Coming to the recipe, she served me this once, and I just got hooked to it.., love it and would love to share it...
This is a very easy peasy recipe, Here I get two kind of citrus fruit - Lemon and Lime, In India we use Limes to make our pickles, Here I have used Lime as you guessed that I made pickle recently and I was left with 6 Lime peels, don't wonder why would I be left with 6 Lime peels, If you check this recipe of mine on how I make pickles you would know why ?.
Anyways I will tell you why ?, just to get more juice in my pickles I squeeze an extra of 6 to 7 Lime Juices into my marinating Pickling Jar, this way, pickle get more juice and not water which has longer shelf life and I don't have to use too much oil :).
So, everytime I make pickle and left over with the peels, this is what I turn it into.., why waste the peel right ?.., Let's see how I make it into a lovely Thokku or spicy paste.., which goes well with rice and tsp of oil - Lemon chadam (rice), nice with chapatis, Dosas etc.., well you can use it however you want..., Here is how I make it.., Hope fully this is how she makes it, I hope B will come back to me.., if for any corrections..
LEMON / LIME PEEL THOKKU OR SPICY PASTE
Recipe source: sudha aunty
6 Lemon Peel (see notes)*
3 tbsp of oil
1 to 2 tbsp Chilli Powder*
1 tsp Mustard seeds
1/2 tsp Fenugreek seeds
1/4 tsp Asafoetida/Hing
1 Cup water
2 tsp Salt
1tbsp of oil
1 tsp mustard seeds
*Squeeze the juice out of the Limes as shown in my click (not a good one), hope fully you can understand, if you want you can keep the pith with it, I use every thing once I squeeze the juice out of it, then cut them into bits and added the amount of water I have used here, use water accordingly as how much peel you use an one inch extra level of water of from the peel would be sufficient I suppose.
Take the chopped peel and water in a bowl and cook it in a low flame, until they well cooked
Once the Lime is cooled grind it in a mixie ( I use Indian mixie / Processor) to a smooth paste
well, not all of them will be become smooth paste you might find little chunks so that's alright not to worry.
In a Kadai or deep wok fry in a low flame, mustard seeds and fenugreek seeds separately without oil.
Mustard seeds change colour a bit of whitish you would know as its starts spluttering making noises, frying them in low flame ensures perfect roasting and smells wonderfully.
Next fry fenugreek seeds again in low flame, be extra sure not to fry it into dark brown colour as it will spoil the taste of the end product and gives a tart taste, fry these fenugreek seeds to golden yellow/brown in colour.
You need a small jared mixie to blend these spices, blend these spices together with Asafoetida/Hing, when cool, into a fine powder.
I have mentioned using Chilli powder*, you can use dried chillies if you want, then you must fry this in a wok, using a one or two drops of oil other wise you might feel irritation in your throat as it gives a strong smell.
In the same wok heat 1 tbsp of oil, add mustard seeds, they start spluttering, add curry leaves sought for a minutes, Keep the flame low, add the ground Lime paste into it mix well and allow it cook for 2 to 3 minutes, any moisture content should just evaporate during this process.
Keep stirring now and then, careful that it doesn't stick then add the powders and salt as required mix well and add the rest of the oil, combine them well together and allow it to cook for further 10 to 12 minutes, you can see that the oil starts floating soon enough.
Now your Thokku is ready to enjoy....
I am sending this to Gayatri's walk through memory lane event....