Naranga or Lemon Curry

Lemon curry plays a very important role when serving the sadhya. The lemon used here is vadukkapuli lemon You can use any lemon available in that particular place.  This curry has shelf life of 2 weeks, so can be prepared before vishu or onam.


Lemon – 1 kg

Tamarind – lemon sized

Turmeric powder –  2 tsp.

chilli powder – As required

Salt – as required


Curry leaves

Dried red chillies fried and ground

Fenugreek seeds (methi/uluva) – 2-3 tsp


  • Cut the lemon into small pieces.
  • Take the juice out of the tamarind and put it in a heavy bottomed vessel and cook.
  • Add 8 glasses of water. Add turmeric powder, chilli powder and salt.
  • When it starts boiling set the flame to low.
  • When the water has evaporated to almost 4 glasses and the tamarind and chilli has cooked,
  •  add the cut lemon pieces and mix. It should not cook for more than a minute.
  • Take it off the stove. Splutter the mustard seeds, dry chillies and curry leaves in a little coconut oil.
  •  When it cools down a bit add the powdered fenugreek and mix it with the lemon curry.


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