Here is yet another spicy dish / pickle made from Wild lemon or Hollo Nimbuvo as we call it ! Also called Vadukapuli naranga or Kari naranga in Malayalam and Kadarangai in Hindi .Even though its a little bitter – the pickle is so tasty that you will never find any signs of bitterness ! So here is the recipe – Pics & recipe Courtesy – my dear friend – Shobha Kumar
- Hollo nimbuvo – 1
- Ginger chopped – 2 to 3 tbsp
- Green chillies chopped – 2 to 3 tbsp.
- Gingelly oil – 50 ml
- Chilli powder – 50 gms (I used kashmiri chilli powder)
- Hing – 1 tsp
- Salt to taste
Wash and chop the fruit into small pieces .
Heat oil in a Kadai.
Add the chopped ginger and green chillies and saute well
Add the chopped nimbuvo.and saute till the water content evaporates
You can notice that it becomes mushy and colour changes to dark. Now add salt and saute for a few more minutes.
Then add the chilli and hing powders and cook till the raw smell disappears and it binds together well.
Switch off the flame and let it cool completely .Transfer to a sun dried glass bottle. This has a long shelf life when handled carefully . When ever needed take a little out of the bottle into a bowl with a dry spoon – add a little boiled and cooled water . Mix well and relish.