Elimachangai Urugai (Hot Lemon Pickle) |
Course : Indian
Source: Southern Delights by Parwathy Akhileswaran
Serves: 1 |
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Ingredients:
6 medium lemons |
2 tablespoons red chile powder |
1/4 cup oil |
1 teaspoon salt -- to taste |
---FOR SEASONING--- |
1 tablespoon oil |
1 teaspoon black mustard seeds |
1 teaspoon asafetida |
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Preparation / Directions:
Wash lemons and pat dry. In a heavy pan heat oil and put 3 lemons. Fry until lemons are light brown and remove. Repeat with the other 3 lemons. Now put 1 lemon at a time in the pan and fry until the juice oozes out. Repeat with all the lemons. Cool and cut lemons into 2 cm. pieces. Add red chile powder and salt. Heat oil and add mustard seeds and asafetida. When brown, pour over lemons. Mix well and allow to stand for 4 days. Refrigerate.
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