Lemon Curry (Naranga Curry)

Overview
Lemons mixed with shallots, ginger, green chillies and tamarind gives this dish a tangy and spicy flavor. This dish is used as condiment like pickles with rice and other curries. Traditionally served in Kerala with vegetarian feasts.

Lemon Curry

Ingredients
Lemons - 3 medium size  - thin sliced
Shallots - about 10 - finely chopped
Green chillies - 10 finely chopped
Ginger - 3 inch piece - finely chopped
Curry leaves - 3 sprigs
Mustard seeds - 1 teaspoon
Red chilly powder - 2 teaspoon
Fenugreek seeds- 1 teaspoon
Asafoetida powder - 1 teaspoon
Whole red chilly broken to pieces - 3
Tamarind  - size of a lemon
Turmeric - 1/2 teaspoon
Brown sugar - 2 - 3 tablespoons
Salt to taste
Oil - 3 teaspoon

Steps
1. Dry roast the fenugreek seeds and grind it to make smooth powder.

2. Soak the tamarind in warm water and squeeze out the pulp

2. Clean and cut the lemons into small thin slices.

3. Marinate the lemon slices in salt and turmeric for 1 - 4 hours

4. Heat oil in  pan. When the oil gets hot add the mustard seeds when the seeds splutter add the broken red chilly pieces and curry leaves saute few minutes and add the finely chopped shallots, ginger, green chillies and curry leaves and saute till the onions are soft.

4. Add the tamarind pulp and chilly powder to this. Bring this to a boil adjust salt as needed. Add the brown sugar and the prepared lemons to this and bring this to a boil. Turn off the heat.

Let it cool and serve at room temperature with rice and other curries.