Kadarangai Pickle | Wild lemon Pickle | Bara nimbu pickle


Kadarangai Pickle


Cuisine Style: South India | Cooking Time: 10 minutes | To Serve: 10 | Take with: Curd Rice | Type : Pickles

Ingredients (for paste)

  • Kadarangai – 1
  • Gingelly oil – 50 ml
  • Mustard seeds – 1 tbsp
  • Fenugreek – 1 ½ tbsp
  • Dry red chilli – 7
  • Turmeric powder – ½ tbsp
  • Asafetida – ½ tbsp
  • Sea salt as required

Preparation

  • Wash and put the whole Kadarangai onto the thick pane with little oil and sauté for 2 mins.
  • Once cool down cut into small pieces.
  • Take the sliced Kadarangai in a porcelain jar and add sea salt.
  • Mix well and expose to sunlight about 2 to 3 days.

For seasoning

  • Dry roast mustard seeds, Fenugreek, red chilli and grind to fine powder.
  • In a pan take gingelly oil and put mustard seed.
  • Put powdered mustard seeds and fenugreek.
  • Add asafetida, red chilli powder, turmeric powder.
  • Now mix the sliced Kadarangai and mix well.
  • Store it in porcelain jar (Optionally pour some more gingelly oil).

Kadarangai Pickle Step by step procedure

Kadarangai

Kadarangai

Pour gingelly oil in a thick pan

Pour gingelly oil in a thick pan

Saute Kadarangai with 1 tbsp Gingelly oil

Saute Kadarangai with 1 tbsp Gingelly oil

Diced kadarangai

Kadarangai

Diced kadarangai in porcelain jar

Diced kadarangai in porcelain jar

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