Kadarangai (wild Lemon) Pickle Recipe | Simple Urugai(pickle) Recipes

Ingredients:

How to make Pickle Powder:

• Spread all the pickle ingredients in a dry plate and dry it in the hot sun for about a day. This step is optional but it speed up the roasting process.
• Dry roast the pickle ingredients in low flame for few minutes make sure that it should not burn.
  Let it cool for sometime and then powder it in mixie. If you are making a large batch, you can grind it in the flour mill.Here is the pickle powder is ready to make pickle.

How to make Pickle (urugai):

• Wash the wild lemon ,pat and dry them nicely using a kitchen towel.
• Cut the wild lemon into pieces.Remove the seeds using the knife edge otherwise the pickle tastes bitter.
• Take a clean bottle,make sure that the bottle should be moist.If possible keep the bottle in sunlight for 1 hour and then use it for pickling.
• Drop the wild lemon pieces inside the bottle and then add the turmeric powder and salt. Mix well,keep it under the sunlight form morning to evening.
• Repeat placing the pickle under sunlight for 3 more days.Now the pickles could have turned a little pale and started soaking.You can see that it started leaving out the juice and its skin also becomes soft.
• Drop the 3 tbsp of pickle powder and mix well.Always use dry ladle to mix the pickle.
• Keep this pickle for a week ,by mixing it at least 2 times a day.After a week you can find that the wild lemon becomes soft.
• Now heat oil in a kadai and temper mustard seeds,let it to splutter.Drop the processed wild lemon pickle into the kadai and mix well with oil.Leave it for just minute and then remove it from the flame.
• Let it cool for sometime.Then transfer it into a bottle.Again keep the bottle in sunlight for 1 more week and now it is ready to use.

My Notes:

• Make sure that the containers and spoon you are using should be dry.
• Take care while dry roasting the fenugreek seeds and red chillies.If it burns,will make the pickle bitter.
• I didn’t use vinegar in this recipe,if you are going to use the pickle for more than 6 months then add a tbsp of vinegar. If you handle it properly vinegar is not required.
• No need to keep the pickle in hot sunlight, just keep it inside the house where you get sunlight.
• Whenever you are taking the pickle for serving just mix it from top to  bottom and then take the required quantity so that more oil will not come to the spoon.