Lemon pickle - Elumichai urukai stored in jaadi at mom's home always unforgettable. Now a days we get so many brands of pickles in stores, it tastes good but still mom, grandma pickles are always the best I say. Specially on summer holidays this is one major task of my mom, aunty and grandma. They prepared huge quantity also it lasts longer more than one year. Today I'm shaing the lemon pickle recipe.
For this lockdown time, I bought lemons and refrigirated sqeezed juices in a glass bottle and cut the lemons to make as pickle.
For marination:
- Lemons - 10
- Green Chili - 5 (optional)
- Salt as required (Rock salt is best)
For grinding:
- Mustard seeds - 1 tbsp
- Fenugreek seeds - 1 tbsp
- Dry roast the above 2 ingredients and grind with blender without add water.
For tempering and mixing:
- Mustard seeds - 1 tbsp
- Redchilli powder - 4 tbsp
- Asafoetida - 1/2 tbsp
- Gingelly oil - 100 gm
For marination:
- First wash lemon and dry thoroughly.
- Cut and squeeze juice from lemons and cut into 4 to 6 pieces.
- Cut green chili into 2 pieces.
- Take this in a porcelain or clay or glass container.
- Add salt and toss well.
- Cover it with a white cotton cloth.
- Everyday open and toss well, if possible keep it under direct sunlight for 3 - 5 days.
For tempering and mixing:
- Add red chili powder to the marination and toss well and leave for 10 mins.
- Heat oil in a pan add mustard let it splutter.
- Add marinated lemons to the pan.
- Add asafoetida and grinded powder under "For grinding". Saute it for a min.
- Switch off the flame and let it cool down, then transfer to urukai jaadi (glass or porcelain container).
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| Toss well by adding salt and leave it for 3 - 5 days |
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| Add red chili powder |
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| Add mutard seeds in oil |
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| Add marinated lemons |
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| Dry roast mustard seeds and fenugreek seeds |
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| Add grinded mixture |
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| Mix and saute well for 1 min |
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| Store it |
