Nimmakaya Uragaya Recipe -- How to make Lemon Pickle - E.A.T. easyvegrecipes

Nimmakaya Uragaya Recipe -- How to make Lemon Pickle

Hi, Good Morning. Thank you friends and viewers. Today I will post how to make nimmakaya uragaya or lemon pickle recipe.
nimmakaya uragaya
Indians precisely South Indians to be precise Andhras are fond of pickles. We love them very much. Every household will have them, if not prepare at least buy them from stores. They are very seasonal, like the end of the winter season we prepare lemon, tamarind fruit, tomato and red chilli. Summer is the season for mangoes. We prepare different varieties of pickles with mangoes.
Every time it is Chandra my sister-in-law takes care of these preparations. She only gets all necessary ingredients and does all the work. I enjoy them a lot, of course. This year I also started preparing them, my first trial is lemon pickling which is very easy. I tried them long with very less, 12, lemons. This year I bought 50 lemons and prepared it. This will last for one full year.
Whenever I feel my blood pressure is downing I can take one piece of it and chew. Advised by a doctor.
First, we have to mix it with turmeric powder and salt and keep it in a dry place, tightly packed. So that dust and moisture should not enter into it. We can mix all of them together and keep also but it does not taste fresh. Whenever want to have lemon chutney, just add tadka, chilli powder, and mix it well.
While selecting lemons we have to be very careful. Select lemons with thin skin and fresh looking ones. Thin skin lemons will have more juice in them. Pickle with more juicy fruit will long lost.

Nimmakaya Uragaya

  • 50 Medium Size Lemons
  • 4 Talespoon Salt
  • 2 Tablespoon Turmeric Powder
  • 4 Tablespoon Lemon Pickle
  • 2 Tablespoon oil
  • 1 Teaspoon Mustard Seeds
  • 1 Red Chilli Split into pieces
  • 1 Tablespoon Red Chilli Powder
  • 1/2 Teaspoon Fenugreek Powder
Procedure for Pickling:
  1. Cut lemons into four pieces. Make a lemon two halves and then make it another two halves.
  2. Do not cut all of them, make juice of one fourth quantity of lemons to mix it with the pickle.
  3. So, cut only 35 lemons into pieces and make juice of 15 lemons.
  4. In a mason jar or in any glass container, add the cut lemon pieces.
  5. Add salt and turmeric powder to it.
  6. Pour in the lemon juice or we can squeeze the juice directly into the lemon pieces.
  7. Mix it well and keep the lid tightly. Keep it aside for three days.
  8. On the third day mix it well and can make lemon chutney anytime.
Procedure for Lemon Chutney:
  1. Heat oil in a pan, add mustard seeds, red chilli pieces and asafoetida.
  2. Allow it to splutter. Switch off the flame and keep it aside.
  3. When the oil cools down a littl, add fenugreek seeds powder and red chilli powder. Mix well.
  4. Add the above lemon pickle to it and mix well.
  5. Serve nimmakaya uragaya with hot piping rice and a dollop of ghee.


  1. quantity of fenugreek seeds pls andi

    1. sorry for not replying immediately.
      Use 1/4 teaspoon of fenugreek powder. We can keep the powder readily available and use it.


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