Naranga curry

Main Dish
4 servings
30 min
20 min
Very Easy


Number of serving: 4
Lime (cubed like in the pic): 1 cup

Green Chili (chopped): 1 tablespoon

Ginger (chopped): 2 teaspoons

Tamarind: Lemon size

Jaggery: 1 piece

Chili powder: 2 teaspoons

Turmeric powder: 1 teaspoon

Mustard seeds: 1 teaspoon

Dried red chili: 2-3

Asofoetida: 1/2 teaspoon

Curry Leaves: handful

Salt to taste


  • In 1/2 cup warm water soak the tamarind for few minutes and squeeze it with your hands.
  • Take out the seeds and strain it.
  • Boil this tamarind pulp water with one piece of jaggery.
  • Add chili powder, turmeric and salt. When jaggery and tamarind starts to come together and get little thick add the chopped ginger and green chilies.
  • Let it simmer on low heat for 5-10 minutes.
  • Turn off the heat. Now add the chopped lime and keep it covered for 10 minutes.
  • For final seasoning, heat some oil in a pan.
  • Splutter mustard seeds, dried red chilies, asofoetida, fenugreek seeds and curry leaves.
  • Add some chili powder to it, stir and pour it to the curry.
  • Stir well,adjust the salt and spice level and let it sit for 1/2 - 1 hour before serving.


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