All You Need:
- Lemons (yellow 25 small size) cut vertically not horizontally
- Salt 1 tea cup
- Pasupu 1 spoon
- Karam 1.5 cups
- Menthi pindi 3 tbsp
- Peanut oil 1.5 cups
- Hing 3 tsp
- Mustard Seeds 2 spoons
- Fenugreek seeds 1 spoon
- Dry chillies 6
The Recipe:
- Cut 20 lemons vertically, not horizontally like we usually cut
- Squeeze juice from the remaining 5 lemons and keep aside
- Mix the lemon pieces, salt, pasupu, lemon juice in a plastic container and keep aside for 3-4 days
- Mix well on the 5th day and again keep aside for 2 days
- If the pieces still do not shrink in size, keep it aside for a few more days
- Next day, mix Karam, Menthi pindi,hing
- Add popu - avalu,menhulu, red chillies,hing. Let the popu cool down and then add to the pickle
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