Naaranga Curry
This homestyle mixed curry is built on a foundation of shallots fried dark in coconut oil and spices toasted until they release their full aroma. It tastes even better the next morning, spooned over cold leftover rice.
Ingredientsfor 75 servings
- 4 cup Lemon(Naaranga — cut into pieces, not lime
- 2 tbsp Salt
- 2 tbsp Chilly powder
- 2 tsp Fenugreek powder (Uluva)
- 1 tsp Asafoetida powder (Kayam)
- 1/2 cup Green chillies — cut into small pieces
- 13/4 cup Water
- 3 tbsp Oil
Preparation
Step 1
Mix lemon pieces and chilly pieces together.
Step 2
Mix all the spices together.
Step 3
Set a pan over medium heat and pour in the oil.
Step 4
Add the spices and fry. Make sure it does not get burnt.
Step 5
Add water and Bring to a rolling boil.
Step 6
Once it starts to boil well, keep boiling for about 30 seconds and turn off the heat.
Step 7
Add lemon and chilli pieces and Stir everything together thoroughly.
Step 8
Cover and allow it to cool.
Tip
Coconut oil and curry leaves at the very end, off the heat, give the curry its characteristic Kerala aroma. Never skip this final step.
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