Thursday, May 19, 2016

Pickled Lemon/ Uppu Elumichai oorugai BM#64


Preserved lemons are very easy to make and will last forever. It just takes a few minutes of your time and final outcome after few days are just delicious.


Here goes the recipe for Pickled Lemon:
Ingredients
5 Yellow Lemon
Salt as required

Method
Cut the lemons into small pieces and mix the salt and and store it in a air tight container.
Cover and let it sit for couple of days until the skin softens and all the salt soaks into the lemon.
Once in a day just shake the bottle and store it back. It is recommended to refrigerate.

Goes well with all the South Indian dishes.

Today is the last day for the Blogging Marathon for the month of May.



Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#64

14 comments:

Priya Suresh said...

Love this pickled lemon, mouthwatering here.

Sapana Behl said...

Pickled lemon looks delicious.

Nirmala Gurunathan said...

Simple and easy!!!

Varadas Kitchen said...

Very interesting. What would you use this in?

Gayathri Kumar said...

My mom used to have a jar full of these lemons. Love it..

Hiba abbas said...

Wow. Very simple and delicious.

Usha said...

Same question as Varada, how do you use it? Preparation of this pickle is different from what we usually make.

Pavani N said...

Interesting pickled lemons.

Srivalli said...

Oh just two ingredients?..sounds interesting..do let us know how this is used and eaten!

Usha said...

I thought I commented on this post. I don't see my comment. Anyway, my question is same as Varada's how do you use it?

Jayashree said...

Simple and easy. I remember my grandma used to put used lemon peels into the jar of rock salt. They would soften and blacken and then we would eat them with curd rice.

Archana Vivek said...

Thank u for the comments. These are mostly had with curd rice. Also people eat this in the early stage after delivery with curd rice (Pathiya Samayal). Since this contains no oil. It is served when having fever just to enhance the taste in the mouth.

Chef Mireille said...

I've made egyptian version of this with saffron and nigella but this simple version would b great in salads

Archana Potdar said...

Sounds yum.

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