#covid19#lockdowncooking# cherunarangapuli❤️

Only two limes with me. We love to drink the diluted juice in water with sugar and a little bit salt. It helps to feel fresh and gets rid of fatigue. My mom use to make narangapuli with this lime. I love the sourness, tartness and of course the bitterness of the lime skin. It is more tasty on the next day. The curry can be stored for two days and if more balance, it can be refrigerated for a week. For us it is a tempting thick curry. I had that from our home prepared by Amma. In my husband’s home or anywhere else I didn’t had this dish. We sisters use to make this.

I had posted the recipe years back in my blog.
In this lockdown period this is specially made  in the memories of our amma’s magical cooking❤️
 It can be substituted with chutney for rice along with stir fried vegetables (mezhukkupuratti ) and an egg omelette.

Preparation 

1.Lime 2, washed and chopped removing the seeds

2.Shallots 10, ginger 2 inch piece, finely chopped 

3.Green chilli 4, cut into thin circles

4.Coconut oil 2tbsp., mustard seeds 1/3tsp., dried red chilli 2, curry leaf a sprig

5.Chilli powder 2tsp., coriander powder 1tsp., powdered jaggery 2tsp., salt to taste 

6.tamarind a small gooseberry size, soak it in a little warm water, squeeze the juice, add a cup of      water. Soak the ingredients of 5 and keep aside.

Heat the oil in a shallow pan, drop in mustard seeds, allow to splutter, add red chilli followed by curry leaves. Drop in shallots, and ginger, sauté till light brown, add green chilli, sauté till tender, drop in chopped lime and sauté till the mixture gets cooked and turned brown. Pour in the spicy tamarind juice. Mix well and allow to boil on medium flame until it reaches a thick consistency. Adjust the salt. Off the flame. Allow to cool and transfer into a serving bowl or store in an airtight wide mouth glass bottle.