Monday mornings remind me of my favorite song "Manic Monday" by Bangles....six o clock already I was just in a middle of a dream......
School reopened after 10-days onam holidays.....so today morning was chaotic.
A few days back I got this "Vadukapul" or wild lemon from a friend (she lives in the ground floor of our building). She is a retired teacher and taught me how to make this pickle.
This lemon is usually pickled during onam season......the sour level of this lemon is very high compared to ordinary lemon. I was told to fry or saute the whole lemon in oil for sometime and when it is cooled, peel of the skin and then proceed to make the pickle. The reason she told me to fry the whole lemon was that it reduce the sourness.....and yes I found that she was right....I don't know what is the science behind it....also she told me that the frying makes the lemony part inside half cooked.
This is a no-garlic pickle.
So lets get pickling!!
Ingredients:
Vadukapuli: 2.
Gingelly Oil: About 1/4 to 1/2 cup.
Kashmiri Chilly powder: 2 tbsp.(if using ordinary red chilly reduce by half).
Turmeric: 1/4 tsp.
Jaggery/ Molasses: 25 gm. (can add sugar also).
Mustard seeds: 1/2 tsp.
Fenugreek seeds: 1/2 tsp.
Asfoeitida- A big fat pinch..
Vinegar: 1/4 cup.
Salt: As needed.
Curry leaves.
Method:
I got two lemons and one was small......aint they cute!
In a deep kadai heat oil and add one lemon at a time and saute....for sometime.
Till they become like this....you have to help them roll in the oil with a spoon or a fork :)
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.
Discard the peel (the outer part). Chop the lemony part add salt and keep aside for few minutes.
Meanwhile heat the same oil and add the mustard seeds, and fenugreek seeds, asafoeitida (hing) , and curry leaves. Add the Kashmiri chilly powder, turmeric powder and stir it.....Add the jaggery/molasses or sugar. 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.
Mix it well....add salt if needed.
Store in a clean jar.
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