Kidarangai is known as wild lemon in English. In chettinad, 10 to 20 years back we used to make kidanarthangai oorugai, manga oorugai, pala oorugai for marriages. We serve variety of pickles in our marriages. My mom told me they used to search kidarangai and make pickle for marriages in those days. Now a days in the busy schedule we don’t make pickles. We use the store bought ones. Many of us do not know how to make pickle. But the pickle making is very easy.
Two weeks back I saw kidarangai in my veggies shop. I asked my mother and made this recipe. It came out well. Let us see the recipe.
- Kidarangai – 3 cup
- Rock salt – ½ cup
- Turmeric powder – ½ tsp
- Red chilli – 12
- Fenugreek – 1 tsp
- Asafoetida – 1 tsp
- Gingelly oil – 3 tblsp
- Mustard – 1 tsp
Wash and wipe kidarangai in the kitchen towel. Cut kidarangai in to small pieces. Discard the seeds. Powder the rock salt. Add salt and turmeric powder to the kidarangai and mix it well. Keep it in the ceramic container for two to three days. Stir two times daily. After three days dry roast fenugreek, asafoetida and red chilli in a frying pan. Grind it in a mixie. Add to the pickle and mix it well. Heat gingelly oil in a frying pan and add mustard seed. When they crackle switch off the stove. Add this to the pickle and mix it well. Store it in the glass bottle. Serve with curd rice.
Use red chilli according to your taste.
Pickle will be more tasty after 15 days.