Lemon pickle | Elumichai oorugai-How to make-Step by step photos & Video

Cuisine Style: South India | Preparation Time: 5 min & 2 days for dryout | Cooking Time: 10 minutes | To Serve: 10 | Take with: Curd Rice | Type : Pickles, achar,oorugai

Ingredients

• Lemon – 9
• Gingelly oil – 50 ml
• Mustard seeds – 1 tbsp
• Fenugreek – 1 ½ tbsp
• Dry red chilli – 8
• Turmeric powder – ½ tbsp
• Asafetida – ½ tbsp
• Sea salt as required

Marinade

• Wash & wipe out lemon then cut the lemon into small pieces.
• Take the sliced lemon in a porcelain jar and add sea salt.
• Mix well and expose to sunlight about 2 to 3 days.

Seasoning & Preparation Method

• Dry roast mustard seeds, Fenugreek, red chilli and grind to fine powder.
• Heat gingelly oil in a pan then add mustard seeds. once its spluttered then add powdered mustard seeds and fenugreek.
• Add asafetida, red chilli powder, turmeric powder.
• Now mix the sliced lemon and mix well.
• Store it in porcelain jar (Optionally pour some more gingelly oil).

How to make Lemon pickle video

Simple lemon pickle Step by step procedure with pictures [Easy]

Organic Lemon

Lemon tree

Lemon

Cut into slices, sprinkle sea salt and expose to sunlight

Dry roast mustard seeds

Dry roast fenugreek

Dry roast dry red chilli

Heat gingelly oil in a pan then add mustard seeds

Add mustard powder

Add fenugreek powder

Add asafetida

Add turmeric powder

Add red chilli powder

Add lemon slices

Mix well

Store in porcelain jar & ready to use

Elumichai oorugai-Tamilnadu style

Nimboo ka achar