256. Lemon Pickle 腌柠檬
256. Lemon Pickle 腌柠檬
Ingredients:
原料
Lemon – 100 lemons
柠檬-100个
Gingelly oil – 15 palam
芝麻油-525克
Kayam – 1.5 palam.
阿魏胶 -52.5克
Chilli – 15 palam,
辣椒-525克
Turmeric – 3 palam,
姜黄-105克
Fenugreek seed – 5 palam,
胡芦巴籽-175克
salt – 1.5 padi
盐-2250克
Method:
方法
This pickle is very tasty and very nutritious.
这个腌菜很好吃，很有营养。
Chilli – 15 palam, Turmeric – 3 palam, Fenugreek seed – 5 palam, salt – 1.5 padi. Except for salt, for all the other things take each ingredient little by little, fry it with oil and grind them separately to become like Kukumam.
辣椒-525克，姜黄-105克，胡芦巴籽-175克，盐-2250克。除了盐，把所有其他每一种原料一点一点地用油煎炒一下，然后把它们分开研磨，像Kukumam那样。
Powder the salt and mix salt and other things we prepared into one mixture.
把盐和我们准备好的盐和其他东西混合成一个混合物。
Gingelly oil – 525.
芝麻油–15palam
Heat it in pan and after the oil is heated,
在锅中加热，油加热后，
Kayam – 1.5 palam.
阿魏胶 -52.5克
Fry this kayam powder with the gingelly oil and powder it. Mix this powder with the other mixture we gave in the 1st paragraph, then mix this powder gently with oil in the pan.
用芝麻油把阿魏胶煎炒一下，然后磨成粉末。将此粉末与我们在第一段中给出的另一种混合物混合，然后在锅中与油轻轻混合。
Lemon – 100 lemons. Each lemon has to be 1.5 palam complete and they have to be ripened ripped well.
柠檬——100个柠檬。每一个52.5克的柠檬必须是完整，它们必须充分成熟。
Each lemon is pierced into 4 parts without going apart. The mixture is put above and in the lemons and they are placed in the vessel and the rest mixture is put into it.
每个柠檬被切成4个部分，不要分开。 将混合物放在柠檬上和柠檬中，将它们放入容器中，将其余的混合物放入其中。
Cover the vessel and keep a heavy vessel on it. After 2 or 3 days, open the cover and shake the vessel upside down, and do this process for the next 20 days, and you can use it.
盖上容器并在其上保留沉重的容器。 2或3天后，打开盖子并将容器上下颠倒摇晃，然后在接下来的20天内进行此过程，即可使用。
When you use the pickle, take the pickle only by wooden stick or (kalimberadha fork).
使用泡菜时，只能用木棍或（kalimberadha叉子）来拿取泡菜。
After the rasam got one with pickle, take a soft skin-peeled ginger and make it into pieces or take green chillies remove its kambu and cut into 4 pieces and you can put it into the pickle.
腌泡菜好后，取皮软的去皮生姜切成块，或是把绿辣椒去掉，切成4块，就可以放在泡菜里了。
Apart from this, you can also use magalikalangu with its skin removed and cut into small small pieces.
除此之外，你还可以使用去皮的燕子根（magalikalangu），把它切成小块。
Even the powders said in the pickle are used without frying, but Fenugreek seed is always heated before using.
即使泡菜里所说的粉事先没有进行煎炒，但葫芦巴籽在使用前一定要在热油中炒过的。
257. Another method Lemon pickle 另一种方法腌柠檬
Ingredients:
原料
Gingelly oil – ¾ vesai
芝麻油
Lemon – 100
柠檬-100
Chilli – 30 palam,
辣椒-1050克
Turmeric – 3 palam,
姜黄-105克
Fenugreek – 5 palam,
胡卢巴-175克
Salt – 1.24 padi,
盐-1860克
Gingelly oil – 10 palam,
芝麻油-350克
Kayam – 1 palam
阿魏胶-35克
Gingelly oil – ¾ Veesai.
芝麻油
Method:
方法
Pour this gingelly oil in a clay vessel or rock vessel and heat it.
把这些芝麻油倒入粘土容器或岩石容器中加热。
Lemon – 100. Put all the lemons in the hot oil and shake them well up and above.
柠檬–100。将所有柠檬放入热油中，上下摇匀。
Then cover this with a vessel or plate that is full of water. By this, the water will be evaporated by the heat and it will become drops and heat the lemon. In an interval of 2 to 3 minutes, shake the vessel and lemons up and down, and when the lemon becomes reddish and soft, remove the vessel from the stove and keep it down.
然后，用盛满水的容器或盘子盖上盖子。 这样，水将被热量蒸发，变成水滴并加热柠檬。 在2到3分钟的间隔中，上下摇动容器和柠檬，当柠檬变红变软时，将锅从炉子上取出放下。
Chilli – 30 palam, Turmeric – 3 palam, Fenugreek – 5 palam, Salt – 1.24 padi, Gingelly oil – 10 palam,
辣椒-1050克，姜黄-115克，葫芦巴-175克，盐-1860克，芝麻油-350克，
Kayam – 1 palam – Use all these ingredients and prepare the hot powder as given in the 256th pickle preparation process. Now on the plate the lemons are cut into 4 parts without getting separated and it is filled with the hot powder we prepared, put all the powder in the lemon. Shake all the lemons up and down, and you can use this after 3 or 4 days.
阿魏胶–35克–使用所有这些原料，按照第256泡菜制作中的流程来制备辣粉。现在在盘子里，把柠檬切成4份，但不要切断，里面装满了我们准备好的辣粉，把所有的辣粉都放在柠檬里。把所有的柠檬上下摇匀，三四天后就可以食用了。
If you want to use this pickle on the first day itself, Before frying the lemon, cut it into 4 halves, fill it with powder, and then fry it and use it. By doing this, the salt and hot powder will get well mixed with the pickle.
如果你想在第一天用这个泡菜，在煎柠檬之前，把它切成4个两半，装满粉末，然后油炸和使用。这样，盐和辣粉就可以和泡菜很好地混合在一起。
