VADUKAPULI ACHAR

Vadukapuli achar is a tangy Indian pickle which is very juicy. It is also known as Wild lemon. It tastes like lemon and has many medical values and is good for indigestion problems. This is a popular dish served during traditional Kerala Sadya on Onam and as a side dish with rice during weddings in Kerala. It can refregirated for 2-3 weeks.

 Ingredients 

1 vadukapuliyan naranga

2 whole garlic pods

8-10 green chillies

1 inch piece ginger

2 carrots 

1 tbsp turmeric powder

1 tbsp chilly powder

Salt to taste

Curry leaves

Masala powder

Small piece of asafoetida

2 tbsp cumin seeds 

Roast asafoetida and cumin seeds without oil. Then grind them to powder together. Keep it aside. 

Seasoning Ingredients

1 tbsp mustard seeds

1 tbsp bengal gram

1 tbsp black gram

1 tbsp fenugreek seeds

10 red chillies 

1 whole Garlic pod

Method
Cut the wild lemon and carrot into small pieces, cut ginger and green chillies also into small pieces.

                     









Now add all the ingredients mentioned above along with the wild lemon pieces, carrot, ginger and green chillies, add the masala powder as well. Mix them all well. Finally heat oil in another pan, add all the seasoning ingredients.
Now add the seasoning to the wild lemon mix and then mix them all well.

LEMON ACHAR

Lemon Pickle is a traditional pickle made in homes. It is a spicy tangy pickle usually served with curd rice.

Ingredients 

25 Lemons  (for 1 kg pickle)
250 gms Salt
200 gms Chilly powder
1 tbsp Turmeric powder
1 tbsp Asafoetida
2-3 Drumsticks
2-3 Carrots
5-6 Green chillies
150gms Garlic
Ginger (optional)

Masala powder

50gms Mustard
25gms Fenugreek
Roast mustard and fenugreek without oil, then powder them together.

Seasoning

10-12 Red chillies
Curry leaves
2tbsp Mustard seeds
250 ml Oil 

Method

Cut the lemons into small pieces and remove their seeds
Take a kadai, put all the lemon pieces, salt, chilly powder, turmeric powder, masala powder, asafoetida, garlic, ginger, carrot pieces, drumstick pieces and mix them well.

Heat oil in another pan, put all the ingredients for seasoning. Let it cool.
Now add the seasoning into the lemon mix and finally add salt if needed.

Always store the pickles in a glass jar as it can be preserved better and longer. Glass prevents the transmission of moisture or gasses. Avoid placing wet spoons into the pickles.