Go Back

elumichai oorugai recipe /lemon pickle tamilnadu style

marination for 3-7 days prep time - 30 minutes

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