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2:08 PM
Sibi Sukumar
 |
This is the lemon you get in US. This is too big and the taste is also different. |
Ingredients:-
Cheru naranga / Yellow Lemon - 10 ( the grocery store here has lemon double the size of it back home, so I purchased the same lemons we get in India from the Global food market in Kirkwood)
Salt - to taste + a pinch of sugar
Gingelly oil / Nallenna / Sesame oil - 2 table spoon + 2 table spoon
Mustard seeds - 1.5 tea spoon
Fenugreek seeds - 1 tea spoon
Garlic - 10 cloves ( you can add more if you love the bite of it in your pickle)
Ginger - a small piece
Green chilly - 2-3 sliced
Curry Leaves - a handful
Turmeric powder - 1/4 tsp
Red chili powder - 2 table spoon ( use as per your spice level , 2 tbsp is really spicy)
Kaayam ( asafoetida) - 1/4 tea spoon
Vinegar - 2 tea spoon
Salt to taste
Preparation:
1. Clean , wash and pat dry the lemons .
2. Steam in a idlicooker or steamer for 5-8 minutes.
3. Let it cool and wipe it well with a kitchen towel and cut into 8 pieces.( if lemon is small make 4 pieces).
4. Take an air tight glass jar and add lemon and a table spoon of salt and a pinch of sugar and mix well.
5. Keep it for a couple of days.
On the day you are making the pickle
1. Heat 2 table spoons of gingelly oil/ nallenna in a pan and add mustard seeds.
2. When they pop up add fenugreek seeds and fry for 30 seconds.
3. Add garlic, ginger, green chilly and curry leaves and saute for a couple of minutes and add turmeric powder.
4. Add chili powder , and mix well. Add 1/4 cup of water and bring to boil.
5. Simmer for 5 minutes or till the water is reduced or it is thick.
6. Add asafoetida ( kaayam) and fenugreek powder (if using) and mix well.
7. Remove from fire and let it cool.
8. Add Lemon pieces , salt to taste and vinegar mix well.
9. My mom usually leave it in the pan for 4-6 hours , but you can omit this step if you want.
10. Transfer that to a glass jar and add 2 table spoon of gingelly oil.
11. Make sure the glass jar is airtight.
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