Lemon Pickle | Elumichai Oorugai

Lemon Pickle | Elumichai Oorugai

Lemon pickle, or Elumichai Oorugai, is a beloved traditional Indian pickle known for its tangy, spicy, and bold flavors. This pickle is a staple in many South Indian households, with each family having its own unique variation. The recipe shared below is the one followed in my family, passed down through generations, and it’s one of the best ways to preserve the bright, zesty flavor of lemons.

The key to making a perfect Elumichai Oorugai is to properly prepare the lemons before pickling. In our method, the lemons are briefly boiled for about 2 minutes, just enough to soften the skin and reduce any bitterness. This step ensures that the pickle will have a mild and smooth flavor, allowing the tanginess of the lemon to shine through without the overwhelming bitterness often present in raw lemon skin. After boiling, the lemons are cut into pieces and mixed with an array of spices like red chili powder, mustard seeds, fenugreek, turmeric, and salt, then soaked in oil. The pickling process allows the flavors to meld together, resulting in a deliciously tangy and spicy condiment.

Tips to prepare the perfect lemon pickle:

1. Boil the lemons: Boil the lemons for 2-3 minutes to soften the skin and reduce any bitterness. This is an essential step that helps balance the flavors of the pickle.

2. Use fresh, firm lemons: Choose ripe but firm lemons for pickling. Overripe lemons may result in a mushy texture once pickled.

3. Dry the lemons well: After boiling and cutting, make sure the lemons are thoroughly dried before mixing with spices to avoid moisture that can lead to spoilage.

4. Spice balance: Adjust the spice levels (red chili powder, turmeric, mustard seeds, and fenugreek) to suit your taste preferences. You can add more chili for extra heat or less if you prefer a milder pickle.

5. Use good quality oil: Sesame oil or mustard oil is ideal for pickling as it enhances the flavor and helps in the preservation of the pickle.

6. Allow time to marinate: After preparing the pickle, let it sit for at least 7-10 days in a warm, dry place to allow the flavors to develop. Shake or stir the jar occasionally to ensure even distribution of spices.

7. Storage: Always store the pickle in a clean, dry, and airtight container. Proper storage will help increase its shelf life, and the pickle can last for several months.

Lemon pickle (Elumichai Oorugai) is a tangy, spicy, and traditional Indian condiment that is both flavorful and easy to prepare. The recipe shared here follows my family’s method, which involves boiling the lemons briefly to soften the skin and reduce bitterness. This technique ensures that the pickle is perfectly balanced in flavor, with the tanginess of the lemon shining through without any overwhelming bitterness from the skin. The lemons are then mixed with spices like red chili powder, mustard seeds, turmeric, and fenugreek, soaked in oil, and left to marinate. This process enhances the pickle’s flavor, creating a delicious accompaniment to rice, parathas, and dosas.

Ingredients

Lemon-6 nos 

Lemon juice -from 3 lemons

Red chilly powder -4-6 tsps or as required
Turmeric powder-1 tsp

Powdered rock salt -1/4 -1/2 cup or as required

Fenugreek seeds powder -1 tsp

Mustard seeds powder -1 tsp

Gingelly oil -3/4  cup

Mustard seeds -1 tsp

Method

👉Boil water in a vessel/ kadai put the washed lemon into it ,add turmeric powder,boil for 2 mins ,switch off the stove and cover the kadai and set aside for 2 mins.Do not let keep them in water for more than 2 minutes as it will soften the skin too much and will be difficult to cut it.

👉Remove the lemon from the water,dry them well using a clean kitchen towel ,allow it to cool well.

👉Now cut the lemon into 8 pieces and use the juice which oozes out while cutting.

👉Transfer the lemon pieces into a mixing bowl or pickle jar .

👉Add red chilly powder mix well .

👉Add powdered rock salt( little by little ,do not add full salt at the beginning itself check and then add ) mix well.

👉Add lemon juice mix well.

👉Add fenugreek powder and mustard seeds powder mix well.

👉Heat gingelly oil in a tadka pan add mustard seeds allow it to crackle.

👉Add this to the pickle mix well.

👉Close with a lid and set the pickle aside for one day without disturbing it.

👉Next day use a clean dry laddle and mix the pickle gently.

👉Make sure there is a layer of gingelly oil on top,if not add slightly warmed gingelly oil on top mix well.

👉Transfer the pickle carefully into the pickle jar (if you are using a mixing bowl to mix the pickle ) or close the pickle jar and set aside.

👉Serve the next day.

Note-

✍️If you want to try the traditional method of pickling do not boil the lemon,just cut them mix with powdered rock salt ,lemon juice and cover them with clean muslin cloth and keep them under the sun for a week gently mixing them occasionally.
✍️Now after a week add red chilly powder, turmeric powder, fenugreek seeds powder,mustard seeds powder,hot gingelly oil and temper the pickle with mustard seeds and asafetida mix well.
✍️Close with lid use the next day .This is a bit tedious process and done for large quantities of pickle.