Quick Lemon Juice Pickle

Lemon pickles are quite famous all over India. Lemons generally need to be treated with turmeric powder and salt for few days to make a pickle. In this recipe, lemon juice is used instead of the lemon skin. Although the skin can be finely chopped and added to the pickle (which needs atleast 2 days of mature time).  Here, lemon juice is mixed with red chilli powder and salt. It is then tempered with hot oil and spices. This lemon pickle is instant and generally made in small batches or when ever necessary.
Makes: 4 – 6 Servings

Ingredients:

Lemon 1
Red Chile Powder 1 tbsp
Salt to taste

Talimpu:

Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 3
Curry Leaves 6 (optional)
Oil 1 tsp

Method of preparation:

Squeeze the juice out of lemon (around 2 tbsps) onto a ceramic or glass bowl.
Mix red chile powder and salt to the freshly squeezed lemon juice.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, remove from heat and immediately add to above lemon juice bowl.
Serve with dal rice or rasam rice or with plain idly or dosa etc…
Notes: Make sure to adjust the thickness of the pickle by adding more or less lemon juice.

Suggestions: Pickle is too runny – Add more red chile powder to the pickle.
Variations: Simple Lemon Pickle, Preserved Lemon Pickle.
Other Names: Talimpu Pettina Nimmakaya Karam, Telika Nimma Karam, Quick Nimboo Pickle.

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Dabbakaya Pickle

Dabbakaya Ooragaya

Ingredients:

Dabbakaya 2
Salt 125 gms
Roasted Fenugreek Powder 1/2 tsp
Turmeric Powder 1 tsp
Red Chile Powder 2 tsps
Mustard Seeds 1/2 tsp
Asafoetida a big pinch
Oil 1 tbsp

Method of preparation:

Wash and pat dry dabbakayalu.
Once completely dried, squeeze the juice out of one dabbakaya into a mixing bowl.
Cut the other dabbakaya into big chunks.
Add the chunks, turmeric powder and salt into the mixing bowl containing juice and mix thoroughly.
Place all the mixed ingredients into a clean dry jar, cover and store.
On third day, place the jar under direct sunlight for 3 days stirring at the beginning of each day.
This pickle stays for years if taken pickling precautions.

When ready to serve, take 3 tbsps of matured dabbakaya pickle and red chile powder into a small bowl.
Heat oil in a pan, add mustard seeds and asafoetida.
When mustard seeds start spluttering, remove from heat and add to pickle bowl.
Mix thoroughly and serve.

Notes: Since the skin is too thick, pickle needs atleast 10 – 15 days to mature.

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