Elimachangai Urugai – I (hot Lemon Pickle)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | Indian | 1 | Servings |
INGREDIENTS
| 6 | Lemons | |
| 2 | T | Red chilli powder |
| 1/4 | c | Oil |
| Salt, to taste | ||
| For Seasoning- | ||
| 1 | T | Oil |
| 1 | t | Black mustard seeds |
| 1 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 619
Calories From Fat: 607
Total Fat: 68.6g
Cholesterol: 0mg
Sodium: 291.3mg
Potassium: 61mg
Carbohydrates: 4.1g
Fiber: <1g
Sugar: 1.5g
Protein: <1g