Lemon curry plays a very important role when serving the sadhya. The lemon used here is vadukkapuli lemon You can use any lemon available in that particular place.  This curry has shelf life of 2 weeks, so can be prepared before vishu or onam.

Ingredients

Lemon – 1 kg

Tamarind – lemon sized

Turmeric powder –  2 tsp.

chilli powder – As required

Salt – as required

Mustard

Curry leaves

Dried red chillies fried and ground

Fenugreek seeds (methi/uluva) – 2-3 tsp

Method

• Cut the lemon into small pieces.
• Take the juice out of the tamarind and put it in a heavy bottomed vessel and cook.
• Add 8 glasses of water. Add turmeric powder, chilli powder and salt.
• When it starts boiling set the flame to low.
• When the water has evaporated to almost 4 glasses and the tamarind and chilli has cooked,
•  add the cut lemon pieces and mix. It should not cook for more than a minute.
• Take it off the stove. Splutter the mustard seeds, dry chillies and curry leaves in a little coconut oil.
•  When it cools down a bit add the powdered fenugreek and mix it with the lemon curry.