Naranga Kichadi /Lemon in Yogurt Sauce
Recipe source: Lakshmi Nair
¾ cup thick yogurt
½ cup thick coconut milk (powder mixed with water will do)
1 tsp ginger chopped finely
2-3 green chilis chopped
Salt to taste
2 tsp oil
½ tsp mustard seeds
1 sprig curry leaves
2-3 dry red chilis
Steam the lemons for approx. 10 mins. (can be boiled in water as well)
Wipe dry and keep aside to cool.
Slice each lemon into 4 or 8 pieces. Transfer to a glass bowl and add 1-2 tsp salt.
Mix well and keep aside for minimum 1 day.
Add yogurt, coconut milk, ginger and green chilis and mix.
Heat oil in a pan and add mustard seeds.
When it splutters, add curry leaves and dry red chilies.
Stir for a min and pour on to the lemon mixture. Mix well and add salt if required.
Serve with rice.
Keep leftover in refrigerator.