Ingredients:

• 2 – big kadarangais/wild Lemons
• 25 g – chilli powder
• 25 g – rock salt, powdered
• 1 liter – water
• 100 ml – gingelly oil
• 1 tsp – fenugreek/methi seeds, dry roasted and powdered
• 2 tsp – Mustard Seeds

Method:

1. Bring water to a boil. Turn off stove when it starts boiling and add whole lemons and allow it to soak for 15 minutes.
2. Cool, drain and chop lemon into bite-sized pieces.
3. Heat oil in a kadai, temper mustard seeds and turn off the stove.
4. Add the chopped lemon and saute for 2 minutes.
5. Add chilli powder, salt and methi powder. Mix thoroughly.
6. Allow to cool and store in an air-tight container.
7. Can be stored up to one month refrigerated.

Recipe courtesy of Lakshmi Krishnamoorthy