Instant lemon pickle (elumichai oorugai) is made by pressure cooking lemon and seasoning it with spices, instead of marinating lemon in salt and wait for few days. This method is usually done in marriages as this can be done instantly. Lemon pickle is my favorite among the pickles. Even mango pickle comes next. I love neer nellikkai and vadumanga too but when it comes to these sort of thick pickles it is lemon pickle. Ever since I got married, mom will make lemon pickle and mango thokku and pass it to me. I make mango thokku often as it is easy as well as Vj’s favorite. But this is the first time I prepared lemon pickle. This can be prepared with very less oil. So it has to be kept in fridge and consumed in a month. But since we make this very less, it will not be a problem. Few days back asked mom how to make lemon pickle as I got sick and could not eat anything properly. I felt like having mom’s lemon pickle, so decided to make my own.
We are not fan of store bought pickles, the flavours we make at home is the best and cant even compare both. Usually make quicky and easy thokku like mango thokku, tomato thokku or neer nellikkai. Once I tried a brand from Malaysia called Lingam in which the lemon pickle was so very similar to homemade ones. Sadly it is not available these days. I thought Vj wont be liking lemon pickle that much, but when he had yesterday, he told he liked it very much. Since this is very easy to make, I guess can make often too here after.
Serve with Curd rice (thayir sadam) the best. I like pickles only with curd rice, but many like it with rasam, parathas, upmas too.