Elimachangai Urugai - I (Hot Lemon Pickle)

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Title: Elimachangai Urugai - I (Hot Lemon Pickle)
Yield: 1 Servings
Categories: Indian


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.

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

Recipe by: Southern Delights by Parwathy Akhileswaran

Posted to recipelu-digest by Sharon Raghavachary on
Feb 17, 1998