Mention South Indian meals and the very first thing that often involves thoughts is sambar, dosa and idli. While the area is definitely well-known for its sturdy curries, unique breads and decadent sweets, it additionally affords a wide range of pickles (achaar). Be it the basic avakaya from Andhra Pradesh, thokku from Tamil Nadu or appemidi from Karnataka, these scrumptious pickles can immediately improve the flavour of any dish by a number of notches. Adding to the record, right here we convey you a Kerala-style naranga achaar recipe that’s ultimate to pair with on a regular basis meals.  

Also learn: 7 Lip-Smacking South Indian Pickles You Need to Try

Naranga achaar is a standard lemon pickle recipe from the state of Kerala. Lemons are pan-fried in sesame oil after which coated with a tempering of flavourful spices and herbs. This achaar can also be an integral a part of the sadya meal throughout Onam celebrations. It is tangy, spicy and makes for a scrumptious accompaniment to pair with meals. It is wealthy in vitamin C and is extraordinarily helpful for our well being if eaten in small portions. Without additional ado, let’s check out the recipe. 

Kerala-Style Achaar Recipe: How To Make Kerala-Style Naranga Achaar 

To start with, first, warmth some oil in a kadhai set on low flame. Add the lemons and blend them nicely with the oil (Make certain the lemons are washed properly). Pan fry them for round 2-3 minutes, stirring sometimes. Once executed, swap off the flame and switch the lemons to a plate.  

When they cool fully, chop them into small items and take away all of the seeds. Now, add haldi and salt and blend totally with a spoon or your fingers. For the tempering, warmth oil in the identical kadhai, add mustard seeds and fenugreek seeds, and permit them to crackle. 

Add curry leaves, chopped inexperienced chillies, ginger and garlic, and fry for a couple of seconds until the uncooked aroma of ginger-garlic goes away. Add crimson chilli powder and hing and fry the spices properly. Finally, add the lemons and white vinegar. Mix all the pieces collectively and swap off the flame. When cooled fully, switch to an air-tight container and hold it at room temperature for two days.  

For the entire recipe of Kerala-style naranga achaar, click here. 

Make this scrumptious achaar at dwelling and tell us the way you favored its style within the feedback beneath. If you are searching for extra achaar recipes, click here for a few of our greatest recipes.