Kerala Sadya Vadukapuli Naranga Achar

Vadukapuli Achar, or wild lemon pickle, is a bold and traditional achar from Kerala, usually made during festivals or special occasions. Vadukapuli, also known as Kadarangai in hindi, Karimkutti naranga, or simply wild lemon in different parts of Kerala, is bigger and more juicy than the regular lemon, with a strong flavour and thick skin. This pickle has a slightly bitter, sour, and spicy taste, and it goes well with curd rice, kanji, or even a full sadya.

To make this achar, the wild lemon is first cut into small pieces, then mixed with salt and kept for a few days so the bitterness reduces a bit. After that, it is mixed with a spicy and aromatic masala made with roasted fenugreek powder, mustard seeds, ginger, green chilies, red chili powder, asafoetida, and gingelly oil. Some people also add a bit of jaggery to balance the sharpness, but it’s optional. Once the lemon absorbs all the spices, the achar becomes dark, rich, and full of deep flavours.

This is not just a pickle, but also believed to have some health benefits. Vadukapuli is said to help digestion and improve appetite. In some households, it is used as a home remedy for cold or stomach issues. Like many traditional pickles, this one also gets better with time and can be stored for weeks or even months if handled properly. Vadukapuli achar is one of those items that remind us of old-style Kerala kitchens – strong in taste, simple in preparation, and full of goodness.

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Sadya

Kerala Sadya Vadukapuli Naranga Achar

Author: Ushadevi Cooking Method: Sauteing Cuisine: Kerala Courses: Curries & Side Dishes, Pickles & Sauces, Vegan, Vegetarian

Prep Time 15 mins Cook Time 15 mins Total Time 30 mins

Servings: 20

Best Season: Suitable throughout the year

Description

Ingredients

Scale

1/2x 1x 2x 3x

• 1 medium Citrone/ Vaduka Puli Naranga / Wild Lemon
• 2-3 teaspoon Kashmiri Chilly powder
• ¹⁄₄ teaspoon Fenugreek Powder
• ¹⁄₄ teaspoon Asafoetida/ Hing
• 1 teaspoon Salt
• 1 ¹⁄₂ teaspoon Gingelly Oil
• 1 teaspoon Mustard seeds

Instructions

1. First, wash the Vadukapuli lemon thoroughly and soak it in hot water for 10 minutes. This helps soften the skin slightly.
2. Cut the lemon into small pieces. Add salt and mix well. Let it rest for 10–15 minutes.
3. In a pan, heat gingelly oil. Add mustard seeds and let them splutter.
4. Lower the flame and add Kashmiri chilli powder, fenugreek powder, and asafoetida. Stir well to combine without burning the spices.
5. Turn off the flame and immediately add the lemon pieces. Mix everything thoroughly.
6. The pickle is now ready to serve. You can use it instantly without waiting.