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.
Yellow coloured and thin skinned LemonMedium 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
Instructions
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.
Keyword accompaniment, lemon, pickle, south indian recipe