Tuesday, August 11, 2015

Lemon Pickle

  • Lemon - 4 nos
  • Turmeric powder - 1/4 tbsp
  • Red chilli powder - 1 tbsp
  • Turmeric powder - 1/4 tbsp
  • Asafodita powder - 1/4 tbsp
  • Gingelly oil - 3 to 4 tbsp
  • Curry leaves - few
  • Mustard seeds - 1 tbsp
  • Salt as needed

To Roast and Grind:-
  • Fenugreek seeds -1 tbsp
  • Mustard seeds - 1 tbsp
  • Red chillies - 4 to 5 nos

1. Heat a pan, add fenugreek seeds, mustard seeds and red chillies and dry roast till the color starts changing to brown. Remove from fire and Let it cool down. Powder the roasted mixtures to a slightly coarse texture. Set aside.
2. Cut the lemons into small bite size pieces and remove the seeds.
3. In a pan, boil 1 cup of water and put the lemon pieces in to it and add salt and turmeric powder. Cover the lid and allow to boil for 5 to 10 minutes or until it's soft.

4. Now add ground powder and red chilli powder and mix everything well. 

5. Heat oil in a kadai and when it is hot add mustard. Once the seeds crackle, add curry leaves, asafoetida and broken red chilli. Remove from fire and pour it over the lemon mixture. Mix well and transfer it to a glass jar/ bottle.

6. Serve with sambar rice or Curd rice.

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