Name: Elimachangai Urugai - I (Hot Lemon Pickle)
Ingredients: 6 Lemons; 2 tb Red chilli powder; 1/4 c Oil; Salt; to taste -For Seasoning---; 1 tb Oil; 1 ts Black mustard seeds; 1 ts Asafoetida

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George Whitefield

CATEGORY	CUISINE	TAG	YIELD
Grains	Indian	Indian	1	Servings

INGREDIENTS

6		Lemons
2	tb	Red chilli powder
1/4	c	Oil
		Salt; to taste -For Seasoning—
1	tb	Oil
1	ts	Black mustard seeds
1	ts	Asafoetida

INSTRUCTIONS

Wash lemons and pat dry. In a heavy pan heat oil and put 3 lemons. Fry till
lemons are light brown and remove. Repeat with the other 3 lemons. Now put
1 lemon at a time in the pan and fry till the juice oozes out. Repeat with
all the lemons. Cool and cut lemons into 2 cm. pieces. Add red chilli
powder and salt. Heat oil and add mustard seeds and asafoetida. When brown,
pour over lemons. Mix well and allow to stand for 4 days. Refrigerate.
From: Southern Delights (Recipes To Remember From Palakkad) by Parwathy
Akhileswaran
Recipe by: Southern Delights by Parwathy Akhileswaran
Posted to recipelu-digest by Sharon Raghavachary <schary@earthlink.net> on
Feb 17, 1998

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