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A typical Kerala style lemon pickle
Published On: 15 Aug 2005
Bengali: Laban / Noone
for more details, click the name of the ingredient
English: Gingelly Oil
telugu: Nuvalu Nuna
hindi: Thil Ka Tel
Marathi: Til Che Tel
English: Mustard Seeds
kannada: Sasuve / Karisasive
hindi: Rai / Banarasi Rai / Sarson
Bengali: Sarsay / Shorshe / Rai
Oriya: Sorisa / Sarosha
Punjabi: Rai / Banarasi Rai / Kalee Sarson
Kashmiri: Aasur / Sorisa
Urudu: Rai, Banarasi Rai, Kalee Sarson
English: Fenugreek Seeds
malayalam: Uluva / Venthiam
kannada: Menthe / Menthya
hindi: Methi Dana
Marathi: Methi Dane / Methi
Punjabi: Meth / Methi
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
English: Green Chillies
tamil: Pachchii Milagai
telugu: Patchimirapa / Pachchi Mirapakayalu
kannada: Hasi Menasinakai
hindi: Hara Mircha / Hari Mirch
Bengali: Kancha Lanka / Maricha
Konkani: Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang
Marathi: Pachchai Milagai
Oriya: Lila Marcha
English: Chilli Powder
telugu: Erra Mirapa Kayalu / Yendu Mirapakayalu
kannada: Molaku / Kempu Menasinakai / Ona Menasinakai
hindi: Lal Mirch
Bengali: Paka Lanka / Lal Mirch / Lankamorich
Gujarati: Lal Marcha
Konkani: Sukki Saangi /Suke Miriyasang
Marathi: Lal Mirchi / Mirchya
Oriya: Lanka / Nali Lankamaricha
Punjabi: Lal Mirch
Kashmiri: Marach Wangun
Wash the lemons properly.
Steam the lemons for 2 - 3 mins.
Allow it to cool and then dry them using a clean dry cloth.
Heat gingelly oil in a pan.
Splutter mustard seeds followed by fenugreek seeds.
Add turmeric powder and sautT on a moderate heat.
Add ginger, garlic and green chillies and stir, till the color changes.
Switch off the heat.
Add chilly and asafetida powders while the mixture is hot and mix nicely.
Allow it to cool.
Slice the lemons into four.
Carefully mix the seasoning and lemons.
Add 2 tbsp of vinegar and mix it slowly.
Transfer the pickle into a dry container.
Heat 2 tbsp of gingelly oil and allow it to cool and then pour the oil on the top of the pickle.
:- This will prevent fungus.
If I use coconut oil how it will be good taste or not?
I tried this recipe with sunflower oil it turned out excellent. Thanks dear.
This is a superb recipe and i am really happy for you. My whole family cum friends has asked me to make this lemon/lime pickle again and so i am going to make it today itself.....Cheers to you!!!
Superb! I tried this one and came out really well!Thanks for shaing the recipe!!!
John- Gingelly oil is the best - i dont think it will go well with the oilve and canola oil
Not tried it yet. I would like to know what other oil can I use instead of gingely oil? Could I use olive or canola oil? Difficult to get gingely oil here! Thanks.
good keep it up
its very tasty
it is a very good prep.... well done....expecting more recipes...
I tried your recipe and it came out well. I kept it out for 2 months and now it`s mouth-watering. Everybody who comes here loves this pickle. Thanks for the recipe...
absolutely great recipe
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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