Lemon ,Lemon ,Lemon

Instant and easy method of making lemon pickle... will be yummy with curd rice....(yogurt rice)

Ingredients for making Instant Lemon Pickle:

• Lemon - 4
• Red Chili Powder - 2 Teaspoon
• Asafoetida - a pinch
• Mustard - 1 Teaspoon
• Salt- 2 Teaspoon
• Cooking oil - 2 Tablespoon
• Fenugreek Seeds - 1 Teaspoon

Method for making Instant Lemon Pickle:

Step 1: Wash and wipe dry the lemons nicely. Cut it in to small pieces (tit bits).

Step 2: Heat a skillet with oil, Add the mustard seeds, when they stop popping , add the cut lemons, stir nicely.

Step 3: Add chill powder, salt, fenugreek seeds, Asafoetida and mix nicely.

Step 4: Keep stirring for 5 minutes and then remove from heat. Let it cool and then remove them to a airtight container.

This pickle stays fresh for at least a month if refrigerated .

Will be awesome with curd rice.

Orange Rind Pullikachal

Ingredients for making Orange Rind (Tholi) Pullikachal :

• Skin of peeled Orange -1 medium sized
• Tamarind - 3 Tablespoon paste
• Turmeric Powder- 1/2 Teaspoon
• Salt - according to taste
• Ginger - 2 Tablespoon peeled and chopped
• Green Chili - 3 (chopped finely)
• Asafoetida - 1/2 Teaspoon
• Mustard - 1/2 Teaspoon
• Split Black Gram Dal - 1/2 Teaspoon
• Curry Leaves (optional)
• Jaggery - 1 Tablespoon

Method for making Orange Tholi Pullikachal:


Step 1: Peel the Skin of the Orange and cut it finely (in tit bits), cut the ginger and green chili and keep it aside.

Step 2: Heat 2 Tablespoon cooking oil in a pan, add the mustard seeds, let it splutter, add the curry leaves, split black gram Dal, asafotedia, ginger, green chili . Fry for a minute.

Step 3: Add the tamarind paste with 3 cups of water, turmeric powder, jaggery, salt. let this boil for about 15 minutes (approx.,) till the mixture reduces to thick consistency.

Step 4: Add the finely cut Orange skin and mix everything, let it boil for few more minutes ,till the pieces become soft when touched and the oil starts forming a circle in pan.

Step 5: Remove from heat. Let it cool. Store in an airtight container.

This Pullikachal will stay good for a week and if refrigerated will be good for approx., 10 days.
Can be eaten with Curd Rice.