നാരങ്ങ കറി

Ingredients:

Lemon                             : 5 nos
Salt as required
Chilli pdr                         : 4 tbsp
Fenugreek seeds              : 1/4 tsp
Asafoetida pdr                 : 1/4 tsp
Gingelly oil                     : 4 tbsp

Method:

Heat 1 tbsp of oil in a kadai and put the lemons on whole and saute till the colour changes and the juice starts oozing out. Cool it and wipe it with a dry cloth.
Or Put the lemons in a steamer and steam it for 5 to 10 mins.
Cool it and cut each lemon into 8 pieces. Add salt and mix well. Keep it ina glass jar for 2 days, stirring it everyday with a dry spoon.





Roast fenugreek seeds and powder it.  Heat the remaining oil in a kadai remove from fire and add the chilli pdr,  fenugreek pdr and asafoetida and finally add the lemon pieces in this and mix well.  Keep it in a jar. Never put a wet spoon in it. The pickle will be ready after 4 days. If you keep it in fridge then it will last longer. A best combination for curd rice or parathas!!!