Elumichai Oorugai Recipe
Servings: 10 people
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.
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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
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.