Hey folks, I'm back! I have been off blogging for over a month now, haven't I ??!?! Time flies here in India... really!! :) August has been a busy month for Naveen and me. We landed in Bengalooru on the 24th of July... The first few days went by in deciding on my doctor and hospital, getting the Internet connection up and running, getting a SIM card for each of us and other such immediate necessities. I have decided to go ahead with Columbia Asia, Hebbal for my delivery.... Any suggestions/experiences/opinions regarding Columbia Asia, Hebbal are more than welcome! :)
After the major task of choosing my doctor and hospital, I was at my in-laws place for a couple of weeks at Mangalooru. Rainy season that it is in India right now, it was pouring cats and dogs in the coastal city of Mangalooru (or Mangalore, as it was known till recently).... Not that it helped in cooling down the weather in any way!!! Despite the heavy rains and the high temperatures, I managed to have a wonderful time out there... hogged on all the traditional south canara dishes, stalled the famous "Pabbas" ice cream parlor almost daily, met up with all our good friends! My in-laws had also arranged for a traditional and elaborate "Seemantha" ceremony for me. Got done with all that and returned to Amma's place in Bangalore last week. And now that even Naveen is back to work in Mangalore, I seem to have a lot of free time in hand. I am also enjoying all the pampering while it lasts :)
Both, my Ajji (Mom's mom) and amma, make amazing pickles. This traditional recipe for lemon pickle is theirs too. Glad that I was with amma when she was making it last time.... I got a chance to take a few pictures and learn the procedure. Though very easy to make, I must warn you before hand that this one is a very time consuming procedure and it takes a lot of patience . But once you get to taste this pickle, you will never like any of the store bought ones. So, all you folks who love home made pickles and have the patience to wait, should definitely try this one!!
10-12 Fresh lemons, medium sized
15-20 Dry Red Chilies, low to medium spiced
2 tsp Methi seeds
1 tsp Hing
Salt as per taste and requirement
- Wash and chop each lemon into 8 pieces and keep aside.
- In the jar that you will be using to store the pickle, drop 8-10 pieces of chopped lemon; Sprinkle a generous amount of salt all over; Continue the process for the remaining pieces as well; Close the lid of the jar tightly and keep aside for 4-5 days. Note: Make sure you pick a jar/bottle with a lid that closes tightly.
- Open the lid of the jar and mix thoroughly with a steel spoon; You will see that the lemons would have given out enough water because of the salt.
- Close the lid of the jar tightly and keep aside for another 20 days; Remember to mix thoroughly, once in every two days.
- Dry roast red chilies, methi seeds and hing until you smell the fresh aroma of the masalas. Powder the roasted masalas in a blender without adding any water.
- Add the powdered masalas to the salted lemons and mix thoroughly; Keep aside for 2 days.
- Relish with dosas, rotis, parathas, idli, curd rice or just some hot steamed plain rice!
Prep Time: About 30-40 mins, excluding storage time;
Makes: Enough to fill a 500ml bottle;