Many variations of the lemon pickles are there but this is how it is usually made towards Trivandrum side for sadhya ( feast ) and served on the right top corner of the plantain leaf. After the payasam round is over a small helping of rice and puliserry/ moru comes that is when I wipe the leaf clean of all the pickles.It acts like the palate cleanser after all the sweet payasam just gulped down :)) My only worry would be hope I am not caught on video camera doing so :)).I wonder why they tape people having food for marriages and almost always caught in the most awkward moment :))
|All the gravy seen here dries up once the pickle cools down so please add more water if u want.|
3.Then in the same pan pour the powders mixed in water and more water if needed (enough to cover the lemon)let it boil now add lemon fried and boil until it thickens.Add the jaggery piece switch off flame.Once it is cool keep it in an airtight bottle.It can be used immediately.
Serve it for sadhya or for kanji (when u have fever or when u don’t feel any taste on ur tastebuds)
- If you do not get vadugapuli naranga use really large lemon with slightly thick peel like I have used here.
- If the lemon is not tangy and sour enough some tamarind squeezed (or around 1 tsp paste)also should be added along with the spice powders in step 2.I did not use tamarind as pickle gets spoilt with in 2-3 days -according to Amma.