Vella Naranga Achar | White Lemon Pickle ~ Sadya Recipes

Onam is over a month back, and am still sleeping over the recipe..no, actually I made this for our sadya this year and was saved to drafts. Better late than never,right??  So posting this lovely pickle now. Not only for sadyas, this pickle is good with kanji(rice gruel) especially when served if you are sick or having fever. I usually make this pickle in very small batches and use no preservatives, that way makes me feel better that am not using any added preservatives. I have made this pickle when i was in US but the lemons that you get there have a very tough skin and so it is not easy to soften them up quickly. In that case its better to make the pickle before hand and preserve with vinegar(so that the skin softens).

Lemon pickle in itself is an invariable accompaniment item with all Kerala main course food, whether that be biriyani or sadya or regular meals. But this white lemon pickle or vella naranga achar is a unique pickle served during sadyas. This pickle has no preservatives added and needs to be used within two weeks. This is an instant pickle that can be made and served the next day itself. It has spice sour flavours with a mild bitter touch. This is often had in between payasam servings to enjoy more payasam. This is my mom's version of pickle, she doesn't add any preservatives to this pickle. She usually makes a small batch of this for sadyas, and she makes the regular lemon pickle (always has a bottle of this pickle) that I have posted earlier.

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Preparation time~ 20 minutes
Cooking time~ 10 minutes
Serves~ a small bottle

Ingredients
lemon 5 medium-sized
ginger thinly 1 tbsp, finely chopped
garlic sliced 1 tbsp sliced
*green chilly 3 chopped big
fenugreek seeds / uluva 1/2 tsp
kayam/ hing/ asafoetida powder1/2 tsp
mustard seeds 3/4 tsp
sugar 1/2 tsp (optional)
salt to taste
curry leaves- a sprig
oil (preferably gingelly) 2-3 tbsp

Method

• Wash and steam the lemon till the skin is soft (about 7-8 mins). Allow it to cool, wipe dry with a paper towel and cut into pieces when completely cool to touch. Cut the lemon in 8 pieces, then finally mix with salt and keep aside for half an hour (leaves out juices).
• Heat oil in a pan and add mustard seeds. When it splutters, add fenugreek seeds, sauté on low flame. Slide in chopped ginger, curry leaves, garlic and green chillies and sauté till the raw smell disappears.Add asafoetida powder and mix well.Add in the lemon pieces, mix well.

• Add 1/2 tsp of sugar to balance flavours (omit if you don't like that way). My mom doesn't add sugar, but I found this added touch brings out more flavours and balances it up.
• Switch off flame and cool down.Store in jars/ glass bottles once completely cooled. You can serve immediately, but I feel after two days the lemons are well coated with spices and leaves out juices to give the pickle more taste.

NOTES
*You can boil the lemons too.If boiling, remove the lemons before the skin cracks open.
*The actual chillies used is bird's eye chilly(kanthari mulakku).But I couldn't find these here and so replaced with green chillies.
*This pickle has no preservatives like vinegar and is made on the previous day before sadya so that flavours seep in and is used instantly. If you plan to preserve longer, then add 2 tbsp vinegar.You can store and refrigerate for about a week.
*Boil 2 cups of water in another pan and let it cool.Add one cup of boiled water to the pickle and add salt to taste.Simmer and wait till the sauce thickens.Finally, add the sugar and fenugreek powder.

You may also like these-
* Nellikka Uppillitathu
* Loovikka Uppilittathu
* Thai Chilli Pickle\
* Chemmeen Achar
* Lemon Pickle
* Dates Pickle
* Kadumanga Achar
* Nellikka Achar
* Uppilitta Manga
* Veluthulli Achar