kalakkalsamayal: Ponderosa-Lemon-Pickle

#PonderosaLemonPickle #CitronPickle : Last month my maid gave me a lemon that was as big as a mango. It was looking shiny and having a little bumpy surface. I asked her what it was called in this region [ in West Bengal ]. She told me that it's a big lemon and she got it from the neighboring house. I asked her what could be prepared from it. She told me that pickle can be made from the fruit along with green chilly adding salt.

When I lifted it in my hand it was heavy and I definitely felt that it was not a lemon. It was slightly flat at the top with a thick stem. The fruit was elliptical in shape and the bottom was pointed shape. It was approximately 10 - 12 cm long on the lengthier side and 6 - 7 cm wide at the middle of the fruit. I presumed that it might be a citron variety but with lemon look.

Immediately I decided to prepare pickle from it without pondering much about the variety and type of fruit it was.

Halved the lemon and removed seeds as far as possible and chopped into small pieces. Steam cooked the pieces in an idli maker for 12 minutes and then prepared spicy pickle. When I tasted the pickle as soon as I made it, it was bitter.
I allowed it to cure for 4 - 5 days and then tasted again. It was great and only after being satisfied with taste and texture I decided to write the recipe in my blog here.

Yesterday I decided to start writing the recipe. But before doing that I have to find the name of the fruit I had used. So I started searching on the net comparing my picture with the pictures available on the net. Initially I thought it was Eureka lemon. But even though the shape is similar after examining different pictures I found out that Eureka lemon has a thin skin [ rind ]. Also I learned that Eureka lemon has lesser seeds or sometimes seedless also. So I came to the conclusion that the fruit was not Eureka lemon.

Again I started matching mine with photos on the net. I also watched some videos on the subject. I came across a video showing a lemon called Ponderosa lemon. The shape and color somewhat matched mine. The cut portions exactly matched the fruit I used. Now I am sure it is Ponderosa lemon. If any of you could figure out the fruit I would welcome your suggestion also here.

#PonderosaLemon was originally developed in Italy as a hybrid between a Citron [ which has large pointed fruit ] and a table lemon. Ponderosa lemon tree is often grown as an ornamental tree in the garden. It is also called by a nickname - " the five pound lemon " as they are massive when compared to regular lemon sizes. These lemons do not often grow quite that big every harvest but they do often reach three to four pounds at the end of the season.

Ponderosa Lemon bears medium to large fruits that have a thick and bumpy rind [ skin ]. The fruits are seedy and white. They look similar to a citron [ நார்த்தங்காய் ] but taste like a lemon.

The rind is thicker and bumpier than true lemon, with a typical yellow lemon color. Inside the fruit is pale yellow-green, juicy and seedy. The taste is very acidic, similar to true lemon.

Nutritional value of Ponderosa Lemon :
They are very high in Vitamin C like lemons.
One half cup of ponderosa lemon juice contains thr full daily recommendation of Vitamin C.
It also has small amount of dietary fiber and Iron. Low in Calories.
The juice contains antioxidants which promote health and strengthen the immune system.

Preparation Time : 25 Mins
Cooking Time : 20 - 25 mins
Quantity of pickle : 1 Cup approx.

This recipe holds good for any Citron fruit.

Ingredients :
1	Ponderosa Lemon [ Citron ]
3 Tsp	Red Chilly powder
1/2 Tsp	Turmeric powder
1/4 Tsp	Fenugreek [ venthayam ]
1 Tsp	Mustard Seeds
Small piece	Asafoetida
1/3 Cup	Gingelly oil [ Sesame / Til oil ]
2 Tsp	Salt

Note : I always use gingelly oil to make pickle. It can be replaced with ground nut oil or any other cooking oil.

Method :
Cutting and steam cooking Ponderosa lemon [ citron ] :

Wash the fruit well in water.
Halve it into two.
Remove the seeds from the center of the fruit.

Cut into small equal sized pieces. { approx. 1 Cup }
Transfer into a vessel.
Heat an Idli maker with two cups of water on a stove over high flame.
Keep the vessel containing citron pieces on a steamer plate inside the idli maker.
Close idli maker and allow it to steam cook for 12 minutes.
[ Or steam cook it using a pressure cooker without putting weight over the cooker lid ]
Turn off the stove and take out the vessel.
The rind of citron pieces would have cooked soft.
Set aside.

Making Pickle :

Heat an iron kadai on a stove over medium heat.
Add half a teaspoon of oil and wait till it becomes hot.
Put fenugreek [ venthayam ] and stir continuously with a long ladle till golden color.
Transfer into a mortar.
Crush into powder using a pestle and set aside.

Now add 1/3 cup of oil and heat over a medium flame.
Crackle mustard seeds once oil becomes hot.
Then add asafoetida piece and fry well.
Reduce the flame and slowly add steamed ponderosa lemon pieces.
Stir well adding turmeric powder and red chilly powder.
Then add salt and mix well.

Allow to simmer on slow flame and keep stirring at regular intervals.
After sometime the oil drops start appearing on the surface of the pickle.
Let it be on slow flame till the oil we have included comes out, becomes shiny
and subsequently the pickle drowns under the oil.
Finally add fenugreek powder into the simmering pickle and mix well.

Turn off the stove and transfer into a clean and dry porcelain or glass bowl.
Keep the porcelain or glass bowl on a dry wooden board while transferring hot pickle into it.
Allow to cool down completely and then store in a clean dry glass or pet bottle.
Allow the pickle to stand for 4 to 5 days and then start consuming it.
Use a clean and dry spoon to serve the pickle.
It can be stored in the normal room temperature.
Or can be stored in the refrigerator

Spicy lemon pickle goes well with Curd rice and other tiffin items.