- Lemons – 10 (500 gms)
- Lemons for Juice – 330 gms (Juice extracted from 14 lemons)
- Turmeric Powder – 1tsp
- Salt – 120gms
- Fenugreek Seeds – 3tbsps (40gms)
- Red Chili Powder – 75gms
Wash, clean and dry all the 24 lemons. Cut 10 lemons only, each into 8 pieces and remove the seeds. Take remaining 14 lemons and extract juice. Strain this juice to remove seeds. Add the lemon juice to the cut lemon cubes. Add salt and turmeric powder. Mix well with a dry spoon. There should be some salt left at the bottom—that should be the amount of salt required so that this pickle can be preserved for long time (Saturated salt solution, SANTRUPTA DRAVANAM in Telugu). Cover and keep it aside for 2 full days. See that this vessel, preferably ceramic or glass does not come in contact with water. On the third day we will make the pickle. In these 2 days the lemon cubes become soft.
Heat a pan and add the fenugreek seeds. Dry roast the fenugreek seeds till they are brown in color. Take care and fry only on low flame. Cool the seeds and powder them in a mixie jar. To the prepared lemons add the fenugreek seeds powder and red chili powder. Mix all well and the pickle is ready. Store this pickle in a dry bottle. Once the bitterness of the fenugreek seeds powder minimize the pickle is ready to eat.
Points to Notice:
Place these lemon pieces and lemon juice in a ceramic or glass bowl. Do not keep this in a steel or aluminum vessel. As lemon is sour, glass or ceramic bowl only should be used.
Note that we have not added any oil in this pickle. So it tastes fresh even though the color is changed to dark. The more this pickle matures the taste enhances.
There is another method of preparing this pickle.
To the cut lemon cubes add the lemon juice, salt and turmeric powder. Mix well and see that some salt is left at the bottom of the bowl (Saturated salt solution, SANTRUPTA DRAVANAM in Telugu). Transfer this mixture to a clean and dry glass jar and store. Whenever you feel like having this pickle, take some portion and add roasted and powdered fenugreek seeds and red chili powder. Mix well and use once the bitterness of the fenugreek seeds powder minimizes. This way the color of the pickle is bright red.
Serve this pickle with curd rice and enjoy the freshness of lemon.
are available all through the year. However they have two seasons in a
prepare this pickle once in six months during the season. The pickle
this season is consumed in the next season. By that time the pickle gets
matured, without any bitterness for consumption.
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March 17, 2011 4:37 AM
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| Anonymous said...
I did not know we could make oil-free pickle like Nimmakaya
Uragaya. Thank you very much, ma'am. I will try it out soon. What makes
your video awesome is your instructions in Telugu and "Vivaha
Bhojanambu" song in the end.
June 18, 2009 6:44 AM
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