Naranga Curry/Vadakapuli Achar

Onam is such a grand affair for all Malayalis out there. Sadhya is so colourful with all its gorgeous hues and shades like yellow (pineapple pachadi), brown (puli inji), white (kani vellari kichadi) to name a few.

Naranga curry is so colourful from outside, but when you chew into the morsels you get to know the bitterness. Life can be sometimes the same, sunny from outside, bitter from inside. When bitterness strikes you hard ….. What you do?  You run away from life?….. Try pairing bitterness with sweetness and see for yourself. It gives life a whole new meaning.

The sweetness from the head kicking Payasam can be tackled with a finger licking naranga curry. Try this … will love it.

Ain’t life worth living with all its bitterness?

1. Oil

2. Mustard seeds – 1 tsp
Dry red chillies – 4 nos
Curry leaves – 4 sprigs

3. Naranga/Vadakapuli – 2

4. Green chillies – 6 nos
Ginger – 4 tsp
Chilli powder – 8 tsp
Turmeric powder – 1 tsp
Salt as required

5) Tamarind – 2 lemon sized balls
Asafoetida – 1/2 tsp
Fenugreek powder – 1/2 tsp
Gingelly oil/sesame oil/nallenna – 2 tsp

Heat oil in a thick bottomed pan, allow mustard seeds to crackle. Add dry red chillies and curry leaves. Add Naranga, green chillies, ginger, chilli powder, turmeric powder, and salt. Saute well. When it is sauteed well, pour in the tamarind water and allow it to boil. Add water if required. When it is done, switch off the stove. Add fenugreek powder and sesame oil and mix well. Transfer it to a pickle jar. You can serve it as it is or can be refrigerated for later use.

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