February 17, 2015

Simple recipe of Lemon Pickle (Elumichai Oorugai)

Lemon pickle is the most common pickle that goes well with both rice and parathas. The unique flavour of lemon and  its sourness blended with the spices gives wonderful taste. If it is made with care following the right method, it can be stored and used for a long time...



 CLICK HERE TO SEE THE RECIPES OF OTHER PICKLES

How to make Lemon Pickle?

   










  1. Take 10 Lemons and wash them and wipe to dry.

  2. Cut them into quarters and put in a large dry glass bowl.

  3. Sprinkle 100 gms of crystal salt on them and mix well with a wooden spoon.

  4. Close it with a lid and keep aside. Let it get soaked well for 3 days. Once in a day don't forget to give it a stir with a dry spoon.

  5. Dry roast 2 tea spoons of fenugreek to golden brown, powder it and keep aside.

  6. Add 4 teaspoons full of red chilli powder to it and mix well.

  7. Add the fenu greek powder.

  8. In a sauteing pan heat 100 ml of gingelly oil (Sesame oil).

  9. When it starts giving out smoke, add 1 tea spoon of hing powder to it and pour it on the pickle.

  10. Mix well with a dry ladle.

  11. Once the added oil becomes cool transfer the pickle with a dry spoon to a well cleaned and dried glass bottle or clay jar. 

  12. Let it be in normal room temperature for two days.

  13. Then refrigerate it and use.



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