Salted lemon pickle, or "Elumichangai oorugai" in Tamil, is a beloved condiment in many Indian households. This tangy and salty is not only a burst of flavor but also a powerhouse of health benefits. Simple to make and long-lasting, salted lemon pickle is a perfect accompaniment to any meal, adding zest and a delightful punch to your palate.
Lemons are a staple in Indian cuisine, revered for their vibrant flavor and numerous health benefits. They are rich in vitamin C, antioxidants, and have natural preservative properties. In pickles, lemons retain their nutritional value while becoming even more beneficial through the fermentation process.
Benefits of Salted Lemon Pickle:
- Digestive Aid: Lemon pickle is often consumed to aid digestion. The combination of lemon juice and salt helps stimulate digestive juices, improving gut health.
- Rich in Vitamin C: Regular consumption can boost your immune system and keep colds at bay.
- Detoxification: Lemons have detoxifying properties, helping cleanse the liver and flush out toxins.
- Long Shelf Life: Properly made, salted lemon pickle can last for months, getting better with age as the flavors meld and intensify.
- Morning Sickness: This pickle is excellent for alleviating morning sickness and can provide immediate relief from nausea. It is also soothing for an upset stomach, making it perfect to enjoy with curd rice.
Ingredients:
- Lemon - 15
- Salt - 1 tbsp. or as needed
Method:
- Wash and clean the lemon and dry them with a towel and keep for 1 hour. There should be no water on the outside of the lemon.
- Now cut the lemon into 4 pieces each and put in a bottle.
- Add salt and close the bottle with a lid and shake well.
- Next day again shake well and keep in sunlight for an hour.
- Like this you have to do for 10 days. The lemon pieces will turn from bright yellow colour to dull yellow colour.
- After 10 minutes you can start using the pickle.
- This pickle tastes good with curd rice.
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