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:
 
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

 

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