Elumichai Oorugai (tangy Lemon Pickle)

Elumichai Oorugai, also known as Tangy Lemon Pickle, is a popular South Indian condiment that adds a burst of flavor to any meal. This zesty and spicy pickle is a perfect accompaniment to rice, dosa, idli, or even a simple yogurt rice.

Elumichai Oorugai (tangy Lemon Pickle)

Ingredients

  • 10-12 lemons, washed and dried
  • 1/2 cup salt
  • 2 tbsp red chili powder
  • 1 tsp turmeric powder
  • 1/2 tsp asafoetida (hing)
  • 2 tbsp mustard seeds
  • 1/4 cup sesame oil

Instructions

  1. Quarter the lemons and remove the seeds.
  2. In a large bowl, mix the lemon quarters with salt and turmeric powder. Let it marinate for 3-4 hours.
  3. Heat sesame oil in a pan and add mustard seeds. Once they splutter, turn off the heat and let it cool.
  4. Add red chili powder and asafoetida to the cooled oil.
  5. Add the marinated lemons to the spiced oil and mix well.
  6. Transfer the pickle to a clean, dry jar and let it sit for 2-3 days before consuming.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
10 minutes
Total time:
30 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
25 per serving
Carbohydrates
6g
Fat
0g
Protein
1g

Supplies

Large bowl Pan Jar

Tools

Knife Cutting board Spatula

Serving suggestions

Serve Elumichai Oorugai with steamed rice, dosa, idli, or curd rice for a burst of tangy flavor.

Tips & tricks

Make sure the lemons are completely dry before marinating to prevent spoilage. Store the pickle in a dry, airtight container for a longer shelf life.

Cost

$5