style)

         


Kerala style lemon pickle, made with garden fresh birds eye chilly locally known as "kandari mulaku". Garlic and ginger adds a healthy touch to the pickle.

Gingelly oil is used in this pickle and is restricted to just a tablespoon. Piri piri chilli or bird's eye chillies are extremely pungent and very very very hot!! This one is a true traditional South Kerala pickle, popular among the Syrian Christian Community. My Kerala lemon pickle which I have posted earlier, is made with red chilly powder....the recipe is almost the same....except we are using fresh green chilies here.

I view cooking as a bit differently, for me the preparation of good food is a way of showing love and making old recipes a way of honoring our ancestors and loved ones....and that is why I love vintage family recipes, especially my grandmother's Rustic apple tart, pineapple peel wine, shrimp rice etc.

Talking about family recipes, this one is from my mother-in-law....and yes most families down South make this.....but each family has their special touch....and  for this one I let her do the cooking....even manged to take a picture of her cooking!

I have asked amma countless times whether I can take a picture of hers but she is very shy....maybe I can coax her some other time :)


Actually MIL says there is no exact recipe for this one....some lemons, chilly, ginger, and garlic...plus little oil, salt, vinegar...that is what she tells if some one asks her the recipe...I guess all mothers are like that.

Recipe Source: My Mom-in-law
Author: Nisa Homey
Ingredients:
Lemons: 10-12 medium sized.
Bird's eye chilli (Kandari mulaku): A handful, slit.
Garlic: 3 to 4 cloves, (or even more if you like garlic)
Ginger: 4, 1 inch pieces
Curry leaves: 2 to 3 sprigs.
Vinegar: 3/4 cup.
Gingelly oil: 1 tbsp.
Turmeric Powder: 1/2 tsp
Sugar: 1 tsp
Salt: 2 to 3 tsp or as needed

Method
Bird's eye chilli or piri piri chilli, locally known as kandhari mulaku. Wash, pat dry and slit them.


Wash, scrub the lemons and pop them into a steamer.


Close, the lid and steam for about 5-7 min and then switch of the fire and open....it is best not to allow the lemons to crack, although a small crack like this would not mind at all.....if the lemons crack open the juices will escape and go waste. Allow it to cool down.

Peel and slit the garlics into half, slice the ginger (slice them into small), and remove the stem from the chillies and slit them half way.

Cut the lemon into quarters or even smaller  if you like. Add salt to it and mix well and keep aside.


Heat a pan, add in gingelly oil, when it is hot, add in 1 tsp mustard seeds, allow it splutter, then add 3/4 tsp fenugreek seeds and lastly half a tsp of asafoitida or hing.


Add the garlic, ginger, chilli, turmeric powder, and curry leaves....lightly saute it.

Do not allow the garlic to change color...switch off the fire.


Put this into the lemon and mix well.


Then again the the same kadai or pan...heat 3/4 cup of vinegar and add 1 tsp sugar....once it starts to boil and sugar has melted...allow it cool down and then mix with lemon.

And yes, my wonderful mom-in-law made this pickle for you!!


When it comes to room temperature. Bottle in a sun dried glass bottle.

This is yummy with hot white rice or kanji (rice porridge)
This should keep good for up to 2 weeks in room temp and in fridge for months.

P.S. Like my post?? Get the latest updates straight to your email! Subscribe NOW!
Enter your email address:


Delivered by FeedBurner

Comments

  1. Oooo yummy pickle akka. U no yesterday 1ly i made gooseberry pickle. So now I should go get lemon and try this. Thnks 4 ur MIL for sharing tis recipe nd thks 2 u too akka. Awesome clicks too.

    ReplyDelete
  2. My mouth waters terribly....this is so appetizing!

    ReplyDelete
  3. nisa..a big thank u to mur mom in law....this is real mouth watering.....yes..i shud try

    ReplyDelete
  4. Do you have a bottle of this droolworthy pickle, please send it to me, mouthwatering here..

    ReplyDelete
  5. looks droolworthy..i am loving it.

    ReplyDelete
  6. Drool worthy,adipoli pickle..my favorite

    ReplyDelete
  7. love lemon pickle. this recipe sounds great and easy and quick to make. never thought of steaming lemons first though - will give this recipe a go! thank you!

    ReplyDelete
  8. One of my favorite condiments is preserved lemons, but this cold easily replace it. What an absolutely wonderful pickle! Thanks so much for sharing this.

    ReplyDelete
  9. Sanaya Raj SinghJuly 23, 2015 at 4:21 PM

    This is a FANTASTIC recipe! Tried it, LOVED it ... And making some more! :)

    ReplyDelete
    Replies
    1. Thank you for coming back with the feedback!!

      Delete

Post a Comment

Thanks a lot for visiting my space. Your comments, suggestions, criticism and all opinions are very much appreciated. Thank you for stopping by and have a nice day.

Popular posts from this blog

Puff Pastry Recipe - Homemade Puff Pastry

Puff pastry recipe: Homemade puff pastry in 15 minutes, can you believe that??  Bakery style Puff pastry is so easy to make at home that you will never buy greasy bakery puffs. The best thing about this puff pastry recipe is that; it does not need any refrigeration (chilling the dough) or any other so called difficult method, you may see when you google for "puff pastry"

Easy puff pastry can be made with the most basic ingredients and in under 15 minutes.

Back in the 80's amma started making puffs at home; which my two brothers and myself used to enjoy a lot. She mostly used to make this for special occasions; like when a friend dropped in or when we long for something bakery style.

Fast-forward to 2014; my daughter, Nidhi loves puffs and I have been asking amma to teach me how to make and somehow things did not work out when I last visited her. Right now she is visiting us here in Calicut and I coaxed and buttered her to show me how to make puffs.

The first time she tau…

Vattayappam / Steamed Rice Cake / Kerala Style

Vattayappam is Kerala's own fermented SteamedRice Cake. One of the healthiest traditional tea time snack with almost no oil. It is popular in the Christian communities of Kerala, though not much popular in North Kerala/ Malabar.

 "Vatta" means "round" ......vattayappam is basically rice and coconut grinded together and fermented with yeast....it is very soft and pillowy.....a slightly sweet snack......these days, it has found its place in bakeries especially in Kochi and Kottayam...and when I got a request from an anonymous reader asking for vattayappam recipe...I thought of sharing the recipe...as it is very easy to make...and does not take much time to make. I usually make it as an after school snack as it is very healthy and filling for kids.

Caramel Pudding Recipe - Caramel Custard Recipe

Caramel pudding recipe; a delicious traditional dessert with creamy caramel over silky custard. Caramel custard is my favorite pudding.

All through my childhood, amma makes caramel pudding as a Sunday special.....achachen (my dad) love only this pudding...... 42 years of serving caramel pudding to him has made amma, a sort of an authority on caramel pudding recipe! Ah yes, like always this is amma's recipe. It is her signature, no-fail recipe. of caramel custard.



Okay lets talk about this pudding!!  I used 4 eggs because amma said so eggs are the show stopper here :)......it is needed to make the pudding silky-satin, and stand tall....and yes it will not crumble.....now you may wonder....won't this be eggy!!smelly!! I promise it won't....there wouldn't be too much eggy flavor! caramel flavor can do wonders!! Believe me!!



I am using my steamer or appachembu as it is known locally to cook the pudding. While the pudding is steaming, it is important that once steam comes, …