Immediate lemon pickle is made by stress cooking lemon and seasoning it with spices, as a substitute of marinating lemon in salt and anticipate few days.
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This technique is often carried out in marriages as this may be carried out immediately. Lemon pickle is my favourite among the many pickles. Even mango pickle comes subsequent.
I really like neer nellikkai and vadumanga too however with regards to these type of thick pickles it’s lemon pickle. Ever since I bought married, mother will make lemon pickle and mango thokku and go it to me.
I make mango thokku typically as it’s straightforward in addition to Vj’s favourite. However that is the primary time I ready lemon pickle. This may be ready with very much less oil. So it must be stored in fridge and consumed in a month.
However since we make this very much less, it is not going to be an issue. Few days again requested mother learn how to make lemon pickle as I bought sick and couldn’t eat something correctly. I felt like having mother’s lemon pickle, so determined to make my very own.
We’re not fan of retailer purchased pickles, the flavors we make at house is one of the best and cant even examine each. Normally make fast and straightforward thokku like mango thokku, tomato thokku or neer nellikkai.
As soon as I attempted a model from Malaysia referred to as Lingam during which the lemon pickle was so similar to do-it-yourself ones. Sadly it isn’t out there nowadays.
I believed Vj will not be liking lemon pickle that a lot, however when he had yesterday, he instructed he appreciated it very a lot. Since that is very straightforward to make, I assume could make typically too right here after. Click on right here – Take a look at all of the pickle recipes
Prime tip
- The cookbook I’ve says for a lemon, its 2 lengthy purple chillies or 1 teaspoon purple chilli powder (if retailer purchased).
- The salt must be identical because the purple chilli powder (provided that retailer purchased is used).
- And I exploit rock salt (kal uppu)I’ve fenugreek seeds (vendhayam/ methi seeds) roasted and powdered stored prepared, so used it.
- My mother says, elders roast the purple chillies, asafoetida (katti perungayam) and methi seeds and powder it, add to the pickle. However I like uncooked purple chilli taste loads.
Click on right here to learn elumichai oorugai in tamil
Recipe card
Immediate lemon pickle
Immediate lemon pickle (elumichai oorugai) is made by stress cooking lemon and seasoning it with spices, as a substitute of marinating lemon in salt and anticipate few days.
Components
- 10 Lemon Indian small selection
- 20 Crimson chilli lengthy selection
- ¼ teaspoon Asafoetida
- ½ teaspoon Turmeric
- 1 teaspoon Fenugreek seeds roast and powder
- Salt – As wanted
To mood
- 1 tablespoon Sesame oil
- ½ teaspoon Mustard
- ¼ teaspoon Asafoetida
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Directions
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Pierce the lemon with a knife or any sharp merchandise and stress prepare dinner it for two whistles with half the salt and really much less water.
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As soon as carried out, calm down and chop the lemon. Take away any seeds in it.
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Powder purple chillies coarsely. I prefer it coarse identical to my mother does, however in order for you you possibly can powder finely too.
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Warmth kadai with oil and mood with mustard and asafoetida. Add the chopped lemon together with the pulp/juice if any.
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Add required salt, turmeric, purple chilli powder, asafoetida, fenugreek seeds powder. Combine to coat the lemon. Simply prepare dinner till the surplus moisture goes off.
Notes
- Use vivid purple chillies for extra engaging color. The one I used was darkish in color.
- Including asafoetida (Perungayam/ hing) half whereas tempering and half as such provides great flavour.
- Let the purple chilli be crisp in order that it will get powdered simply. So you possibly can solar dry it.
- Hold refrigerated at all times.
Stepwise pictures
1. Pierce the lemon with a knife or any sharp merchandise and stress prepare dinner it for two whistles with half the salt and really much less water.
2. As soon as carried out, calm down and chop the lemon. Take away any seeds in it.
3. Powder purple chillies coarsely. I prefer it coarse identical to my mother does, however in order for you you possibly can powder finely too.
4. Warmth kadai with oil and mood with mustard and asafoetida. Add the chopped lemon together with the pulp/juice if any.
5. Add required salt, turmeric, purple chilli powder, asafoetida, fenugreek seeds powder. Combine to coat the lemon. Simply prepare dinner till the surplus moisture goes off.
Serve with Curd rice (thayir sadam) one of the best. I like pickles solely with curd rice, however many prefer it with rasam, parathas, upmas too.
