Nimbya
Dhevi Adgai /Vella Naranga Achar is a delicious pickle made with fresh
lemons adding green chilly, garlic, curry leaves, ginger and hing
powder goes well with kanji (rice gruel).
The following ingredients are needed to prepare Nimbya Dhevi Adgai /Vella Naranga Achar.
Ingredients:-
Fresh Lemon. - 6
Green chillies. - 5
Ginger. -1 inch piece
Garlic. -12
Hing powder. -1/4tsp
Fenugreek seeds. -1tsp
Curry leaves. -1spring
Gingelly oil. -3 tbsp
Vinegar. -1tsp
Salt. -1tbsp
Instructions:-
1). Wash and clean fresh lemons in water and pat dry with a cloth. Steam cook the lemons till the skin is soft for about 6 minutes and allow to cool. Once cooled wipe the steamed lemons and cut into 8 pieces and keep aside.
2). Wash and pat dry green chillies and chop into thin round pieces and keep aside.
3). Peel and wash ginger and pat dry with a clean cloth and chop into thin pieces and keep aside.
4). Peel and chop garlic into thin pieces and keep aside.
Method:-
1). Heat gingelly oil in a pan and splutter fenugreek seeds and saute well.
2). Add chopped green chilly pieces, chopped ginger pieces, garlic pieces and curry leaves into the pan and saute well in oil till the raw smell goes away.
3). Add Hing powder into the pan and mix well.
4) Add chopped lemon pieces into the pan. Gently press the lemon pieces with the back of a spoon and mix together all the ingredients in the pan until all lemon pieces are soften.
5). Stir the lemon mixture occasionally for about 5 minutes until it becomes soft.When the mixture starts bubbling add salt and vinegar. Mix well and switch off the flame.
6). Once cooled to room temperature store the lemon pickle in a clean glass bottle.Add 1/2 tsp gingelly oil on the top of the pickle in the glass bottle for good shelf life and close the glass bottle tightly with its lid. After 2 days lemon pieces are well coated with spices and the tasty and mouth watering Nimbya Dhevi Adgai /Vella Nranga Achar is ready to use. You can keep the pickle in the refrigerator.
Ingredients:-
Fresh Lemon. - 6
Green chillies. - 5
Ginger. -1 inch piece
Garlic. -12
Hing powder. -1/4tsp
Fenugreek seeds. -1tsp
Curry leaves. -1spring
Gingelly oil. -3 tbsp
Vinegar. -1tsp
Salt. -1tbsp
Instructions:-
1). Wash and clean fresh lemons in water and pat dry with a cloth. Steam cook the lemons till the skin is soft for about 6 minutes and allow to cool. Once cooled wipe the steamed lemons and cut into 8 pieces and keep aside.
2). Wash and pat dry green chillies and chop into thin round pieces and keep aside.
3). Peel and wash ginger and pat dry with a clean cloth and chop into thin pieces and keep aside.
4). Peel and chop garlic into thin pieces and keep aside.
Method:-
1). Heat gingelly oil in a pan and splutter fenugreek seeds and saute well.
2). Add chopped green chilly pieces, chopped ginger pieces, garlic pieces and curry leaves into the pan and saute well in oil till the raw smell goes away.
3). Add Hing powder into the pan and mix well.
4) Add chopped lemon pieces into the pan. Gently press the lemon pieces with the back of a spoon and mix together all the ingredients in the pan until all lemon pieces are soften.
5). Stir the lemon mixture occasionally for about 5 minutes until it becomes soft.When the mixture starts bubbling add salt and vinegar. Mix well and switch off the flame.
6). Once cooled to room temperature store the lemon pickle in a clean glass bottle.Add 1/2 tsp gingelly oil on the top of the pickle in the glass bottle for good shelf life and close the glass bottle tightly with its lid. After 2 days lemon pieces are well coated with spices and the tasty and mouth watering Nimbya Dhevi Adgai /Vella Nranga Achar is ready to use. You can keep the pickle in the refrigerator.
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