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| Elimachangai Urugai - I (Hot Lemon Pickle) Recipe |
Category: Chutneys
Rating:
2.38
Servings: 1
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Ingredients
6 lemons
2 tablespoon red chilli powder
1/4 cup oil
1 salt; to taste --for seasoning-
1 tablespoon oil
1 teaspoon black mustard seeds
1 teaspoon asafoetida
Directions: How to Cook Elimachangai Urugai - I (Hot Lemon Pickle)
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
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Recent comments on this recipe:
 | | venkat writes:
poor in taste
Posted on 13 Jul 2010, 20:06 ET
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