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  • Serves: 1 Servings

Elimachangai Urugai - I (Hot Lemon Pickle)

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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


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.

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