The more I write about food, the more I’m learning about amazing flavor combinations. To be precise, this lemon curry brings you an explosion of flavors – the sweetness of jaggery, the tanginess of tamarind, and the tartness of lemon.
When I tried this recipe for the very first time, I never thought the jaggery would add this much flavor to the dish. It’s really magical!
Let me tell you, I love experimenting with food. And that’s one of the pluses of being a foodie. This recipe, however, is not my art work at all. It’s a very traditional dish all the way from the southern part of India, Kerala.
A bit more about this recipe:
-Although this lemon dish is called a ‘curry’, it’s usually eaten as a pickle.
-Very large wild lemons are used in the traditional recipe. However, you can substitute them with small lemons.
-You can adjust the amount of jaggery used in this recipe to suit your taste.
-Unlike other pickles, this cannot be stored for months. Use it within 2-3 weeks.