Nimmakaya Uragaya/Lemon Pickle

4 from 1 vote

Nimmakaya Uragaya / Avakaya consumed with rice is a comfort food in Andhra Pradesh or any South Indian house. It is generally preferred with curd rice/muddha-pappu. It can also be served alongwith tiffins.
Cook Time 5 minutes
Total Time 5 minutes
Served AsLunch
CuisineSouth Indian
Servings 4


  • Yellow coloured and thin skinned Lemon Medium Sized -12
  • Lemon Juice – 1 Cup
  • Turmeric powder – 3 teaspoon
  • Red Chilly powder – 1 Cup
  • Salt – 3/4 cup
  • Oil – 2 tablespoon
  • Roasted mustard powder – 2 teaspoon
  • Roasted fenugreek powder – 2 teaspoon
  • Asafoetida – 1/2 teaspoon
  • Mustard Seeds – 2 teaspoon


  • Cut the lemon into quarter pieces and transfer these pieces into a bowl.
  • Add the turmeric powder and salt to it . Mix it well. Allow it to rest for three days.
  • On the forth day, add the roasted fenugreek powder, roasted mustard powder one after the other. Then add oil , red chilly powder and seasoned mix ( mustard seeds and asafoetida fried in oil) to it. Mix it well.
  • Store it in a dry container. It can be stored for months if kept at a cool place.
  • It serves as a good accompaniment with hot steamed plain rice, khichdi, biryani etc.

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4 from 1 vote

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