I was reviewing the recipes I posted in the year gone by. I was so amused to see my Andhra origins coming through loud and clear with the number of pachadi and uragaya recipes I have posted. So I thought why break the tradition and am continuing this year with the same theme.
Nimmakaya Khaaram is a simple but HOT side dish that goes fantastically well with hot rice and ghee or mudda-pappu Annam, or then with idli or garelu (medu vada or ulundu vada). I had quite forgotten about it till I had it at my nephew’s place in Chennai, when I visited him in December. Thank you, Jyoti and Rani, for this marvellous heirloom recipe.
- Minapa Pappu/Udad Dal/Black Gram – 1 tsp
- Avalu/Rai/Mustard Seeds – 1/2 tsp
- Menthulu/Methi Dana/Fenugreek Seeds – 1/4 tsp
- Red Chillies – 10 to 12
- Oil – 1 tsp
- Lemon Juice – 3-4 tbsp
- Salt to Taste
- Heat the oil in a ladle.
- Add the mustard seeds, udad dal, and methi seeds.
- Over medium heat, fry till the udad dal starts to turn golden brown brown.
- Add the split red chillies and fry for about 1 minute.
- Let the mix cool.
- Grind to fine powder.
- Remove the powder into a bowl.
- Add the lemon juice and salt.
- Mix well.
- Serve with hot rice and ghee, idlis, or medu vada.
- You can store the powder in an air-tight jar and use as much as needed with the appropriate amount of lemon juice.
- The red chillies should be really spicy for you to appreciate this dish. 🙂
- Nimmakaya Charu (Lemon Rasam) (aahaaramonline.com)
- Nimmakaya Uragaya – 1 (Andhra Lemon Pickle with Oil) (aahaaramonline.com)
- How to make…Korivi kaaram (thehindu.com)