Nimmakaya Pachadi is a vibrant lemon pickle from Andhra Pradesh, where fresh lemons are preserved with a fiery blend of red chili, mustard, and fenugreek. Unlike shelf-stable pickles, this version is meant to be consumed relatively quickly, offering a burst of citrusy tang and heat.
It's a staple in Andhra homes, often mixed with steaming rice and a drizzle of ghee. The pickle balances sour, spicy, and salty notes perfectly, awakening the palate.
⏲️ Prep: 20 mins
🌡️ Rest: 2-3 days
🍽️ Makes: 500g
🔥 Spice level: Medium-hot
📅 Shelf life: 2-3 months (refrigerated)
🧂 Ingredients
- 10-12 medium-sized lemons (about 1 kg)
- ½ cup red chili powder (preferably Guntur variety)
- ¼ cup mustard seeds, coarsely ground
- 2 tbsp fenugreek seeds, roasted and powdered
- ½ cup salt (rock salt preferred)
- 1 tsp turmeric powder
- 1 cup sesame oil (gingelly oil)
- 10-12 garlic cloves, peeled (optional)
- Few curry leaves
📌 Choose thin-skinned, juicy lemons. Wash and dry thoroughly before cutting.
📝 Method
Step 1 Cut each lemon into 8 wedges (or smaller pieces). Remove seeds if possible.
Step 2 In a large bowl, mix lemon pieces with salt and turmeric. Toss well and transfer to a clean glass jar. Cover with a cloth and keep in a sunny spot for 2-3 days, shaking once daily. The lemons will soften and release juice.
Step 3 After 3 days, heat oil in a pan until smoking, then cool completely.
Step 4 In a small bowl, combine red chili powder, ground mustard, fenugreek powder, and a little salt if needed.
Step 5 Add this spice mix to the jar of lemons. Pour the cooled oil over it. Add garlic cloves and curry leaves if using.
Step 6 Mix well with a clean, dry spoon. Close the jar and keep in a warm place for another 2-3 days, shaking occasionally. The pickle is now ready. Refrigerate after opening.
🌶️ Regional variations
Lemon pickle is made across India, but Andhra style is distinct:
- Coastal Andhra: Uses more mustard and sesame oil, sometimes adding garlic.
- Telangana: Often includes curry leaves and a dash of jaggery for sweetness.
- Quick version: Some make a fresh pachadi by grinding cooked lemon with spices (no sun-drying).
🍚 How to serve
Nimmakaya pachadi is incredibly versatile:
- Mix with hot rice and ghee - the ultimate comfort food.
- Serve as a side with curd rice or lemon rice.
- Add a spoonful to dal for a tangy twist.
- Use as a sandwich spread or with parathas.
🧺 Storage and shelf life
This pickle keeps well for 2-3 months in the refrigerator. Always use a clean, dry spoon. If oil doesn't cover the top, add a little more to form a protective layer. In cooler climates, it can stay at room temperature for a few weeks, but refrigeration is safer.
❓ Frequently asked questions
Q: Can I use bottled lemon juice? A: No, fresh lemons with peel are essential for texture and flavor.
Q: Why did my pickle turn moldy? A: Moisture or unclean utensils caused it. Always use dry spoons and ensure lemons were fully sun-dried.
Q: Can I reduce oil? A: Oil acts as a preservative; reducing it shortens shelf life. You can use less, but consume faster.
Salt lemons, sun-dry, mix with spices and oil, mature.
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