South Indian elumichai oorugai recipe

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South-Indian-pickle

South Indian elumichai oorugai with out boiling the lemon. Excellent for small batches to utilize lemon.

When my in legal guidelines have been right here final December, they purchased gooseberry. Since I didn’t discover initially considering it’s lemon, after per week it needed to be made use quick. So mami requested me to make pickle with it. She even lower and stored for me. It was very straightforward process than my gooseberry pickle I had posted. I had a thought that I ought to attempt the identical approach with lemon as I really like lemon pickle.

After I obtained recent lemon final week, additionally the do-it-yourself pickles ran out of inventory. Deliberate to make a small batch of lemon pickle similar approach as she taught me the gooseberry pickle. It turned out good to go well with my style, so considered sharing my model number2️⃣. Greatest to utilize lemon shortly in addition to make small batch in order that it will get over quickly.

lemon-pickle
elumichai-oorugai

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South Indian elumichai oorugai

South Indian elumichai oorugai with out boiling the lemon. Excellent for small batches to utilize lemon. Fast video,
with step-by-step detailed recipe.

Delicacies Indian, South Indian

Cup measurements

Substances

  • 5 Lemon Small Indian selection
  • 1 tbsp Purple chilli powder spicy
  • 1 tbsp Kashmiri purple chilli powder
  • 1/4 tsp asafoetida
  • 1/8 tsp Fenugreek seeds powder Roasted
  • half of tsp Turmeric
  • 1/4 tsp jaggery powder
  • 3 tbsp oil
  • Salt as wanted

Directions

  • Wash, pat dry and lower lemon into small items as proven. I keep away from reducing by way of the seeds and take out complete because it causes extra bitterness.

  • Add salt generously to the lower lemon in a non reactive jar (glass or porcelain)

  • I stored it in room temperature by way of out the day and refrigerated within the evening. Daily toss and preserve inside fridge itself.

  • After minimal Four days, the lemon will get softened within the salt. This makes the lemon get simply cooked in addition to smooth.

  • To make pickle, collect all of the elements. Warmth a pan with oil.

  • Splutter mustard. Add half of the asafoetida. I added fenugreek seeds powder in oil itself.

  • Add the soaked lemon to grease rigorously. Saute in oil for 2 minutes to cook dinner it.

  • Add turmeric and purple chilli powder. combine properly and cook dinner for Four minutes in medium flame.

  • As soon as the pickle begins leaving out oil, add jaggery and proceed cooking for yet another minute.

  • Quiet down and retailer in a clear jar. Maintain refrigerated.

Notes

  • I normally have roasted fenugreek powdered with me in inventory, so used it whereas tempering.
  • If you happen to dont, you possibly can roast 1/Four tsp fenugreek seeds (vendhayam) till aromatic and powder it utilizing mortar pestle. It will get powdered simply as we roast it.

Elumichai oorugai technique:

  1. Wash, pat dry and lower lemon into small items as proven. I keep away from reducing by way of the seeds and take out complete because it causes extra bitterness.
    cut-lemon
  2. Add salt generously to the lower lemon in a non reactive jar (glass or porcelain)
    mix-salt
  3. I stored it in room temperature by way of out the day and refrigerated within the evening. Daily toss and preserve inside fridge itself.
  4. After minimal Four days, the lemon will get softened within the salt. This makes the lemon get simply cooked in addition to smooth.
  5. To make pickle, collect all of the elements. Warmth a pan with oil.
    elumichai-oorugai
  6. Splutter mustard. Add half of the asafoetida. I added fenugreek seeds powder in oil itself.
  7. Add the soaked lemon to grease rigorously. Saute in oil for 2 minutes to cook dinner it.
    add-spices
  8. Add turmeric and purple chilli powder. combine properly and cook dinner for Four minutes in medium flame.
    cook
  9. As soon as the pickle begins leaving out oil, add jaggery and proceed cooking for yet another minute. Quiet down and retailer in a clear jar. Maintain refrigerated.pickle-ready

All the time deal with pickle with none moisture in arms/ spoon. Use non reactive materials for each storing in addition to spooning.

elumichai-oorugai

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