Naranga Curry (Vadukapuli)

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  1. Vadukapuli naranga(It should be ripe and not bitter) – ½ kg
  2. Green chili chopped – 8 Nos
  3. Ginger-chopped -1 inch piece
  4. Tamarind – 1 big lemon size, soaked and juice removed ½-1 cup
  5. Turmeric-1/4 tsp
  6. Red Chili Powder -2-table spoon
  7. Asafoetida (kayam/Hing):- 1/2 tsp
  8. Salt to taste
  9. Jaggery -1 piece (optional)
  10. Roasted  (Fenugreek) Uluva /Methi powder- ½ tsp

For Tempering:

  • Mustard- ½ tsp
  • Coconut oil 2-3 table spoon
  • Red chili-2 nos
  • Curry leaves-2 sprig


  1. Take a Thick bottom bowl or a traditional kalchatti, add items from 1-9 items and let it cook well. The gravy should not be watery. Remove from the stove.
  2. Heat a pan add coconut oil, mustard, when it sputter add red chill broken to 2 pieces with curry leaves. Add it to the Naranga curry.
  3. Lastly add Fenugreek powder and cover the vessel.

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