Lime, The Souring Agent

Sometimes erroneously called as lemon in India, lime is the most commonly used souring agent in India. India is the original home to both lime and lemon and to a large extent quite replaceable in the recipe. Thus a so called lemon recipe will actually be based on lime. In Hindi the lemon and lime would be respectively called “galgal” and “nimbu”. The juice of either of them would be added towards the end of the cooking process as acid interferes with the protein of the food and prolong the cooking time.
Generally green to yellow they are valued highly for their culinary usage like lemon drink, lemonade, cocktail, cocktail garnishes and in food like lime based desserts, lime butter sauce for fish, pickling etc. It is also one of the versatile ingredients found on the kitchen shelves as most part of it can be used like leaves, fruit, juice, peel and oil.

Medicinal uses
Internally, with leaves infused as an herbal tea, it is helpful for bilious headaches. The fresh juice is also used to counter diarrhea. The lemon pickle, as such, is also used to cure the mild case of dyspepsia and served with congee/ over-boiled sticky rice.  Those who wish to forgo the bad habit of bed tea which is one of the causes of gastroenteritis can start their day with lemon-ginger –honey concoction. A few drops of lemon juice added for the final rinse of hair with water can also do wonder with the lackluster hair. Essential oil distilled from lime also energizes the otherwise tired mind and relieves anxiety.

Plain white pickle
20+10 lime
½ cup sea salt

Method:
Cut 10 limes into half and press the halves to extract the juice. Lightly rub the rest of the lime against a rough surface to just remove the top skin. In a medium glass jar put all the rubbed lime, add lime juice and salt and cover with the lid. The salt will drain out the water from lime and will form brine for the pickle. Put the jar in sun everyday for 2 two hours which mellows the pickle and make it ready for consumption. Allow to age for 2 weeks before eating.

Note: For the spicy lime pickle, quarter the lime and add chili powder, sliced ginger, turmeric, fennel seeds, fenugreek seeds, mustard oil, salt and sugar. Allow to mature for 4 days before eating.

Tags: chana, desi, murgh, kulfi, curries, dosa, tandoori, lentil, idli, chettinad