Hot Lemon Pickle : Kara Elumichai Oorukai
Common traditional and authentic pickle
Ingredients
- 12 nos Lemon Ripe and fresh
- 12 Red chillies without stalks
- 7 gms Asafoetida Preferably cake
- 2 tsp Fenugreek seeds
- Salt to taste
- 3 tsp Mustard for grinding optional for tempering
- ½ cup Oil
Instructions
- Wash lemons, dab dry and cut them into 4 to 8 pieces and set aside.
- Roast salt in a dry pan till it crepitates and set aside.
- Dry fry fenugreek till it turns brownish.
- Roast mustard till it splutters. Fry red chilli and asafoetida in 2 tsp oil.
- Grind salt, red chilli, asafoetida, mustard and fenugreek into a fine powder.
- Mix the powder with lemon thoroughly.
- Temper with mustard fried in oil.
- Mix and press the pieces down so that oil floats on top, which prevents spoiling.
- Mix every day.
- It is ready to consume in 3 - 4 days.
Tried this recipe?Let us know how it was!
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