March 22, 2017

Neer Elumichangai (Oil-Free Lemon Pickle)

This Preserved Lemons soaked in water is the most favourite side dish for curd rice in our family. We are addicted to the taste of this Neer Elumichangai which also goes very well for Poricha Kuzhambu, More Kuzhambu and Upma varieties. It gives the taste of a pickle and at the same time oil and spice free and hence even elders can have guilt free...
  • Pre time: 10 mins
  • Cooking time: 15 mins

Ingredients for making Neer Elumichangai:

  • Good quality juicy lemons 7 chopped in to very small pieces
  • Ginger  grated 1 tab spoon
  • Green chillies finely chopped from around 10 chillies
  • Crystal salt 2 table spoonss
  • Water 3 cups
  • Hing / Asafoetida a small piece

Method for making Neer Elumichangai:

In a vessel boil the water with salt till the 3 cups of water becomes 1 cup.
Add the hing to it. 
Then allow it cool well. 
Add all other ingredients in a clean dried glass bottle and add the salty water and mix well. 
It cant be used on that day itself. 
It takes minimum 2 days  to get soaked well. 
Then refrigerate it and use for a week.