Enakkaaga

Lemon in India is lime in the U.S.  A lemon in U.S. is நம்ம ஊரு டுபாகுர். [சரி தான்!] 

அம்மா at times சொல்லும் வார்த்தை about the power of வடு மாங்காய் baby mango[?] pickle: "மாதா ஊட்டாத சோற்றை மாங்காய் ஊட்டும்."   My take: மாதா ஊட்டாத சோற்றை மாதாவின் ஊறுகாய் ஊட்டிவிடும் - it is true for me and many people I know.  அம்மாவின் சுவையான எலுமிச்சங்காய் ஊறுகாயை செய்யும் முறை, இதோ, and it is her version of the ஆவக்காய் method for this pickle. I tried it today.

1. Wash and dry the lemons. Cut them into small pieces. (If juice seeps out, collect and store to add to the pickle).
   
2. Mix red chili powder, powdered mustard and powdered turmeric in the ratio 4 : 1 : 1/2.  Add salt to taste, a tsp. of வெந்தயம் fenugreek seeds and a tsp. of பெருங்காயம் asafoetida to the dried mix. 
3. In a clean dry vessel, spread one layer of lemon pieces and the stored juice from step 1.  Take a ladle full of the mix from step 2 and spread it evenly on top of the layer of lemon pieces. Pour gingelly oil to coat this layer well.  Repeat process until you exhaust all the cut pieces.
4. குலுக்கல் or the full toss: carefully toss the contents inside the vessel so everything is evenly spread top to bottom and side to side. Cover with lid.
   
5. Allow this pickle to soak undisturbed, for one day. Then mix it well with a large dry spoon, and taste the ஊறுகாய்ச்சார் gravy.  Add salt and/or காரம் spice powder from step 2, as desired. Make sure there is sufficient oil in the pickle jar, and you can see a heavy layer of oil on top.
   
6. This pickle is ready to eat when the lemon has soaked well enough to become soft. That takes about a week to ten days.  Stores well in the fridge, or at room temperature.