I don't know if you've ever heard of this pickle but this pickle is very famous in our house!! We simply call it uppu oorugai. This is a simple recipe and very easy to make. We add only salt to this pickle, no spice at all. This goes very well with curd rice. This pickle is also great if you have morning sickness. The taste of this pickle relives nausea immediately.
You can make this pickle with fresh whole lemons pieces but what we do is, we squeeze the juice of the lemon and bottle the juice and keep the remaining skin of the lemon (with just a little juice and flesh) to make this pickle. Works very well! I love this pickle and we always have a bottle of this pickle at home!
UPPU OORUGAI
Preparation time 5 mins | Soaking time 4-5 days | Makes 1 cup
Ingredients
Watch the video
Method
1. Cut and juice the lemons and bottle the juice separately, use it how ever you need it. If you want to use the full lemon, then just cut into quarters.
2. After juicing the lemons, chop the lemon into smaller pieces.
3. Take it in a bowl and add the salt, preferably rock salt. Mix well.
4. Transfer this to a glass jar and keep it out in the sun for 4-5 days. Keep shaking/tossing the bottle often.
5. After about 4 days in the sun, the lemon peel will become soft and juicy and it changes color too. Then it's ready to use.
Storage
Store in a clean glass jar, preferably with a plastic lid or glass lid. If you've made this pickle with clean utensils and clean hands then it will keep well for many months without refrigeration. If you want it to stay longer then you can refrigerate. I had this bottle out for 3 months. My parents also keep the pickle out and never refrigerate.
Notes
1. If you feel the pickle will be too bland then you can add about 5 chopped green chillies along with the lemons.
Until next time,
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You can make this pickle with fresh whole lemons pieces but what we do is, we squeeze the juice of the lemon and bottle the juice and keep the remaining skin of the lemon (with just a little juice and flesh) to make this pickle. Works very well! I love this pickle and we always have a bottle of this pickle at home!
UPPU OORUGAI
Preparation time 5 mins | Soaking time 4-5 days | Makes 1 cup
Ingredients
- Lemon pieces - 1 cup
- Rock salt - 1 tbsp
1. Cut and juice the lemons and bottle the juice separately, use it how ever you need it. If you want to use the full lemon, then just cut into quarters.
2. After juicing the lemons, chop the lemon into smaller pieces.
3. Take it in a bowl and add the salt, preferably rock salt. Mix well.
4. Transfer this to a glass jar and keep it out in the sun for 4-5 days. Keep shaking/tossing the bottle often.
5. After about 4 days in the sun, the lemon peel will become soft and juicy and it changes color too. Then it's ready to use.
Storage
Store in a clean glass jar, preferably with a plastic lid or glass lid. If you've made this pickle with clean utensils and clean hands then it will keep well for many months without refrigeration. If you want it to stay longer then you can refrigerate. I had this bottle out for 3 months. My parents also keep the pickle out and never refrigerate.
Notes
1. If you feel the pickle will be too bland then you can add about 5 chopped green chillies along with the lemons.
Until next time,
Ohhhhhh! I heard, my made and I ate loads. Gosh, if you can, parcel over to me please.
ReplyDeleteThank you!! I was wondering if anybody would have heard of a non spicy pickle!! We love it at home! Would love to send you some :)
DeleteYo yo mouthwatering pickle
ReplyDeleteLove to eat with curd rice!!
ReplyDelete