How To Make Kerala-Style Lemon Curry
Enjoy the vibrant flavors of Kerala with this delightful Kerala-style Lemon Curry recipe. Bursting with tangy lemons, fiery green chilies, and an aromatic blend of spices, this curry is a true celebration of South Indian cuisine.
The recipe begins by gently boiling whole lemons to soften their skin, preserving their juicy essence. Sliced and mixed with finely chopped onions, green chilies, and fragrant curry leaves, the lemons are then infused with the bold flavors of mustard seeds, fenugreek powder, coriander powder, and Kashmiri chili powder.
Cooked to perfection in coconut oil, this curry captures the essence of Kerala’s culinary heritage. A touch of brown sugar adds a subtle sweetness, balancing the tanginess of the lemons and enhancing the complexity of the flavors.
How To Make Kerala Style Lemon Curry
Ingredients
- 12 medium lemons
- 10-12 green chilies
- 2 medium onions
- 1 teaspoon mustard seeds
- 2 teaspoons fenugreek powder
- 3 teaspoons asafoetida powder
- 2 teaspoons coriander powder
- 1-2 tablespoon Kashmiri chili powder or 2 tsp chili powder
- 1 teaspoon brown sugar, Optional
- 2 dried red chilies
- 2 sprigs of curry leaves
- 4 tablespoons coconut oil
- Salt to taste
- Water as needed
Instructions
- Begin by boiling 4-5 cups of water with 1 tablespoon of salt and 1/2 teaspoon of turmeric. Immerse the whole lemons into the boiling water, ensuring they are fully covered. Boil for 2-3 minutes to soften the outer skin without splitting. Turn off the heat and let the lemons soak in the water for an additional 30 minutes, covered. Then, remove them from the water and allow them to cool completely.
- Once cooled, trim both ends of the lemons. Cut them in half and then slice each half lengthwise into thin slices, removing the white part and seeds. Preserve as much juice as possible. Place the sliced lemons in a bowl and add 1 tablespoon of salt. Set aside.
- Finely chop the green chilies and onions.
- In a pan over medium heat, heat the coconut oil. Add mustard seeds and let them splutter, then add the dried red chilies and sauté for a minute.
- Add the chopped onions, curry leaves, and green chilies. Cook until they turn light golden brown.
- Lower the heat and add fenugreek powder, asafoetida powder, coriander powder, and Kashmiri chili powder. Mix well.
- Add the sliced lemons to the spice mixture and gently stir to coat them with the spices.
- Cook the lemon mixture on low heat for about 8-10 minutes, stirring occasionally to prevent sticking.
- Optional: Add 1 teaspoon of brown sugar to the lemon curry. Adjust salt and spice levels according to taste preferences.
- Once cooked, allow the lemon curry to cool to room temperature.
- Transfer the lemon curry to a clean, dry, airtight container. Ensure both the container and spoon are dry to prevent spoilage.
- The lemon curry can be used immediately or stored for later use.
Notes
This Kerala-style Lemon Curry can be savored as a standalone dish or paired with steamed rice or biryani. If you’re looking for a new recipe to try, this zesty curry promises to tantalize your taste buds with every mouthful.
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