Side Pannel
Elimachangai Urugai - I (Hot Lemon Pickle)
Elimachangai Urugai - I (Hot Lemon Pickle)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Indian
Ingredients List
- 6 Lemons
- 2 tb Red chilli powder
- 1/4 c Oil
- Salt; to taste
- ---For Seasoning---
- 1 tb Oil
- 1 ts Black mustard seeds
- 1 ts 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.
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.
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