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Elumichai Oorugai Recipe (Tamil Nadu Style Instant Lime Pickle)
Course:
Accompaniment
Cuisine:
Indian
Prep Time:
5
minutes
Cook Time:
15
minutes
Total Time:
20
minutes
Servings:
10
people
Calories:
74
kcal
Author:
Neha Mathur
Elumichai Oorugai
is an instant lime pickle from the southern part of India (Tamil Nadu). It is sweet, and tangy, and will definitely tickle your taste buds with its incredible taste. Here is how to make it.
Print Recipe
US Customary
-
Metric
Ingredients
1
pound
limes
500 g
4
tablespoons
sesame oil
¼
teaspoon
asafetida (hing)
2
tablespoons
Kashmiri red chili powder
1
tablespoon
mustard seeds
powdered
½
teaspoon
fenugreek seed powder (methi dana powder)
½
teaspoon
turmeric powder
¼
teaspoon
crushed jaggery
1
tablespoon
salt
Instructions
Wash the limes with water 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 limes on a kitchen towel for 3-4 hours until they are nicely dried.
Chop the limes into small pieces (¼ inch). Discard the seeds.
Heat sesame oil in a pan over medium-high heat.
When the oil is hot, reduce the heat to low.
Add asafetida, Kashmiri red chili powder, mustard seeds, fenugreek seed, turmeric powder, jaggery, and salt to the pan.
Add the chopped lime and mix everything well.
Cook for 3-4 minutes, stirring frequently. 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.
You can grind mustard seeds and fenugreek seeds together in a grinder.
Nutrition
Calories:
74
kcal
|
Carbohydrates:
6
g
|
Protein:
1
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
3
g
|
Sodium:
725
mg
|
Potassium:
89
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
498
IU
|
Vitamin C:
13
mg
|
Calcium:
24
mg
|
Iron:
1
mg