- Yield: 6 Bottles
- Prep Time: 30 minutes
- Cook Time: 2h 00 min
- Calories: 3865 kcal
- Carbohydrate Content: 216.75 g
- Cholesterol Content: 0 mg
- Fat Content: 347.38 g
- Fiber Content: 68.1 g
- Protein Content: 40.8 g
- Saturated Fat Content: 48.87 g
- Serving Size: 1
- Sodium Content: 14187 mg
- Sugar Content: 49.23 g
- Trans Fat Content: 0.002 g
Elumichai Oorugai
Elumichai Oorugai or lemon pickle is a delicious, spicy and tangy south Indian style pickle recipe. It is served with most of the meals in the south. This is the famous elimicham pajam urukaiy; the favourite pickle served with yogurt rice in summer. It is prepared very differently from the rest of south India. In this recipe, lemons are boiled, and then it is mixed with different spices, ginger, garlic, and green chillies. Check out the recipe below to make it at home.
Ingredients of Elumichai Oorugai Recipe
- Water - 25 Cups
- Green lemons - 15
- Turmeric powder - 2 Tablespoons
- Salt - 2 Tablespoons
- Sesame oil - 1 ½ Cup
- Mustard seeds - 1 Tablespoon
- finely chopped Ginger - 1 Inch
- Finely chopped garlic - 50
- Finely chopped green chilies - 6
- Asafoetida (hing) - 1 Teaspoon
- Red chili powder - 3 Tablespoons
- Curry leaves - 25
- Sugar - 1 Tablespoon
- White vinegar - ¼ Cup
- Fenugreek seeds - 1 Tablespoon
- Mustard seeds - 1 Tablespoon
- Cumin seeds - 1 Tablespoon
How to Make Elumichai Oorugai
Step 1: Bring water to a boil, add the whole lemons and cook on high heat for 30 seconds to remove bitterness. Strain the water and set aside to cool.
Step 2: Cut the lemons into cubes.
Step 3: Add 1 tablespoon turmeric powder and the salt. Mix and set aside in a glass container for 24 hours.
Step 4: Heat the oil in a pan. Add mustard seeds and let them splutter.
Step 5: Add the ginger, garlic and green chilies and fry on low heat until the garlic is light golden brown.
Step 6: Add 1 teaspoon turmeric powder, asafoetida, and red chili powder and curry leaves and stir-fry for a couple of seconds.
Step 7: Add the lemon pieces, sugar, and vinegar. Bring to a boil and remove from heat.
Step 8: Add the roasted and powdered fenugreek, mustard seeds and cumin. Stir and adjust seasoning, if necessary.
Step 9: Spoon the hot urukaiy into clean glass jars, cool and seal.
Step 10: Set aside for 30 days before serving. Once a jar is opened, don’t refrigerate.
Additional Note:
- Oil should cover the pickle. Always use a clean, dry spoon.
Check Price for Ingredients
- Lemon – Check Price
- Turmeric powder – Check Price
- Asafoetida (hing) – Check Price
- Mustard seeds – Check Price
- Sesame oil – Check Price
- Ginger – Check Price
- Garlic – Check Price
- Green chilies – Check Price
- Red chili powder – Check Price
- Curry leaves – Check Price
- White vinegar – Check Price
- Fenugreek seeds – Check Price
- Cumin seeds – Check Price
