Dabbakaya pokkadam (chakotara/lemon sweet and sour pickle)

Dabbakaya is a citrus fruit/vegetable as big as a grapaefruit. It has thicker skin and flavor different from lemon. Chakotara, gal gal nimbu etc. are almost like dabbakaya. This sweet and sour temporary pickle is very tasty and is a good side dish for rice, roti, idli and dosa. I tried using the large size lemons available in USA and the taste is almost like dabbakaya. I made this dish using chakotara, small oranges also.

Ingredients:

•      2 cups dabbakaya/chakotara/lemon pieces
•      3 to 4 green chiles (less spicy and according to taste)
•      1/4 Tsp. turmeric powder
•      1 Tsp. methi seeds
•      1 Tsp. mustard seeds
•      4 to 5 Tbsp. jaggery
•      3 Tsp. rice flour or corn flour
•      Pinch of hing (asafetida)
•      Salt to taste

Directions:

1.      Wash and cut dabbakaya/chakotara/lemon into 1 cm cubes.
2.      Let the seeds be there.
3.      Wash and cut green chiles into big pieces.
4.      Roast methi seeds without oil, for 1 or 2 minutes.
5.      Roast mustard seeds also without oil for a minute, till they splutter.
6.      Grind methi mustard to a fine powder.
7.      Take a deep pan and place chakotara and chile pieces.
8.      Add turmeric powder, salt, methi mustard powder and jaggery.
9.      Add a few spoons of water to the mixture and heat.
10.      Mix rice flour in a little cold water and add it to the boiling mixture.
11.      Keep stirring while the mixture is cooking.
12.      Cook for 3 to 5 minutes.
13.      Pieces of chakotara need not be very soft.
14.      Take the pan off the heat and transfer to a dry jar.
15.      Place it in refrigerator.
16.      Can be kept in refrigerator for a few months.

This is a great side dish for idli, dosa, daddhojanam (yogurt rice) or parathas.