Thursday, July 21, 2011
Salt 5 tbsp
Cumin Seeds 1 tbsp
Mustard seeds 1 tbsp
Fenugreek seeds 1 tbsp (Methi seeds)
Turmeric powder 1 tbsp
Red Chilli powder 4 tbsp
Oil 3 tbsp
Mustard seeds 1/2 tbsp
Red chillies 3
1. Wash the lemons and pat them dry. Take 3 lemons and squeeze the juice and keep it aside. Cut the remaining lemons into small pieces. Take a glass container and mix the lemon pieces with the squeezed lemon juice and salt with a dry spoon. Mix thoroughly and close the container with a tight lid. Keep the container aside for a week to 10 days until the lemons become soft. It depends on the thickness of the lemon skin.
Note: Make sure to use enough salt to avoid fungus.
2. Dry roast cumin seeds, fenugreek seeds, mustard seeds. Grind them into a smooth powder. Add this powder and red chilli powder to the lemon pieces and mix well with a dry spoon. Keep the container closed for an other 3 to 4 days to let the lemon pieces absorb all the flavors
3. Heat oil in a pan, do the seasoning. Bring it to a room temperature before adding it to the pickle. Mix well and serve with hot rice and dal or with curd rice. Enjoy.