White Lemon Pickle / Vella Naranga Achar
Ingredients (Makes around 2 – 2.5 cups)
Lemon / cheru naranga – 10 – 12
Garlic – 20, small cloves (Slice if large)
Birds’ eye chillies / kanthari mulaku – A handful (Around 25 or as required)
Curry leaves – 2 – 3 sprigs
Uluva podi – 1/4 tsp (Optional)
Kaya podi / hing – 2-3 pinches (Optional)
Gingelly oil – 2 – 3 tbsp
Mustard seeds – 3/4 tsp
Dry red chilies – 2
Salt – To taste
Gingelly oil / sesame oil / nallenna – 2 – 3 tbsp
Vinegar – 1 – 2 tbsp
Sugar – 1 pinch
Method
Steam the lemon for about 6 – 8 minutes. Set aside to cool. Cut each lemon into four or eight pieces. Keep aside.
Heat gingelly oil in a pan. Splutter mustard seeds, fry dry red chilies, garlic, curry leaves and the birds’ eye chilies. Cook for about 4 – 5 minutes till garlic turns light golden. Add 1 cup water and salt, to taste. Cook for a few minutes. Add the lemon pieces and mix well. Add kaya podi and uluva podi. Boil and switch off when it thickens, about 1 minute. Add 1 – 2 tbsp vinegar and a pinch of sugar (optional) to balance the flavors. Taste check for salt. Keep the pickle intact in an airtight jar at least2 days for the flavors to set. Refrigerate for longer shelf life.
Nice spicy achar.. Love this
Delicious spicy achar !!!
(വായില് വന്ന വെള്ളം ഇറക്കിക്കൊണ്ട്) ഇല്ല ഇല്ല… കല്യാണിക്കുട്ടി ഈ പടം നോക്കില്ല…
my mouth is watering..I have a event running in my blog. do participate:)
http://rumanarawat.blogspot.com/2011/03/treat-to-eyes-series-2.html
Mouth watering and delicious
hmmmmm…. lovely post… and delicious Achar
Ur version sounds intersting…tongue tickling pickle
Slurp,tongue tickling pickle..
Spicy and delicious !
love lemon pickle n loved ur version
Yum ..one of my fav…looks so gud
wow!mouthwatering dear!nice click!
aha adipoli vella naranga achar undakkiyittu othiri nal ayi adipoli
sharikum amma undakunnathu pole….tempting clicks too….now I am tempted to make it…hmmm…it tastes heaven with kanji.
Seeing your wonderful pics I could feel the tanginess…slurp
Love this so much,kothiyavunnu..try cheyyanam ennu vicharichurikkukaya..thanks for the recipe dear:)
This is one nostalgic post maya, my ammomma makes this, just like u rs, eeshwara eny epol vella anranga undakiti thanen karyam, kidilan picture tto…
Mind-blowing gorgeous pickle…
adipoli….
Pickle looks to be very tasty and tangy. Lovely preparation.
Deepa
Hamaree Rasoi
Double likey…..:)
Vella naranga achar adipoli. chorinte koode entha rasam.
Pickles are my weakness..This is simply delicious!
awesome achar.
OMG~!!! Wht a delicious pickle!!!
Prathima Rao
Prats Corner
I am drooling over the pictures.Lemon pickles have a special place in my heart.Just yesterday I was thinking of making some pickles ,and now thanks to you I have the answer on what to make.
Tangy and tasty pickles..
Tangy Pickle …. lovely click
of all the pickles this one is my all time fav. looks sooooo good.. I am dying to have some right now.YUMMMMMMM.
Hi..
I love this white lemon pickle .. especially the one with birds eye chilli.. day before yesterday i got this chilli from Lulu… I have made the pickle and I have dried the rest.
I have a suggestion…
after u splutter the mustard seeds.. add hing powder (kaya podi)and methi powder or seeds (uluva) to the hot oil..
and also u can boil the lemon with salt added instead of steaming it. boil it till u can see the skin of the lemon getting thinner and it will be like about to brust open.. Dont wait till it get blisters.. yengane cheythal chela narangayude tholi karanam undakunna kayippu maarum..
Arunima
@ dfsdf,
Thank you much for your suggestion. This is my mom’s recipe and I photographed this while I was in Kerala. I talked to her about your comment just now. She said she usually adds kaya podi and uluva podi to lemon pickles. I think I might have missed it out while typing. I have corrected the recipe. I think adding uluva podi and kaya podi is a personal choice. At Lakshmi’s place, they dont add them both in white lemon pickle while one of my other friends said they dont add kaya podi to both normal and white lemon pickles. So I have listed them both as optional. Also my mom usually steams lemon. She said you can either boil the lemons in salted water or saute the whole lemons in oil until golden browned in order to reduce the kayippu. Thanks again!