Monday, 3 July 2017

LIME PICKLE, NIMBU KI ACHAR, NARANGA UPPLILITTATHU, NARANAGA URUGAI

Lime Pickle is very easy to make and can be served with paratha, any varieties of dal rice, pulao, curd rice etc.  We always make pickles and store it for years together as per the tradition and practice in each and every household.  Varieties of pickles are made during summer season.

This lemon pickle is very easy to make and can start consuming after three days.  You can either cut it into  very small  pieces or into eight pieces.  Always make fresh  in small quantities and finish it off.  If you are in for the traditionally way of making it, then can make it and store it for years together.

Here I am showing video of lime pickle.

I have taken  a very small  quantity for easy preparation.   Here is the recipe








Preparation time:10 minutes
Cooking time: 1 minute
Yield: ½ bottle (1 ltr bottle)

Ingredients:

8 nos
Lime
4 tbsp
Red chilli powder
½ tsp
Roasted Methi powder
½ tsp
Turmeric powder
2-3 tsp
Salt

Tempering

½ cup
Oil (gingelly I used)
1 tsp
Mustard seeds
1 sprig
Curry leaves
Generous pinch
asafoetida

Method:

Step1 

Wash and wipe the lime.  Cut into eight pieces or small pieces as you wish.

Step 2

Put them in a mixing bowl. Add salt, turmeric powder  and mash with the spoon so that the juice comes out a bit and keep aside for 5-6 hours.

Step 3

Add in the chilli powder, methi powder. (roast the methi seeds slightly and powder it)


Step 4

Heat oil in kadai. Put the mustard seeds when it splutters, add the curry leaves, switch off gas.  Add the asafetida and allow to cool.


When it becomes cool, add this in the pickle, mix well. Store it in a jar/glass bottle.   Start using it after three days.





How to serve:

Serve with dal rice, curd rice, parathas, any rice varieties.

Note: While making any kind of pickle, the oil should be above the content else it is likely to get spoiled.

Always use dry spoon for removing the pickle.

Do not over roast the methi seeds as it will become more bitter.

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