Elimachangai Urugai - I (Hot Lemon Pickle)
Try this Elimachangai Urugai - I (Hot Lemon Pickle) recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 1 hour
- Served Person: 1
indian
mustard
lemon
pickle
hors d'oeuvre
summer
sour
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- salt to taste
- 1 tb vegetable oil
- 1/4 c vegetable oil
- 6 lemons
- for seasoning
- 2 tb red chilli powder
- 1 ts asafoetida
- 1 ts black mustard seeds
- Carbohydrate 69.9247399965345 g
- Cholesterol 0 mg
- Fat 49.3501337489374 g
- Fiber 22.4529997193588 g
- Protein 9.1180999992227 g
- Saturated Fat 3.87098922450028 g
- Serving Size 1 1 Serving (751g)
- Sodium 89.9459999359647 mg
- Sugar 47.4717402771757 g
- Trans Fat 1.92356859676156 g
- Calories 637 calories
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 <schary@earthlink.net> on Feb 17, 1998
