Elumichai Oorugai

Name: Elumichai Oorugai
Prep time: 15 min
Total time: 15 min
Yield: 12 servings
Cuisine: Tamil Nadu Indian
Ingredients: 25g Red Chilli Powder (Lal Mirch); 300g Lemon; 40g salt; 2g Turmeric Powder; 4g methi powder; 1g Asafoetida; 4g Mustard Seeds (Black); 60g Sesame Oil

Sun-dried lemon pickle with chilli and salt. Traditional Tamil pickle that lasts for months.

Time 15 min · Serves 12 · 61 kcal · Central Tamil Nadu, Tamil Nadu

Ingredients

Main

Red Chilli Powder (Lal Mirch) — 25 g
Lemon — 300 g
salt — 40 g
Turmeric Powder — 2 g
methi powder — 4 g

Tempering

Asafoetida — 1 g
Mustard Seeds (Black) — 4 g
Sesame Oil — 60 g

Method

Wash lemons and wipe them fully dry.
Cut each lemon into 8 pieces and remove seeds.
Mix lemon pieces with salt and turmeric in a dry glass jar.
Keep the jar in sunlight for 5 days, shaking it daily.
Heat sesame oil. Add mustard seeds and hing, then switch off.
Stir in chilli powder and methi powder into the warm oil.
Pour the cooled masala over the lemons and mix well.
Rest for 2 days before eating. Store in a dry jar.

Common questions

How many calories in one plate of Elumichai Oorugai?: 61 kcal per plate.
How much cooking time?: 15 min.

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