Vadugapuli pickle(salt and hot variety)

Vadukapuli is a kind of lemon .It looks really big as shown in the picture.

It tastes excellent when made as a pickle.There are two varieties of it.The salt version and the hot chilly type.Here is the recipe for the salt version.

----------->Vadukapuli pieces sliced from half of the size shown in the picture .

Method:

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• Wash the vadukapuli well and dry with a towel completely.
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• Chop into small pieces as shown along with the skin.
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• Add the chopped pieces into an air-tight container.
• Add 2 to 3 teaspoons of salt,finely chopped green chillies ,finely chopped ginger (optional) into the container.
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• Close the lid and shake well.
• Set aside for a week , tossing once / twice everyday.
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• Keep in the refrigerator.

You can have with curd rice / kanji / rice and molagootal.

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Here is the recipe for the hot chilly type.

-------------->Vadukapuli pieces sliced from half of the size shown in the picture .

• Heat 3 tsp of gingelly oil in a kadai.
• Add the chopped vadukapuli pieces and saute for 3 to 5 minutes on a low flame.
• Do not saute for a long time as it will taste bitter.
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• Switch off the flame.Add 4 tsp of red chilli powder ,1/2 tsp of asafoetida powder,3 tsp of salt.
• Mix well and add 1/2 tsp of fenugreek (menthya ) powder .Add 2 tsp of gingelly oil on top.
• Mix well and set aside for a week in an air tight container.Toss the container occasionally.
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• Then refrigerate.

Serve with curd rice.

The taste becomes more yummy with time.