Hot Lemon Pickle : Kara Elumichai Oorukai
Common traditional and authentic pickle
Lemon( Ripe and fresh ) –
( without stalks ) –
Asafoetida( Preferably cake ) –
(to taste) –
Mustard( for grinding optional for tempering ) –
Wash lemons, dab dry and cut them into 4 to 8 pieces and set aside.
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
, red chilli, asafoetida, mustard and fenugreek into a fine powder.
Mix the powder with lemon thoroughly.
Temper with mustard fried in
Mix and press the pieces down so that
floats on top, which prevents spoiling.
Mix every day.
It is ready to consume in 3 – 4 days.