on Jun 01, 2021
About Elumichai Oorugai
If you are craving a lime pickle, then try this Elumichai Oorugai which comes together in just 30 minutes. It is a South Indian style (Tamil Nadu) instant lime pickle that gets a sour taste from limes, spicy from the red chili powder, and sweet from the use of jaggery. Limes are boiled, dried, and then mixed with sesame oil, spice powders, and jaggery to get this sweet and sour pickle. Make it in small batches and enjoy it fresh! Want to try a few more pickle recipes, then here are some of my other favorites
Kerala Style Instant Mango Pickle Vadu Mango Pickle Chilli Pickle Hing Ka Achar
Ingredients
This pickle is slightly different from the regular pickles that are prepared in our Indian homes. This version needs a few basic ingredients such as – limes, sesame oil, asafetida (hing), Kashmiri red chili powder, brown mustard seeds, fenugreek seeds powder (methi dana powder), turmeric powder, jaggery, and salt. Get your hands on fresh limes, which are yellow or light green in color and are a little firm to touch. This pickle is prepared in sesame oil which gives a distinct taste to it. You can easily find sesame oil at any Indian grocery store or online. Asafetida adds a beautiful flavor, but if you want it to be gluten-free you can completely avoid adding it. I prefer to use Kashmiri red chili powder, as it adds a nice bright red color to the pickle without making it too spicy.
Serving Suggestions
This instant lemon pickle tastes great when served on the side with South Indian curd rice. It can be served with the humble combination of sambar rice, rasam rice, or any other South Indian or North Indian meal. It also tastes great when served with tawa paratha or stuffed parathas for breakfast.
Storing Suggestions
Elumichai Oorugai will last in the refrigerator for about 2 months, but I prefer to make it in a small quantity that gets over in a month. It tastes great when prepared fresh. Make sure you store it in a clean and dry glass bottle. Use a clean and dry spoon to take out the pickle from the container and close the lid tightly after every use.
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