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