Vadukapuli Achar | Wild Lemon Pickle (Step by Step Pics) | Curry Naranga Achar | Naranga Curry

Wild lemon (Vadukapuli) are in season here and Onam is close by to get it ready for sadya too. They are seen in supermarkets and with vegetable vendors too. I have tried making this pickle a couple of times before this, but never went right. I wasn't a big fan of this achar (pickle) in sadya menu, as I never get the right flavor of this pickle until I tried my hands on this recipe. I got this vadukapuli (wild lemon) from my SIL's place, and it was just freshly plucked from her garden. This recipe is a keeper and worth trying it if you are tired of trying this achar just like me. This pickle demands balancing the flavours which actually brings out the real taste to it.

Like lemon pickle, this is similar in flavours and the making is almost similar except for a few more points to remember. H loves this pickle with ada pradhaman as he says this pickle is good to get away the sweet satiety, and you will definitely have one more glass of ada pradhaman . Have you ever tried doing that? If not, try doing this trick this Onam. I have started doing it, and we definitely can gulp more payasam( unnakalari payasam/ ada pradhaman / parippu pradhaman / palada payasam). Have you started your preparations for Onam?? This pickle doesn't stay fresh for long as there is no added preservative used, so try making it just one week ahead of Onam. Do add this pickle too in the menu and enjoy !!

Ingredients
vadukapuli /wild lemon 1 big
chilly powder 2 tbsp
uluva podi /fenugreek powder 1/2 tsp
kayam podi /asafoetida 1/2 tsp
ginger chopped 1tbsp
green chillies 2 chopped
dry red chilly 2 number
kadukku / mustard seeds 1/2 tsp
gingelly oil /nallenna 2tbsp
tamarind one amla size
*jaggery 1 small piece
curry leaves, a sprig
salt 1 1/2 tsp or more
water 1/2 cup (including tamarind squeezed water)

Watch on YouTube-

  

Method

• Wash and clean the vadukapulli/ wild lemon.Place it in a steamer and steam for 10-12 mins until it becomes soft and the skin changes color slightly.Switch off flame and leave to cool completely before cutting in pieces.
• Once cooled,wipe the lemon with a paper towel(helps remove the bitterness).Snip the top and bottom portions.Cut open in half and slice in quarters.Remove pit,the white portion in between and cut in small bite size pieces. Add the salt and mix well,leave aside for half an hour.
• In the mean time,chop the ginger fine and cut the green chillies in rounds.Soak the tamarind in quarter cup water.Squeeze out tamarind extract and keep aside.

• Heat a pan and add gingelly oil.Splutter mustard seeds,add in red dry chillies,curry leaves and then add the chopped ginger and green chillies. Saute until crisp and add in the spice powders except fenugreek or uluva podi on low flame.
• Now,slide in the cut vadukapuli/wild lemon pieces on low flame and mix well.Add in the tamarind extract, the remaining water(to make 1/2 cup) and mix well.
• Let it boil for a minute (don't keep boiling it) and add in the jaggery piece(just like that or grated). Mix well and switch off flame.
• Finally, add in the uluva podi or fenugreek powder.Mix again,leave to cool.
• Transfer to clean dry glass jars once cooled.This can be stored at room temperature for two weeks (I bet it will finish before that).

NOTES
* Adding jaggery is optional but I like the flavors that way as the pickle is balanced in flavors.I have added half a piece more of jaggery than shown in pic and still the sweet flavors were not at all predominant.Add as per your tastes or omit.
* If the vadukapuli(wild lemon) has very thick skin,you can always peel away the skin and make pickle too.
* Please refrain from using aluminium or steel utensils while preparing this pickle as the sour flavors may react with vessel.

Check out other pickle recipes-

 

Ginger Pickle( Inji Achar)

  Kadumanga Achar(Mango)

Dates Pickle(Eenthapazham)

Nellikka & Loovikka Uppilittathu

Chemmeen Achar

Naranga Achar

Pavakka Achar

Nellikka Achar

Velluthulli Achar (Garlic)