10 November, 2016

NIMBE HANNU GOJJU / LEMON/JUICE CURRY

Posted in : HULI / CURRY / VEGETABLE CURRY / GOJJU / TANGY CURRY / DAL / TOVVE / VEGETABLE KOOTU / SAGU on by : Divya Suresh

We all know the health benefits of Lemon and it is available in plenty during winter. The Lemons which we get in winter are very juicy & big in size. Gojju… curry is made using Lemon juice. Chopped lemons (skin) can also be added if the lemons are fully riped. Again its an accompaniment with roti, chapati, rice etc. Its a sweet & sour curry which tastes best when eaten mixed with hot rice and little ghee or with Akki rotti (Rice roti) or Any kind of steamed dumplings etc.

If you are using Chopped lemon, then reduce the quantity of lemon juice by about 2 tsp and always use fully  riped lemon skin, chop it (1/4 cup) and fry it in 1 tsp ghee till soft and add salt required for only that ( fried lemon skin)

 

 

 

        Ingredients

To dry roast :

  • Coriander seeds – 3 tbsp
  • Fenugreek seeds – 1/2 tbsp
  • Cumin seeds – 3/4 tbsp
  • Black pepper corns – 1/2 tbsp
  • Red chilli – 4 nos., Hot & 6 nos., for colour
  • Grated fresh coconut – 1/3 cup
  • Hing – 2 pinches

 

Other Ingredients :

  • Lemon Juice – 1/4 cup
  • Jaggery – 3 to 4 tbsp
  • Salt – 1 tbsp or to taste
  • Ghee – 1 tbsp

 

For Tempering :

  • Oil – 1 tbsp
  • Mustard seeds – 1/4 tsp

 

       PROCEDURE :

  • Dry roast all the ingredients under the heading ” to dry roast “, one by one, let it cool for while, and grind it with little water

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  • Heat oil in a pan .. add mustard seeds…..(add chopped..fried lemon at this stage if you are using it) Now add ground paste and mix well… add water to get the desired consistency (thin or little thick)      and bring it to boil

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  • Add salt, jaggery powder… stir…. let it come to boil again

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  • Then add Lemon juice

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  • Mix well for a minute and turn off the fire, Add ghee…combine everything well

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  • Nimbe gojju / lemon juice curry is ready to serve

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