No Oil Lemon Pickle ~ Elumichai Oorugai with Lakshmi Subramaniam

by on April 15, 2016

A simple and healthy pickle with fresh lemons, here is a recipe from Lakshmi Subramaniam’s kitchen. An excellent accompaniment to a meal, this pickle does not require any oil or tempering. Its special tip is in using coarse chilli powder.

Lemon Pickle


  • 16 Lemons (juicy)
  • ¾ cup Salt
  • ¼ teaspoon Turmeric powder
  • 2 tablespoons Coarse chilli powder
  • ¼ teaspoon Fenugreek seed powder


  1. Wash the lemons and pat them dry with a towel. Halve them and remove the seeds. Now cut them into small pieces with a sharp knife.
  2. Add 1 cup of water, salt and turmeric and cook them in a thick bottomed pan for 10 minutes. Do not place a lid while cooking.
  3. Add the fenugreek seed powder. (To prepare this, you can dry roast fenugreek seeds and grind into a fine powder.)
  4. Allow to cool and add coarse chilli powder. (Lakshmi Maami says that you can grind whole chillies into a coarse powder or use chilli flakes.)
  5. Mix well and transfer to a glass jar. Serve with curd rice or along with a meal.

This recipes makes one jar pickle (one horlicks bottle, says Lakshmi Maami). Stays fresh for up to 3 days, but can be stored in the refrigerator for a couple of months.
Photo Courtesy: Harmony Magazine


Part-1 of this post is an interview with Lakshmi Subramaniam, a Tamilian residing in Mumbai.
First published in ‘Heart to Hearth’ – a column in Harmony Celebrate Age, a magazine about silvers.


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