Elimachangai urugai - i (hot lemon pickle)

1 Servings

Ingredients

Quantity Ingredient
6 Lemons
2 tablespoons Red chilli powder
¼ cup Oil
Salt; to taste -For Seasoning---
1 tablespoon Oil
1 teaspoon Black mustard seeds
1 teaspoon Asafoetida

Directions

Wash lemons and pat dry. In a heavy pan heat oil and put 3 lemons. Fry till lemons are light brown and remove. Repeat with the other 3 lemons. Now put 1 lemon at a time in the pan and fry till the juice oozes out. Repeat with all the lemons. Cool and cut lemons into 2 cm. pieces. Add red chilli powder and salt. Heat oil and add mustard seeds and asafoetida. When brown, pour over lemons. Mix well and allow to stand for 4 days. Refrigerate.

From: Southern Delights (Recipes To Remember From Palakkad) by Parwathy Akhileswaran

Recipe by: Southern Delights by Parwathy Akhileswaran Posted to recipelu-digest by Sharon Raghavachary <schary@...> on Feb 17, 1998

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