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HOT LEMON PICKLE (ELUMICHAI URUGAI)
Makes :
1 Small Bottle
Preparation Time :
Cooking Time :
Preparation Method :
- Dry roast the fenugreek seeds and asafoetida powder. Powder fine and set it aside.
- Boil the lemons or limes whole in sufficient water to cover them.
- Cool the lemons or limes, quarter and set aside. Reserve the water.
- Heat the oil and add the mustard seeds. When splutter, add the chilli powder, green chillies, ginger and turmeric powder. Fry for a minute.
- Add the quartered lemons or limes and the reserved water.
- Sprinkle in the salt and the fenugreek-asafoetida powder. Mix well and cook for a few minutes or until well blended.
- Store in an airtight bottle and refrigerate.
INGREDIENTS
- 100 ml Gingelly oil
- 1 teaspoon mustard seeds
- 2 tablespoon red chilli powder
- 6 green chillies, cut into small pieces
- 2 "piece ginger, chopped fine
- 75 grams salt
- ½ teaspoon turmeric powder
- 1 teaspoon fenugreek seeds
- ½ teaspoon asafetida powder
- 6 lemons or limes