Ingredients:
1 medium wild lemon / vadukapuli / curry naranga ( 5-6 big lemons )
1 tbsp ginger, finely chopped
1 tbsp garlic, chopped
3-4 green chillies, chopped
1 sprig curry leaves
1/4 tsp fenugreek powder
1/2 tsp asafoetida powder
1/4 tsp turmeric powder
salt to taste
1 tbsp vinegar
1/4 tsp mustard seeds
2-3 tbsp gingely oil
Preparation:
- Chop the wild lemon into small pieces and mix it with salt and keep it aside.
- Heat oil in a pan and add mustard seeds.
- When it splutters, add chopped ginger, garlic, green chillies and curry leaves and saute till the raw smell disappears.
- Add fenugreek powder, asafoetida powder and turmeric powder and mix well.
- Add in the lemon pieces and mix well.
- Then add vinegar and 1/4 cup of water and mix well and allow to boil.
- Check for salt and add if required. Switch off the flame and keep it aside to cool.
- Store in an air tight glass bottle / jars once completely cooled and start using after 2 days….