Lemon pickle (Elumichai oorugai)

🔥 Prep

• Rinse and dry the 10 lemons.
• Cut the 10 lemons into quarters, removing any seeds.
• Measure out 50 g salt, 3 tbsp red chilli powder, 1 tsp mustard seeds, 1 tsp fenugreek powder, and 3 tbsp sesame oil.

🔥 Cook

• 1. Heat the 3 tbsp sesame oil in a clean, dry pan over medium heat until shimmering.
• 2. Add the 1 tsp mustard seeds and fry for 10 seconds until they start to pop.
• 3. Add the 1 tsp fenugreek powder and sauté for 5 seconds, being careful not to burn.
• 4. Add the cut lemon pieces and the 50 g salt, then stir to combine.
• 5. Cook the lemon‑salt mixture over medium‑low heat for 5 minutes, stirring occasionally, until the lemons soften slightly and release juice.
• 6. Sprinkle the 3 tbsp red chilli powder evenly over the mixture and stir thoroughly to coat.
• 7. Continue to cook over low heat for 2 minutes, allowing the spices to meld and the oil to separate slightly.
• 8. Remove from heat and let the pickle cool to room temperature (about 15 minutes) before transferring to a sterilized glass jar.
• 9. Seal the jar and store in a cool, dark place for at least 24 hours before consuming to develop flavor.

🔥 Serve

• Serve a spoonful of lemon pickle as a tangy condiment alongside rice, dosa, or idli.
• Pair with curd rice or sambar for a balanced meal.
• Keep refrigerated after opening and use within 2 weeks.