Nimbya Sol Puddi Gallele (Lemon Rind Dry Pickle)

Nimbya sol puddi gallele is a Konkani style dry pickle made with squeezed lemon peels. After squeezing the juice from fresh lemons do not throw away the lemon rinds. We can make mouth watering dry pickle with the squeezed lemon rinds.

The following ingredients are needed to prepare Nimbya Sol Puddi Gallele/ Lemon Rind Dry Pickle.

Ingredients:-

Sqeezed Lemon Rinds. - 9 or 10
Salt.                               - as required

For Pickle Masala:-

Red chillies.     -10
Mustard seeds. -2tsp
Methi seeds. -3/4 tsp
Hing powder. -1 tsp
Oil.                 -1/2tsp

Instructions:-

1). Collect the lemon rinds (peels) after squeezing the lemon juice.

2). Remove the seeds if any inside the lemon rinds. Put 1tsp salt inside each lemon rinds and press them with your finger.

3). Store the salted (marinated) lemon rinds in a glass bottle and close the bottle with lid.

4). After 2 months the marinated (preserved) lemon rinds become soft. Now the preserved lemon rinds are ready to make dry pickle.Keep aside the preserved lemon rinds.

5) For Preparing Pickle Masala Powder:-

Dry roast mustard seeds and methi seeds in a pan seperately for a minute on low flame and keep aside. In the same pan add 1/2tsp oil and roast red chillies to little crisp. Keep aside all the roasted ingredients to cool.Grind all the roasted ingredients along with hing powder to a little coarse power. Transfer the coarsely ground powder in a small bowl. Add a pinch of salt and mix well. Pickle masala powder is ready.

6). Stuff the coarsely ground pickle masala powder inside each preserved lemon rinds and press it with your finger.

7). Store the pickle masala stuffed lemon rinds in a clean, dry and air tight glass bottle and keep aside.

Tasty and delicious Nimbya Sol Puddi Gallele / Lemon Rind Dry Pickle is ready for use after a month and has a long shelf life.