10 November, 2016

Lemon tangy curry | nimbe hannina gojju |

ನಿಂಬೆ ಹಣ್ಣಿನ ಗೊಜ್ಜು | ನಿಂಬೆ ರಸದ ಗೊಜ್ಜು |

We all are very well aware of the health benefits of Lemon and it is available though all round the year but in plenty during winter.

Also 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 ripened.

Yet again this is an accompaniment dish to go with roti, chapati, rice etc. This is a sweet & sour curry which also tastes best when eaten mixed with steaming hot rice and little ghee or with akki rotti (Rice flour 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 ripened lemon skin, chop it (1/4 cup) and fry it very well in 2 tsp of ghee until turns soft and add salt required for only that (fried lemon skin)

Ingredients : measuring cup used – 250 ml

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 then grind it by adding little water

Heat oil in a pan, add mustard seeds (add chopped and fried lemon at this stage if you are using it) now add ground paste, stir well while mixing everything.
Add more water if needed to get the desired consistency and bring it to boil