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.
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
- Quarter the lemons and remove the seeds.
- In a large bowl, mix the lemon quarters with salt and turmeric powder. Let it marinate for 3-4 hours.
- Heat sesame oil in a pan and add mustard seeds. Once they splutter, turn off the heat and let it cool.
- Add red chili powder and asafoetida to the cooled oil.
- Add the marinated lemons to the spiced oil and mix well.
- 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