ELUMICHAI OORUGAI / LEMON PICKLE

  

Hey all ! Here I am today with a popular

south indian "lemon pickle recipe"...

This recipe can be made with very 

few ingredients but needs few days 

of preparation...It tastes great with 

curd rice, rotis & parathas :-)

ELUMICHAI OORUGAI / LEMON PICKLE RECIPE:

Recipe cuisine: Indian / Recipe category: Side dish

Prep time: 3 to 4 days / cook time: 15 mins 

INGREDIENTS:

Lemon : 4 (medium sized)

Olive oil : 4 tblsp 

Red Chilly powder : 3 to 4 tsp

Mustard : For tempering

Turmeric powder : 2 tsp

Hing : 1/4 tsp

Salt : 4 tblsp

METHOD:

Wash & dry the lemons. Now cut each 

lemon to 8 pcs or wedges. Remove the seeds.

Transfer the lemon wedges to a clean dry container.

Add turmeric powder & salt. Mix well. 

Store it for 3 to 4 days. Stir the lemon mixture with a 

clean dry spoon every day. 

Heat a heavy bottom pan in medium flame.

I used my cooker. Add 4 tblsp of  oil, then add

generous pinch of hing once oil is hot.

Now add mustard seeds, let it splutter & then add

the lemon mixture. Mix it well.

Now, close it with a lid & cook it for 5 to 7 mins. 

The mixture will become thick.

 Add red chilly powder & mix well.

Let the mixture cook for another 5 mins. 

Let the pickle completely cool down & store it in a 

clean dry container.

Enjoy spicy elumichai oorugai with rice or rotis :-)

NOTES:

* Store the pickle in a dry container so that it will

not spoil. Also use a dry spoon & pls do not store 

the spoon inside the container.

* Adding more oil, will extend the life of thokku :-)

* Actual recipe is to use sesame oil, but I used olive oil.

* Chilly powder can be increased or decreased as 

per our tastes & preferences.

* I powdered dry red chillies & used it as chilly powder.

Store bought red chilly powder can be used.

* For my non tamil speaking friends, elumichai means

"lemon" & oorugai meaqns "pickle" :-)

Please do try and give your feedback..

Your comments and feedback are really important to me:-)

Happy happy yummy yummy cooking..

See you all soon with more interesting recipes :-)

BEANS PARUPPU USILI

Hey All ! Today's post is going to be about a

typical south indian side dish - "Beans paruppu usili"

It is mostly made during festive occassions..It tastes

great with sambar, vathakuzhambu, rasam rice :-)

 

BEANS PARUPPU USILI RECIPE:

Recipe cuisine: Indian / Recipe category: Side Dish
Prep time: 10 mins + 2 hrs dal soaking / cook time: 30 mins
INGREDIENTS:
Green beans or French beans : 1/4 kg
Channa dal : 1/2 cup
Turmeric : 1 tsp
Red chilly dried : 2 pcs
Salt : As needed
Water : As needed
Hing : A pinch
TO TEMPER :
Oil : 3 tblsp
Mustard : As needed
Channa Dal : 1 tsp
Urad dal : 1 tsp
Red chilly dried : 3 pcs
Curry leaf : few pcs
Hing : A pinch
METHOD:
Soak channa dal minimum 1 to 2 hrs.
Chop beans finely, microwave it with enough water & salt
for 12 to 15 mins. Check around 10 mins as oven power
may vary. Drain the water & keep the beans aside. 

Now take the soaked channa dal with 2 pcs of dried red chilly, salt & hing.
Grind it to a coarse paste in a blender with very little amount of water.
Keep aside.

Heat pan, once hot add oil, hing & mustard. Once mustard splutters,
add all the ingredients under "TO TEMPER". Fry it for 30 secs to 1 min
or till the dal change to golden colour. Pls make sure not to burn the ingredients.

Now add the ground channa dal mixture, & turmeric powder. Mix well.

Let it cook in low flame with lid covered. The mixture will slowly start
to separate a sshown in the below pics. It will take about 15 to 20 mins.
Keep checking at regular intervals..

Now add the chooped & boiled beans to this mixture and mix well.
Serve it hot with rice, sambar or rasam :-)

Enjoy yummy paruppu usili with your favourite main course :-)

 

NOTES:

* Instead of microwaving the beans, you can directly boil

in stove or pressure cook the same. Please do not over cook

the beans. the usili will become soggy

* Normally equal 1/4 thoor dal & 1/4 cup channa dal will

be soaked & grinded. You can follow that way as well. I

personally like to use only channa dal. Either ways is fine.

* Cook the dal mixture in low flame if not it will burn &

stick to the pan..

* Also make sure the mixture cooks well & separate. If

not the usili will hava a raw taste.

* Another method is to steam cook the dal mixture in idli

pot or steamer for ten mins or till a tooth pic cones out clear.

* For my non tamil speaking friends, "paruppu" means dal or

lentils & "usili"means fried lentils or scrambled lentils :-)

Please do try and give your feedback..

Your comments and feedback are really important to me:-)

Happy happy yummy yummy cooking..

See you all soon with more interesting recipes :-)

MANGA INJI THOKKU / MANGO GINGER PICKLE

Hey all ! Today's post is going to be

about raw mango pickle recipe..Pickle

is very popular in any part of India and

normally included in every meal.. Raw

mango is most commonly used for making

pickles.. This pickle can be eaten with rice,

rotis, paratas & tastes best with curd rice :-)

MANGA INJI THOKKU / MANGO GINGER PICKLE:
Recipe cuisine: Indian / Recipe category: Side dish

Prep time: 30 mins / cook time: 30 mins 
INGREDIENTS:
Raw Mango (grated) : 2 (big sized)
Ginger : 1/2 cup (grated)
Oil : 6 tblsp 
Red Chilly powder : 1/4 cup
Mustard : For tempering
Turmeric powder : 1 tsp
Hing : 1/4 tsp
Salt : As needed
METHOD:
Peel the skin of raw mango. Grate the
mangoes completely excluding the seed.

Peel the skin of ginger & grate the same.

Now heat pan, add 1/4 up oil. Once the oil
is hot, add hing & mustard. When mustard
splutters, add grated ginger & fry for 30 secs.

  

                       
Now add the grated mango & turmeric powder.

                            
Let it cook in low flame for 2 mins. Then add
salt & chilly powder. Continue cooking till the
oil separates in low flame so that the bottom of 
the pan will not burn. 

At this stage add dry roasted fenugreek powder
(1/2 tsp) if you want. Mix well.
Let the thokku cool down to room temperature.
Store it in a dry container & refrigerate the same.

Enjoy spicy manga inji thokku with rice or rotis :-)

NOTES:
* Store the thokku in a dry container so that it will
not spoil. Also use a dry spoon & pls do not store 
the spoon inside the container.
* Adding more oil, will extend the life of thokku :-)
* Chilly powder can be increased or decreased as 
per our tastes & preferences.
* Adding ginger is optional. I add ginger, as it will
help digestion :-)
* I powdered dry red chillies & used it as chilly powder.
Store bought red chilly powder can be used.

Please do try and give your feedback..

Your comments and feedback are really important to me:-)

Happy happy yummy yummy cooking..

See you all soon with more interesting recipes :-)