Kalan, Pulinji, Naranga Achar, fry Chips(Varuthupperi and Sarkkaraperatti) and if Avaniavittam follows Onam, then grind Idli batter (some 5kg rice and dal for the same), she was saying.
The Naranga Achar prepared during Onam is not the usual lemon pickle, this lemon is different in that it is much bigger in size than the usual lemon used for lemonade. The leaves of this lemon(citron) are used for making another pickle known as Veppilakatti (recipe later). So having fried the chips, and prepared puliinji, I prepared naranga achar also this time. This is a very simple pickle to prepare.
Citron lemon : 1 cut into small pieces
(about one cup pieces)
salt: 3 tbsp
Red chilli powder: 3 tbsp
Sesame oil: 2 tbsp.
Mustard seeds: 2 tsp.
Fenugreek (methi) powder: ¼ tsp.
Hing powder: ¼ tsp.
Mix the cut lemon pieces, salt and red chilli powder in a clean and dry dish. Let it sit for half an hour. Water would have oozed out of the lemon pieces. Mix well.
Heat the sesame oil in a pan. When the oil starts smoking, add the hing powder and mustard seeds. When the mustard seeds start crackling, remove from the stove and add to the prepared pickle. Add the fenugreek powder and mix well. Naranga achar is ready for use. It is an instant pickle but will keep good for long.
The caterers when preparing this pickle in large quantities for wedding parties etc., prepare this slightly differently. Boiling water is poured over the prepared lemon pieces for immediate maturing of the pickle. This will also keep for up to 10 days.