Kadarangai Pickle | Wild lemon Pickle | Bara nimbu 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

Pour gingelly oil in a thick pan

Saute Kadarangai with 1 tbsp Gingelly oil

Diced kadarangai

Diced kadarangai in porcelain jar

Kadarangai pickle

Wild lemon orugai ready