Lemon Naranga Curry
A friend of mine dropped a basket of fresh lemons from her home garden. So, I thought let me make something tangy and spicy to go with rice and mixed lentil. Ever since I heard about lemon curry, this has been on my list. Lemon curry makes a perfect side dish and can be stored in refrigerator for 2-3 weeks. This is very similar to the gudumma (green  mango cooked with jaggery) that we make in northern India. When I was a kid my mom use to make this with mango and me and my brother would eat the pickle almost with everything. I hope you enjoy this side dish  as much as we did.
Lemon Naranga Curry Recipe
By Published: April 28, 2012
- Prep: 5 mins
- Cook: 15- 20 mins
- Ready In: 20 mins
A friend of mine dropped a basket of fresh lemons from her home garden. So, I thought let me make something tangy and …
Ingredients
- 2 Cups Fresh Lemon chopped
- 1 teaspoon Turmeric Powder
- 1 teaspoon Red Chilli Powder
- 1 teaspoon fenugreek powder
- 1/4 teaspoon asafoetida hing
- 1 teaspoon ginger grated
- 1/2 tamarind water
- salt as per taste
- 2 tablespoon jaggery/ brown sugar
- 1 teaspoon mustard seeds for seasoning
- 3-4 whole Dry red chillies for seasoning
- 7-8 Curry leaves for seasoning
- 2-3 teaspoon oil
Instructions
- Heat oil in a pan. Add chopped lemon and cook till lemon pieces get soft.
- Mix all the ingredients except brown sugar to sauteed lemons.
- Add chilli powder, turmeric powder, fenugreek powder, asafoetida, chopped ginger, green chilies and tamarind water, keep stirring. Let it simmer on low heat for 5-10 minutes.
- When it boils add jaggeri (i have used brown sugar) powder and mix well. simmer and cook for few more minutes.
- In a small pan heat oil,make the seasoning (tadka) splutter mustard seeds, curry leaves and red chillies and pour it over the curry.
Serve it with Rice and Paranthas.
Enjoy !!
