Thursday, 26 November 2015


Vadugapuli lemon is a bigger one and this is more juicy and sour compared to other small lemons . this has got lot of medicinal values .This is served during sadhya as a side dish with white rice .This is so easy to make .This cannot be stored for a long time, but you can refregirate it for one or two weeks not more than that.


  • Vadukapuli naranga/big lemon- 2 numbers
  • Green chilli – 10 to 12 numbers ( finely chopped
  • Red chilli powder-1/2 cup
  • Turmeric powder-1tbsp
  • Asafetida powder -2 tsp
  • Fenugreek powder-1 tbsp
  • Salt – to taste .
  • Til oil  -1/2 cup
  • Jaggery –small piece
  • Oil   - 2tbsps
  • Mustard seeds             - 2 tsp
  • Curry leaves                 two sprigs


  1. Heat oil in a pan. Add chopped  green chilli, sauté for few minutes.Add chopped lemon and required amount of salt, cook till it became soft
  2. Add turmeric powder, red chilli powder and sauté till raw smell goes .
  3. Add Jaggery ,mix well . 
  4. Add asafetida powder and cook for few minutes. Remove from flame.d
  5. Heat oil and season with mustard seeds and curry leaves and mix it with the pickle .
  6. Sprinkle fenugreek powder and mix well.
  7. Store it in a ceramic jar or in an airtight glass container.
  8. The spicy, tangy, juicy vadugapuli naranga pickle is ready . 

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