Elumichai Oorugai Recipe (Tamil Nadu Style Instant Lime Pickle)
Servings: 10 people
Calories: 74kcal
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.
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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: 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