Elimachangai Urugai - I (Hot Lemon Pickle)
Try this Elimachangai Urugai - I (Hot Lemon Pickle) recipe.
Try this Elimachangai Urugai - I (Hot Lemon Pickle) recipe.
- Carbohydrate 69.9247399965345 g
- Cholesterol 0 mg
- Fat 49.3501337489374 g
- Fiber 22.4529997193588 g
- Protein 9.1180999992227 g
- Saturated Fat 3.87098922450028 g
- Serving Size 1 1 Serving (751g)
- Sodium 89.9459999359647 mg
- Sugar 47.4717402771757 g
- Trans Fat 1.92356859676156 g
- Calories 637 calories
Step-by-step
- Wash lemons and pat dry.
- In a heavy pan heat oil and put 3 lemons.
- Fry till lemons are light brown and remove.
- Repeat with the other 3 lemons.
- Now put 1 lemon at a time in the pan and fry till the juice oozes out.
- Repeat with all the lemons.
- Cool and cut lemons into 2 cm. pieces.
- Add red chilli powder and salt.
- Heat oil and add mustard seeds and asafoetida.
- When brown, pour over lemons.
- Mix well and allow to stand for 4 days.
- Refrigerate.
Lemon fruit acts as the primary driver in this preservation process, supplying both the structural acid and the moisture required for cellular breakdown. Frying the citrus in a heavy pan induces localized boiling of the internal juices, which tenderizes the tough flavedo and albedo layers while concentrating the remaining sugars. Watch for distinct visual cues: initial frying until the skin turns light brown indicates surface dehydration, whereas frying individual fruits until internal juice oozes out signals that cell walls have ruptured. When tempering the oil, listen for black mustard seeds to transition from silent to popping, and ensure asafoetida is cooked only until aromatic to prevent acrid bitterness. If adjusting fats, swapping vegetable oil for sesame oil introduces traditional regional depth, though neutral oils maintain cleaner citrus highlights. Allowing the finished condiment to stand undisturbed for four days permits osmotic equilibrium to balance the salt and chili concentrations throughout the 2 cm pieces before refrigeration.
