Elimachangai Urugai - I (Hot Lemon Pickle)
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Try this Elimachangai Urugai - I (Hot Lemon Pickle) recipe, or contribute your own. "Mustard" and "Indian" are two of the tags cooks chose for Elimachangai Urugai - I (Hot Lemon Pickle).
Yield: 1 Servings Ready in 1 hours
Cuisine: IndianMain Ingredient: Pickle
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Notes Elimachangai Urugai - I (Hot Lemon Pickle) Preparation
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 Posted to recipelu-digest by Sharon Raghavachary
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