Lemon pickle recipe | Nimbu | எலுமிச்சை ஊறுகாய்

Lemon Pickle recipe | Nimbu | எலுமிச்சை ஊறுகாய் is a type of pickle is prepared without using oil. This can be stored for years and this is one of the best side dish for curd rice. You can prepare this pickle when you get lemons in abundant and store for a long period.

Pickles will always help us at the time of emergency. Usually pickles were prepared with fruits and vegetables of sour taste. Nimbu plays a prominent role in pickle preparation. In Poondu Oorugai we add lemon juice for its tanginess. Here we prepare Pickle with the same fruit itself. 🍋  This is very easy to prepare. Follow my steps, make and enjoy its taste.

Ingredients:-

  • lemon – 20 number
  • red chillies/ vara milagai – 40 number
  • fenugreek seeds/ vendhayam – 1 tsp
  • asafoetida/ perungaayam – 1/2 tsp
  • salt/ uppu – 3/4 tumbler

Method:-

1. Cut each lemon into 8 pieces. I have shown in the photo below.

Chopped lemons ready for making pickle

2. Dry roast red chillies, cool down to room temperature and grind into a fine powder.

Roasted red chillies

3. Dry roast fenugreek seeds and asafoetida.

4. Mix all the above, lemon, red chilly powder, fenugreek seeds, asafoetida and salt together in a container.

All ingredients mixed together

5. Put it in a pickle container or glass jar for one or two days. Rotate the pickle using a ladle once in a day for a few days.

Related posts are:-

எலுமிச்சை உப்பு ஊறுகாய்

Poondu Oorugai

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