How to make Nimmakaya Uragaya/Lemon Pickle

Posted on Sep 28 2018 - 11:47am by kumar
  • Prep Time: 72 Hours
  • Cook Time: 5 mins
  • Serves: 4 People

    Ingredients to make Nimmakaya Uragaya/Lemon Pickle :

  • Yellow coloured and thin skinned Lemon ( Medium Sized ) -12
  • Lemon Juice – 1 Cup
  • Turmeric powder – 3 teaspoon
  • Red Chilly powder – 1 Cup
  • Salt – 3/4 cup
  • Oil – 2 tablespoon
  • Roasted Mustard powder – 2 teaspoon
  • Roasted Fenugreek powder – 2 teaspoon
  • Asafoetida – 1/2 teaspoon
  • Mustard Seeds – 2 teaspoon

    How to make Nimmakaya Uragaya/Lemon Pickle :

  • Cut the lemon into quarter pieces and transfer these pieces into a bowl.
  • Add the turmeric powder and salt to it . Mix it well. Allow it to rest for three days.
  • On the forth day, add the roasted fenugreek powder, roasted mustard powder one after the other.
  • Then add oil , red chilly powder and seasoned mix ( mustard seeds and asafoetida fried in oil) to it. Mix it well.
  • Store it in a dry container. It can be stored for months if kept at a cool place.
  • It serves as a comfort food when served with hot steamed plain rice, curd rice khichdi, biryani etc.
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