5 nos Lemon4 tsp Chilly powder1 tsp Asafoetida (Kayam)1/2 tsp Fenugreek seeds (Uluva)Salt (As reqd) For preparing naranga kootu, dry roast the fenugreek seeds and asafoetida and powder them.Meanwhile take the juice of lemon in a bowl.In a kadai, heat chilly powder and powdered mixture in low flame.Add this to lime. Serve with curd rice or any variety rice. Kerala