Nimma Uragaaya of Nandyala

Last weekend, we went to Houston’s wholesale produce market called Canino Farmer’s Market for mangoes. In the market, limes were also available abundant. Key limes were 30 for a dollar and Persian limes were 20 for a dollar. I bought 60 key limes and 20 Persian limes for a total of 4 dollars.

Key limes are small sized, Indian type limes with relatively thin skin, so they are great for pickle base. Persian limes are seedless and full of juice, good for pickle juice. I made same kind of preserve last year with key lime and Persian lime combination and it was wonderful, both size and juicewise for nimma uragaaya.

The pickle I have remaining from last year lasts for just another few weeks. Now the weather is right, ingredients are right and it would take at least two months for key lime’s eye-crossing bitter-sourness to mingle with other ingredients and mellow. I know now, why our folks craved making these pickles year after year, every year. They are comfort food, particularly during cold, winter months. What also attracts me more is the texture, the color and the aroma. The whole process is addictive and enthralling.

Key Limes for Nimma Uragaaya

Nimma Uragaaya:
For detail recipe directions – click here.

Prepare with fresh ingredients, add enough salt and keep the pickle making area and vessels dry and moisture free. Follow these pickle precautions for successful tradition of nimma uragaaya.

    60 keylimes – wash, dry with a towel and sun-dry for an hour. Then, cut into quarters.
    20 persian limes – Wash and wipe off the moisture. Cut and squeeze juice. We need at least 3 to 4 cups of limejuice. The more juice we add to uragaaya, the tastier the uragaaya will be.
    cups, iodine-free salt or sea salt
    1 cup, red chilli powder
    1/8 cup, methi seeds – roast to red in an iron skillet on low heat. Cool and then powder to fine.
    Pickle Popu: Heat two tablespoons of peanut oil. When oil it hot, add quarter teaspoon of hing. Toast for couple of seconds to fragrance. Turn off the heat. Keep aside to cool to room temperature.

1. Pour salt, red chilli powder and methi seed powder over key lime pieces. Mix well with your clean, dry hand or big wooden spoon.

2. Pour lime juice and pickle popu over keylime pickle. Mix well. Spoon into a ceramic or glass jar. Keep the jar loosely covered with a non-corrosive lid. Place the jar on the kitchen countertop where air circulates freely. Mix once a day with a dry, wooden spoon, for a week.

3. Cover loosely and leave the pickle undisturbed for a month. With time, the skin softens and nimma uragaaya achieves a special mellow sourness with echoes of ancient world.

Nimma Uragaaya will keep for several months to a year without refrigeration.

Nimma Uragaaya
Nimma Uragaaya Worship with Salt, Chilli Powder and Methi Powder

Nimma Uragaaya
Nimma Uragaaya ~ Comfort Food for Winter Time

19 Comments

  • By ss, June 21, 2010 @ 8:58 pm

    “Leave the pickle undisturbed”…that brings back fond childhood memories..we could never wait that long and would sample the pickle soon after it was made. The spices would still taste raw, but it was amazing in it’s own way. And then, after a month, we would enjoy the mellow taste as well. Pickle making is such a rewarding activity!

  • By Deepa, June 21, 2010 @ 9:36 pm

    At home my dad was the pickle specialist and we always had ceramic jars filled with pickles waiting to get ready. My dad used to keep a cloth moistened with oil on top to avoid fungus formation on top :)

  • By Pavani, June 21, 2010 @ 9:41 pm

    Hi Indira:
    I like your website and the way you maintain it. Last sunday I had attempted lemon pickle looking at your old post. I just need patience to wait and see the outcome. Thanks for your detailed instructions which made me take up this challenge :-)

    regards,
    Pavani

  • By Sonia, June 22, 2010 @ 12:23 am

    I grew up watching my mom, aunt and grandma to make variety of pickles in summer. In India, I never had tasted store bought pickles. I’ve been thinking hard to try by myself here and almost prepared for my next summer pickle plans.(the summer usually during Dec-Feb in Australia)
    Your efforts and pics are really pushing me! :) Thanks for sharing such a delicious pickle and recipe.

  • By Sanjeeta kk, June 22, 2010 @ 2:24 am

    cannot stop my mouth from watering. The bright red color is tempting to grab the picture! Very spicy and tangy treat.

  • By Manju Rajender, June 22, 2010 @ 5:32 am

    Wow !!! you made me drool :) . Just awesome.

  • By Narayan, June 22, 2010 @ 7:19 am

    Mouthwateringly good!!! I have a sweet version of the key lime pickle, which I will share shortly.

  • By Sandeepa, June 22, 2010 @ 10:17 am

    Hi Indira,
    I am a big fan of your website. Great job on maintaining it so well. I look at it atleast once a day. I like the workout vratam u started. Trying to follow it.

  • By Suman Singh, June 22, 2010 @ 10:29 am

    love your pickle recipes..they really made my mouth watering…on top of that this wonderful pics from which I cannot take by eyes off..ohh..just heaven…

  • By aparna, June 22, 2010 @ 11:12 am

    This is reminding me of summer holidays during school days. I love eating lime pickle with home made yoghurt, mainly the yoghurt at my grandma’s place….yummy. Wish I can rewind time and go there.

  • By sam, June 22, 2010 @ 2:41 pm

    just curious to know if you use non stick cookware like circulon and calphalon and what do u think about them?

  • By ry, June 22, 2010 @ 2:48 pm

    looks good, we also add ginger pieces and someimes green chillies too

  • By Indira, June 22, 2010 @ 5:53 pm

    Thanks all for your nimma uragaaya like comments.

    Pavani: Happy to read about your first attempt. It’s going to turn out wonderful. Just keep an eye and mix once in a while. Don’t hesitate to add extra salt as per the uragaaya needs.

    Narayan: Looking forward to your sweet lime pickle recipe.

    ry: We too for nimmakaaya-allam uragaaya.

  • By Kiran, June 22, 2010 @ 7:08 pm

    Nimma uragaya chala bagundi.This method is new to me.
    Do you refrigerate or store it outside for long term storage?

  • By Anu, June 22, 2010 @ 7:21 pm

    Hello Indira garu,

    Nimma uragaya looks very tempting. Just curious to know why iodine free salt is preferred over one with iodine?

  • By Maya, June 27, 2010 @ 7:04 pm

    Love this pickle. Beautiful pictures and you make it look so easy. I would love to visit a farmers market like the one you mentioned.

  • By Vandya, June 29, 2010 @ 12:15 am

    Every time i make lemon pickle, it goes bad. I’m scared to try it again. Any special advise on how to save it?

  • By Unz, August 27, 2010 @ 8:26 am

    Hi Indira,
    I am silent reader of your website. I have quick question and hoping you will address it.
    I have preaprd lime pickel (mentioned in your new website), but after 1 week when I tasted it is so bitter.
    Can I mix at this stage more lime juice and salt.
    thanks ahead.

    Hi Unz: Happy to read that you made the lime pickle. First few weeks, the lime pickle will be bitter.
    The pickle needs at least a month to mature and the limes will become from bitter to soft and tasty pickled limes with time, I promise. Add salt if you think it’s necessary. Wait and give the pickle some time for great results.
    Do let me know how it tastes after one month. Thanks.
    -Indira

  • By angela, March 10, 2011 @ 11:13 pm

    I really like your site and your tremendous dedication to blogging. Your creativity in the kitchen, your gardening skills, your consistency with your blog and your endeavours to keep the Indian traditions alive.. all commendable and inspiring. Thank you for Mahanadi.
    (“tongue in cheek”..but your math skills need a little honing .. its 3 dollars for your stash of lemons ;) )

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