Nimmakaya Uragaya (Spicy Andhra Lemon Pickle) Recipe

Roast Your Spices: Roasting the mustard and fenugreek seeds before grinding enhances their flavor and aroma significantly. Roast them in a dry pan until fragrant.
Lemon Selection: Choose small to medium-sized lemons with thin skins for best results. Thin-skinned lemons are easier to infuse with the spice mixture and contribute to a softer texture in the pickle.
Spice Level: Adjust the amount of red chili powder according to your spice preference. Start with less and gradually add more if you prefer it spicier.
Storage is Key: Ensure your storage container is completely dry and airtight to prevent the pickle from spoiling. A glass jar is ideal.

Name: Nimmakaya Uragaya (Spicy Andhra Lemon Pickle) Recipe
Cook time: 5 min
Total time: 5 min
Ingredients: 12 Lemons (medium-sized, thin-skinned, yellow); 1 cup Lemon Juice (freshly squeezed); 3 tsp Turmeric Powder (haldi); 1 cup Chili Powder (adjust to taste, red); 3/4 tsp Salt (or to taste); 2 tbsp Mustard Powder (roasted); 2 tbsp Fenugreek Powder (roasted); 1/2 tsp Asafoetida (hing); 2 tbsp Mustard Oil (or vegetable oil); 2 tsp Mustard Seeds (rai)

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