Lemon pickle is mouth watering and very tasty. Lemon pickle is prepared with salty lemon seasoned with red chilli powder along with tempering. The pickle is served with hot steamed rice or even with curd rice too. Here I present spicy, tangy lemon pickle to relish. Njoy Cooking, Serving n Savoring!
Vuppu nimmakaya/Salted lemon: 3/4 th cup
Red chilli powder: 2 tbsp
Sesame Oil: 75 ml or half cup(Small)
Oil: 1 tbsp
Mustard: 1 tsp
Urad dal: 1 tsp
Fenugreek seeds: 5/6 nos.(Optional)
Hing: A pinch.
Method of preparation:
1. Take 3/4 th cup of Vuppu nimmakaya/salty lemon and keep aside.
2. Take 2 tbsp of red chilli powder and add this to the salted lemon. No need to add salt because already salted lemon contains good amount of salt.
3. Mix thoroughly with a spoon and keep aside.
4. Now take 75 ml of sesame oil which is to be added to the pickle.
5. Now add sesame oil to the pickle.
6. Heat kadai and pour oil. Add mustard, fenugreek seeds and urad dal. When mustard splutter add a pinch of hing and switch off the flame. Allow the tempering to completely come down to normal temperature.
7. Pour this tempering onto the pickle and mix thoroughly.
8. Now the nimmakaya pickle is ready to serve with hot steamed rice. Store the pickle in an air tight container and consume within 10 days.
Salted lemon/Vuppu Nimmakaya
Vuppu Nimmakaya(Salted lemon) is mouthwatering condiment liked by all people. I’ve prepared salty lemon with my parents backyard lemons which are large in size and very juicy. Here I give brief description of Vuppu nimmakaya.
Lemons: 15-20 nos.
Salt: As required (Less than half cup approximately)
Turmeric: 2 tsp
Method of preparation:
1. Take 15 nos. of lemons. I’ve taken fresh lemons from my parents backyard. They are slightly green in colour. Keep them as is for two nights so that they turn into yellow colour.
2. Rinse them well with water, dry them with cloth. There should not be any moisture present on the lemons.
3. Now cut the lemons into quarters or bite size pieces. Save 5 lemons to squeeze the juice which is to be added later. Transfer the pieces into a broad vessel. Add salt and turmeric. Now add squeezed lemon juice to this mixture. Mix thoroughly with a dried spatula. Set them aside for 3 days keeping the lid. The lemons I’ve used are very juicy, so five lemons are enough for the juice. Otherwise use 7 lemons to extract the juice.
4. On fourth day, the lemon pieces become soft. Mix all the pieces thoroughly. This is called Vuppu nimmakaya. The shelf life of Vuppu nimmakaya is minimum one year. The Vuppu nimmakaya/salted lemon is full of vitamin C. When you are having Bitter tongue after fevers, Vuppu nimmakaya with curd rice is great to rejuvenate your taste buds.
5. Store Vuppu nimma kaya in a pickle jar. Whenever required add red chilli powder and do the tempering freshly.