Vadukapuli narthangai

Vadukapuli narthangai or wild lemon has its season around August-September,which is around the time Onam festival is celebrated. Usually a pickle is made of it and served for the sadya or feast on Onam. This pickle can be stored in fridge and be used for atleat two months.


Vadukapuli narthangai / wild lemon— 1

Green chili — 1

Dry red chili — 2

Ginger — 1/2 inch

Tamarind — small marble size

Jaggery — 1 tablespoon

Turmeric powder — 1/2 teaspoon

Asafotida — 1/2 teaspoon

Chili powder — 1/2 teaspoon

Fenugreek powder —- 1/2 teaspoon

Mustard seeds — 1/2 teaspoon

Salt — 1 1/4 teaspoon

Sesame oil — 2 tablespoons

Few curry leaves.


Wash and peel the skin of vadukapuli narthangai, remove the seeds and cut them into small pieces. Soak the tamarind in a glass of water. Chop the green chili and ginger.Heat oil in a deep pan add the mustard seeds when they splutter add the green chili, ginger and curry leaves,saute. Add the broken dry red chili and asafotida,sauté ,now add the cut vadukapuli narthangai. Add the turmeric, chili powder,jaggery and salt mix well and then add the tarmind water, lower the heat and allow it to cook till the oil starts oozing out. Put of the heat,add the fenugreek powder mix well. Cool it and then store it in a clean bottle.

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