Big lemon pickle | Vadukapuli Achar

Kapoor Sanjeev, June 3, 2014

Big Lemon or Vadukapuli ( Lemon pickle ) is the achar which is being served in Sadhya or a good vegetarian meal. It is also known as naranga curry. Lime pickle is the most sought after pickle than any other pickle.It is served along with biryanis in most areas.  This wild lemon is very juicy and sour. It is a good supplier of vitamin C than any other lemon varities available in market.

Vadukapuli pickle

Vadukapuli pickle

The health benefits of lemon ( lemon pickle ) are many. It includes treatment of throat infections,constipation, indigestion, fever, dental problems, internal bleeding, burns, rheumatism, respiratory disorders, cholera and high blood pressure,obesity, it also benefits hair as well as skin. The biggest benefit of lemon is that it strengthen the immune system, cleanse the stomach works as a blood purifier.

 

Big lemon pickle
 
Author:
Serves: 1 cup
Prep time:
Cook time:
Total time:
Save Print
 
Ingredients
  • Vadukapuli/Big lemon: 2.
  • Gingelly Oil : ¼ to ½ cup.
  • Kashmiri Chilly powder: 2 tbsp.(if using ordinary red chilly reduce by half).
  • Turmeric : ½ tsp.
  • Jaggery/ Molasses: 25 gm. (can add sugar also) if required
  • Mustard seeds: ½ tsp.
  • Fenugreek seeds: ½ tsp.
  • Asfoeitida - A big fat pinch..
  • Vinegar : ¼ cup.
  • Salt : As needed.
  • Curry leaves.
Instructions
  1. In a deep kadai (Frying Pan) heat oil and add one lemon at a time and sauté....for some time.
  2. Strain and keep them to cool. Cut it in the middle....remove the outer part including the white part with your fingers...just like you peel orange.
  3. Discard the peel (the outer part). Chop the lemony part, add salt and keep aside for few minutes.
  4. Meanwhile heat the same oil and add the mustard seeds, and fenugreek seeds, asafetida (hing), and curry leaves. Add the Kashmiri chilly powder, turmeric powder and stir it
  5. Add the jaggery/molasses or sugar(optional). Add the vinegar and let it boil. Switch off the flame and allow it to cool. After the pickle masala has cooled...add the chopped lemon.
  6. Mix it well. Add salt if needed.
  7. Store in a clean jar.
  8. For a better taste use it after 2 weeks to one month
  9. Garnish with spluttered mustard and fried red chilly

 

Related Posts Plugin for WordPress, Blogger...

Related recipes you might be interested

  • Punjabi Masala ChickenPunjabi Masala Chicken Serving Size: 3-4 Ingredients: Chicken- 500 gms (cut into pieces) Onions- 4 (finely chopped) Tomatoes- 4 (finely chopped) Ginger-garlic paste- 2tbsp Red chilli powder- […]
  • Masala BrainMasala Brain Serving Size: 2-4 Ingredients: 2 Cow Brains or 4 Sheep Brains 4 medium Onion (peeled & finely chopped) 4 Green Chillies (Hari Mirch) (chopped) 2 Lemons (Nimbu) ½ tbsp. […]
  • chicken-a-la-kingchicken-a-la-king     Serving size:4   Ingredients:   375g left over chicken or 4 cooked chicken joints 1 green pepper – halved, deseeded and shredded 1 cup button […]
  • carrot-pachadiCarrot pachadi Serving size: 2 Ingredients: 70 g Carrot (about 3/4 cup when grated) 50 g Onion (about 1/2 cup when sliced) 2 Garlic Cloves (about 10 g) 10 g Green Chilies (about 10 chilies […]
  • ChekkaluChekkalu (Rice Crackers) Serving size of Chekkalu : Five to six per person Ingredients required to prepare Chekkalu : Rice flour - 1 cup Water - 1 cup Green chilies - 2 to 3 Red chili powder - 3/4 tbsp Jeera […]
  • Chicken SamosaChicken Samosa Serving size of Chicken Samosa : 6 Ingredients to prepare Chicken Samosa : For Filling Butter : 2 big spoons Onion 1 Small finely chopped Butter Mushroom 12 cut into small […]
  • Tomato pappu kuraTomato Pappu Kura (Tomato Red Gram Curry)  Serving size of Tomato Pappu Kura : 3 Ingredients for Tomato pappu kura Red gram                                -           ¼ kg Tomato                                    […]
  • Mutton rogan joshMutton Roghan Josh Rogan josh is an aromatic lamb dish of Persian origin, which is one of the signature recipes of Kashmiri cuisine.Made of Lamb chunks cooked with a gravy based on browned yogurt, ginger and […]
  • Ullipaya SambarUllipaya Sambar (Onion Stew) Serving size of  Ullipaya Sambar : 5 Ingredients required to prepare Ullipaya sambar  : Split red gram - ½ cup Water - 4 cups Drumsticks - 3 Onion - 2 Tomato - 2 Green chilies - 5 - […]
  • Roast Fish – Italian styleRoast Fish – Italian style Serving Size: 4 Ingredients: 4 fillets of firm white fish 1 tbsp olive oil 500g cherry tomatoes 50g black olives 25g pine nuts large handful of fresh basil […]
  • Peshawari ChickenPeshawari Chicken Serving Size: 4-6 Ingredients: Chicken 1 whole Potato ½ kg Tomato ½ kg Yogurt ¼ kg Black pepper 2 tsp Ginger garlic paste 2 tsp Saffron ½ tsp Salt 1 tsp Green […]
  • German CakeGerman Cake Serving Size of German Cake: 16 Ingredients for German Cake: 1/2 cup(s) boiling water 4 ounce(s) German's Chocolate, coarsely chopped 2 cup(s) all-purpose flour 1/4 cup(s) […]

,,,,,,,,,,,,,,,,,,,,,,,,