elumichai oorugai recipe /lemon pickle tamilnadu style

That Jadi(pickling pot)at my mom’s place still remains me of my patti preparing that seductive unbeatable special tasty pickles.Pickling has always been an enjoyable activity for my patti that she had never missed a single year to prepare lemon pickle.Early morning she would start her work!from cutting the lemon till she finishes the pickles she doesn’t allow any one to touch. Iam the only reliable person who has all the right to keep it(elumichai oorugai recipe) under sunlight everyday and hand it over to my paati(grandma).Nowadays loads of branded pickles are available in market but the pickles done by our grandma’s with love and involvement are always matchless.Its very important to toss the pickle(elumichai oorugai recipe) every day by keeping under sun.Otherwise fungus will form and pickle will spoil easily.Usually the lemons are boiled ,cut and then the pickling process begins! but I have cut fresh and then started the process but previous one was my paati’s way.Don’t worry about adding some extra salt then only the pickles will not spoil easily.Even while adding oil be generous so that we can keep the pickles longer.

elumichai oorugai recipe /lemon pickle tamilnadu style

INGREDIENTS:

For marination:

Lemons – 15(medium)
Turmeric powder – 2-3tsp
Salt according to taste(rock salt only)

For tempering and mixing:

Red-chilli powder – 4-5tbsp(add more if you want it more spicy)
Roasted fenugreek powder – 1 tbsp
Asafoetida – 1/2 tbsp
Oil(gingelly oil) – 100 gm(adjust according to need)
Mustard seeds – 1 tbsp

METHOD:

For marination:

1.First wash lemon and dry thoroughly.
2.Cut lemons into 4 or 6 parts.
3.Squeeze some juice into it while cutting.
4.Take this in a porcelain or glass container.
5.Mix extra high salt to it with turmeric powder.
6.Cover it with a white cotton cloth or muslin.
7.Should daily mix and keep it under sunlight for 6-7 days repeating the same daily.

For tempering and mixing:

ADD CHILLI,FENUGREEK AND HING POWDER

HEAT OIL

SPLUTTER MUSTARD SEEDS

ADD THIS TO LEMON MIX

MIX WELL

8.Add asafoetida,chillipowder and roasted fenugreek powder to the marinated lemon.
9.Mix everything.
10.Heat oil in a kadai add mustard let it crackle.
11.Add it little by little and mix everything.
12.Store it a glass or jadi  container.
13.The taste matures day by day.

elumichai oorugai recipe /lemon pickle tamilnadu style

marination for 3-7 days prep time - 30 minutes

Print Recipe Pin Recipe

Ingredients

  

For marination:

• Lemons - 15 medium
• Turmeric powder - 2-3tsp
• Salt according to taste rock salt only

For tempering and mixing:

• Redchilli powder - 4-5tbsp
• Roasted fenugreek powder - 1 tbsp
• Asafoetida - 1/2 tbsp
• Oil gingelly oil - 100 gm
• Mustard seeds - 1 tbsp

Instructions

 

For marination:

• First wash lemon and dry thoroughly.
• Cut lemons into 4 or 6 parts.
• Squeeze some juice into it while cutting.
• Take this in a porcelain or glass container.
• Mix extra high salt to it with turmeric powder.
• Cover it with a white cotton cloth or muslin.
• Should daily mix and keep it under sunlight for 6-7 days repeating the same daily.

For tempering and mixing:

• Add asafoetida,chillipowder and roasted fenugreek powder to the marinated lemon.
• Mix everything.
• Heat oil in a kadai add mustard let it crackle.
• Add it little by little and mix everything.
• Store it a glass container.
• The taste matures day by day.
  

Notes

Little oil should float above the pickle mixture so that pickle can last longer.
Use only gingelly oil for pickles.
Wash and wipe lemons dry before chopping.
Extra crystal salt is always needed for the pickles to last longer.
Add only roasted fenugreek powder to the pickles.
Store only in glass or porcelain containers.
If using little oil then you should store in refrigerator.
Use sterilized bottles for storing

other recipes:

homemade iced tea recipe lemon

simple lemon rice

lemon soda drink

Welcome for more pickle delicacies:

Anu’s – orange peel pickle and mango ginger pickle

Jayas – Instant mango pickle

Shobana’s – Instant mango pickle

Parvathy’s – Cauliflower,carrot,turnip pickle

Swati’s – Green chilli pickle

Poornima’s – gooseberry pickle

Shubha’s – Instant mango pickle

Related articles across the web

• Recipe: Marinated Baby Beet and Carrot Salad with Yogurt Ranch Dressing – In Like a Lion: Feisty Spring Recipes from Brooklyn Supper
• Fingerling Potatoes with Fennel
• Ways To Use Home Grown Tomatoes
• Lemon essential oil and Ylang Ylang oil for aromatherapy
• Lemon Poppy Seed Cookies – #CreativeCookieExchange