Vadugapuli Naranga Curry (wild Lemon Curry)
This is the king of all lemons I could smell them the whole day. It is the largest lemon I have ever seen and tastes good just salted, in pickles and as a curry. Though it is called a curry, it is more like a pickle just that the addition of roasted coconut will spoil it if not consumed soon. So perhaps it is a curry indeed. We often find these lemons here during the festival season of Onam. I love them in salted form with bird's eye chilies. This curry needs a day or two to settle and give the right flavors so it needs to be made days ahead if you plan to serve it for a special occasion which reminds me with the Easter season approaching I need to make this curry for my days of meat abstinence.