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    Whisk Affair » Recipes » Indian » Elumichai Oorugai

    Published: Jun 1, 2021 | Last Updated On: Jun 2, 2021 by Neha Mathur

    Elumichai Oorugai

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    Elumichai Oorugai is an instant lime pickle from the southern part of India. It is sweet, tangy and will definitely tickle your taste buds with its incredible taste. Here is how to make it.

    Want to try a few more pickle recipes, then here are some of my other favourites – Kerala Style Mango Pickle, Vadu Mango Pickle, Chilli Pickle, Avakaya Pachadi, Hing Ka Achar, Nimbu Mirch Ka Achar and Allam Avakaya.

    Elumichai Oorugai served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • How to make Elumichai Oorugai?
    • Serving Suggestions
    • Storing Suggestions
    • You might also like
    • Recipe Card

    About This Recipe

    If you are craving a lime pickle, then try this Elumichai Oorugai which comes together in just 30 minutes. It is a South Indian style instant lime pickle that gets the sour taste from limes, spicy from the red chili powder, and sweet from the use of jaggery.

    Limes are boiled, dried and then mixed with sesame oil, spice powders and jaggery to get this sweet and sour pickle. Make it in small batches and enjoy it fresh!

    This Elumichai Oorugai is,

    • Instant
    • Sweet + Sour
    • Easy to make
    • Delicious
    • Perfect for everyday meals

    Ingredients

    Elumichai oorugai ingredients.

    This pickle is slightly different from the regular pickles that are prepared in our Indian homes. This version needs a few basic ingredients such as – lime, sesame oil, asafetida, Kashmiri red chili powder, mustard seeds, fenugreek seeds powder, turmeric powder, jaggery, and salt.

    Get your hands on fresh limes, which are yellow or light green in color and are a little firm to touch.

    This pickle is prepared in sesame oil which gives a distinct taste to it. You can easily find sesame oil at any Indian grocery store or online.

    Asafoetida adds a beautiful flavor, but if you want it to be gluten free you can completely avoid adding it.

    I prefer to use Kashmiri red chili powder, as it adds a nice bright red color to the pickle without making it too spicy.

    Adjust the quantity of jaggery, depending on your taste.

    How to make Elumichai Oorugai?

    Wash 1 pound (500 g) lime and add them to a pressure cooker along with 1 cup of water. Pressure cook for 2 whistles on high heat.

    Note – You can also cook the lime in an instant pot for 5 minutes at high pressure.

    Lime added to a pressure cooker.

    Remove the cooker from heat and let the pressure release naturally. Open the lid of the cooker and drain the water. Spread the lime on a kitchen towel for a few hours until they are nicely dried.

    Boiled limes.

    Chop the lime into small pieces. Discard the seeds. 

    Chopped limes.

    Heat 4 tablespoon sesame oil in a pan over medium high heat.

    Sesame oil heating in a pan.

    When the oil is hot, reduce the heat to low. Add ¼ teaspoon asafetida, 2 tablespoon Kashmiri red chili powder,1 tablespoon powdered mustard seeds, ½ teaspoon powdered fenugreek seed, ½ teaspoon turmeric powder, ¼ teaspoon crushed jaggery, and 1 tablespoon salt to the pan. Add the chopped lime and mix everything well.

    Note – You can grind mustard seeds and fenugreek seeds together in a grinder.

    Spice powders added to the pan.

    Cook for 3-4 minutes. Remove the pan from heat and cool the pickle. Transfer it to a clean glass bottle and refrigerate for up to 2 months.

    Ready elumichai oorugai.

    Serving Suggestions

    This instant lemon pickle tastes great when served on the side with South Indian curd rice. It can be served with the humble combination of sambar rice, rasam rice, or any other South Indian or North Indian meals.

    It also tastes great when served with tawa paratha or stuffed parathas for breakfast.

    Storing Suggestions

    Elumichai Oorugai will last in the refrigerator for about 2 months, but I prefer to make it in small quantity that gets over in a month. It tastes great when prepared fresh. Make sure you store it in a clean and dry glass bottle.

    Use a clean and dry spoon to take out the pickle from the container and close the lid tightly after every use.

    You might also like

    • Starfruit Pickle
    • Green Mango Chutney (Raw Mango Chutney)
    • Aam Chunda
    • Mint Chutney

    Recipe Card

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    Elumichai Oorugai is an instant lemon pickle from the southern part of India. It is sweet, tangy and will definitely tickle your taste buds with its incredible taste. Here is how to make it.

    Elumichai Oorugai Recipe

    Elumichai Oorugai is an instant lemon pickle from the southern part of India. It is sweet, tangy and will definitely tickle your taste buds with its incredible taste. Here is how to make it.
    5 from 1 vote
    Print Pin Rate
    Course: Accompaniment
    Cuisine: Indian
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 10 people
    Calories: 74kcal
    Author: Neha Mathur

    Ingredients 

    • 1 pound lime
    • 4 tablespoons sesame oil
    • ¼ teaspoon asafetida
    • 2 tablespoons Kashmiri red chili powder
    • 1 tablespoon mustard seeds (powdered)
    • ½ teaspoon fenugreek seed powder
    • ½ teaspoon turmeric powder
    • ¼ teaspoon crushed jaggery
    • 1 tablespoon salt
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    Instructions

    • Wash 1 pound (500 g) lime and add them to a pressure cooker along with 1 cup of water. Pressure cook for 2 whistles on high heat.
    • Note – You can also cook the lime in an instant pot for 5 minutes at high pressure.
    • Remove the cooker from heat and let the pressure release naturally. Open the lid of the cooker and drain the water. Spread the lime on a kitchen towel for a few hours until they are nicely dried.
    • Chop the lime into small pieces. Discard the seeds. 
    • Heat 4 tablespoon sesame oil in a pan over medium high heat.
    • When the oil is hot, reduce the heat to low. Add ¼ teaspoon asafetida, 2 tablespoon Kashmiri red chili powder,1 tablespoon powdered mustard seeds, ½ teaspoon powdered fenugreek seed, ½ teaspoon turmeric powder, ¼ teaspoon crushed jaggery, and 1 tablespoon salt to the pan. Add the chopped lime and mix everything well.
    • Note – You can grind mustard seeds and fenugreek seeds together in a grinder.
    • Cook for 3-4 minutes. Remove the pan from heat and cool the pickle. Transfer it to a clean glass bottle and refrigerate for up to 2 months.

    Notes

    If you want the pickle to be gluten-free you can avoid adding asafetida.

    Nutrition

    Calories: 74kcal | Carbohydrates: 6g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 725mg | Potassium: 89mg | Fiber: 2g | Sugar: 1g | Vitamin A: 498IU | Vitamin C: 13mg | Calcium: 24mg | Iron: 1mg
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