Kidarangai -Citron Pickle
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  • 5 Salt- 3 tsps or as per taste Methi seeds -
  • 1 tsp Red chilli powder-50gms Gingelly oil-1 to 2 tbsp Mustard seeds-1 tsp Asafoetida= 1 tsp Method: 1. Wash kidarangai and dry cover a cloth to remove excess moisture. Cut into small pieces.
  • 6. Dry fry the fenugreek seeds in medium flame for a few seconds until they start to crackle and then turn off the heat and powder it
  • ½ cup gingelly oil
  • 1 tsp mustard seeds and Cool. Now add this oil to the pickle. Mix well thouroughly. Serve and enjoy with rice.



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