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SideChef
Recipes
Dairy-Free
Naranga Curry

13 INGREDIENTS • 3 STEPS • 20MINS

Naranga Curry

Recipe

4.0

1 rating
Some like it sweet, some like it tangy. Yet others like it spicy. Some others like it bitter.
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Some like it sweet, some like it tangy. Yet others like it spicy. Some others like it bitter.
author_avatar
Anju's Recipe Book
Hi, I'm Anjali. Though I wish to cater to all kinds of palates, you’ll mainly find the Indian cuisine here, especially Malabari (North Kerala) style, as that’s where my roots, trunk and branches are.
http://anjusrecipebook.blogspot.com/

20MINS

Total Time

$0.65

Cost Per Serving

Ingredients

Servings
6
us / metric
Pomelo
2 cups
Pomelo, cut
cut to small long pieces
Tamarind Paste
1/2 cup
Tamarind Paste
Jaggery
2 pieces
Jaggery
or to taste depending on how sweet you want the curry to be
Salt
to taste
Salt
Red Chili Powder
2 tsp
Red Chili Powder
Green Chili Pepper
3
Green Chili Peppers
Fresh Ginger
1/2 tsp
Fresh Ginger, chopped
Ground Turmeric
1/2 tsp
Ground Turmeric
Curry Leaf
to taste
Curry Leaves
Mustard Seeds
1/2 tsp
Mustard Seeds
Oil
2 Tbsp
Oil
Fenugreek Seeds
1 tsp
Fenugreek Seeds, ground
Dried Red Chili Pepper
2
Dried Red Chili Peppers

Nutrition Per Serving

VIEW ALL
Calories
398
Fat
4.8 g
Protein
0.7 g
Carbs
86.9 g
Love This Recipe?
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Naranga Curry
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author_avatar
Anju's Recipe Book
Hi, I'm Anjali. Though I wish to cater to all kinds of palates, you’ll mainly find the Indian cuisine here, especially Malabari (North Kerala) style, as that’s where my roots, trunk and branches are.
http://anjusrecipebook.blogspot.com/

Cooking Instructions

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step 1
Melt Jaggery (2 pieces) in half a cup of water and filter it. Melt Tamarind Paste (1/2 cup) in water. Add melted jaggery to tamarind water and boil with Green Chili Peppers (3) and Fresh Ginger (1/2 tsp).
step 1 Melt Jaggery (2 pieces) in half a cup of water and filter it. Melt Tamarind Paste (1/2 cup) in water. Add melted jaggery to tamarind water and boil with Green Chili Peppers (3) and Fresh Ginger (1/2 tsp).
step 2
Add the Pomelo (2 cups), Ground Turmeric (1/2 tsp), Red Chili Powder (2 tsp), and Salt (to taste). Boil well. Once boiled, switch off the flame and let it cool a bit.
step 2 Add the Pomelo (2 cups), Ground Turmeric (1/2 tsp), Red Chili Powder (2 tsp), and Salt (to taste). Boil well. Once boiled, switch off the flame and let it cool a bit.
step 3
To this add Fenugreek Seeds (1 tsp). To a pan add Oil (2 Tbsp), add Mustard Seeds (1/2 tsp) and once it pops add Dried Red Chili Peppers (2) and saute till the color of the red chilies turn to light brown. Pour this on top of the curry and serve with Curry Leaves (to taste).
step 3 To this add Fenugreek Seeds (1 tsp). To a pan add Oil (2 Tbsp), add Mustard Seeds (1/2 tsp) and once it pops add Dried Red Chili Peppers (2) and saute till the color of the red chilies turn to light brown. Pour this on top of the curry and serve with Curry Leaves (to taste).

Tags

Dairy-Free
Gluten-Free
Lunch
Shellfish-Free
Dinner
Vegan
Vegetarian
Indian
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