Name: Nimmakaya Uragaya/Lemon Pickle recipe by Abhinetri V at BetterButter
Prep time: 4320 min
Cook time: 5 min
Total time: 4325 min
Yield: 4
Ingredients: Yellow coloured and thin skinned Lemon ( Medium Sized ) -12; Lemon Juice – 1 Cup; Turmeric powder – 3 teaspoon; Red Chilly powder – 1 Cup; Salt – 3/4 cup; Oil – 2 tablespoon; Roasted mustard powder – 2 teaspoon; Roasted fenugreek powder – 2 teaspoon; Asafoetida – 1/2 teaspoon; Mustard Seeds – 2 teaspoon

ABOUT Nimmakaya Uragaya/Lemon Pickle RECIPE

Nimmakaya Uragaya / Avakaya consumed with rice/partnered with curd rice is a comfort food in Andhra Pradesh or any South Indian house. The pickle not only stays good for a long time yet preserve our memories!! It serves as a wonderful relief to your routine boring meals.

Ingredients Serving: 4

Yellow coloured and thin skinned Lemon ( Medium Sized ) -12
Lemon Juice – 1 Cup
Turmeric powder – 3 teaspoon
Red Chilly powder – 1 Cup
Salt – 3/4 cup
Oil – 2 tablespoon
Roasted mustard powder – 2 teaspoon
Roasted fenugreek powder – 2 teaspoon
Asafoetida – 1/2 teaspoon
Mustard Seeds – 2 teaspoon

Instructions

Cut the lemon into quarter pieces and transfer these pieces into a bowl.
Add the turmeric powder and salt to it . Mix it well. Allow it to rest for three days.
On the forth day, add the roasted fenugreek powder, roasted mustard powder one after the other. Then add oil , red chilly powder and seasoned mix ( mustard seeds and asafoetida fried in oil) to it. Mix it well.
Store it in a dry container. It can be stored for months if kept at a cool place.
It serves as a comfort food when served with hot steamed plain rice, curd rice khichdi, biryani etc.

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