Ingrediants:
Elumichampazham/Lemon - 12 to 14 ( cut into quarters )
Chili powder - 1/4 cup
Mustard seeds or kadugu - 1 tsp
Turmeric powder - 1 tsp
Asafoetida or perungayam - 1 tsp
Salt
Gingelly oild
Pickle powder:
Fenugreek seeds - 1 tsp
Mustard seeds - 1 tsp
Take a pan and dry roast the mustard seeds and fenugreek seeds and powder it.
Method:
Wash the lemon. Clean with cotton cloth, make sure the lemon is dry. Cut the lemon.
Take a glass bottle or bowl, add the cut lemon, mix with salt and lemon. Let it marinate for 7 days. Shake it for every 2 days. After 7 days, Take marinated lemon pickle in a big bowl, add the chili powder, pickle powder and asafoetida mix well. In a pan add gingelly oil, add mustard seeds, let it splutter, switch off the stove, let it cool. Add this oil into the pickle, give a good stir. Put into the glass bottle. Keep it out side for 3 months, after that store into the refrigrator. We can use the pickle powder for all pickles.
Elumichampazham/Lemon - 12 to 14 ( cut into quarters )
Chili powder - 1/4 cup
Mustard seeds or kadugu - 1 tsp
Turmeric powder - 1 tsp
Asafoetida or perungayam - 1 tsp
Salt
Gingelly oild
Pickle powder:
Fenugreek seeds - 1 tsp
Mustard seeds - 1 tsp
Take a pan and dry roast the mustard seeds and fenugreek seeds and powder it.
Method:
Wash the lemon. Clean with cotton cloth, make sure the lemon is dry. Cut the lemon.
Take a glass bottle or bowl, add the cut lemon, mix with salt and lemon. Let it marinate for 7 days. Shake it for every 2 days. After 7 days, Take marinated lemon pickle in a big bowl, add the chili powder, pickle powder and asafoetida mix well. In a pan add gingelly oil, add mustard seeds, let it splutter, switch off the stove, let it cool. Add this oil into the pickle, give a good stir. Put into the glass bottle. Keep it out side for 3 months, after that store into the refrigrator. We can use the pickle powder for all pickles.
Comments
Post a Comment