Winter is slowly creeping up and these days I long for something warm to eat or drink. One of the few things that can hit just the right spot either as a meal or as a drink is Nimmakaya Charu or Andhra Lemon Rasam.
Charu is the Andhra equivalent of Tamil Nadu’s rasam and I love Andhra Charu in all its forms; the tangy taste perfectly suits my palette. This ever popular dish is quite different from the rasams from Tamil Nadu and Karnataka; it uses fewer spices but is just as delicious. The way I eat Charu is normally with Mudda Pappu Annam. Mudda Pappu is plain tuvar dal. I mix Mudda Pappu in rice, make small balls of it and dunk it in whatever version of Charu is made that day. Aaaaah…. the bliss. 🙂
Coming back to Nimmakaya Charu, this easy to make dish, tangy, lemon and dal soup (for the want of a better English language description) goes well with warm rice and ghee. Or then you could just drink it like a soup.
Do also try my recipe for Lemon Rice | Nimmakaya Pulihora and Nimmakaya Pappu | Tangy Andhra Lemon Dal.
Every time I order the lemon coriander soup at an upscale chinese restaurant, my brother comments that I could just as well make and drink Nimmakaya Charu at home. 🙂
How to Make Tangy Nimmakaya: The Andhra Lemon Rasam
- Soak the 1/4 cup Tuvar Dal in 1/2 cup water for 10 to 15 minutes. This is an optional step that helps the dal cook faster.
- Pressure cook the soaked tuvar dal along with the water in which it was soaked for 3-4 whistles or till it is completely mashable.
- Mash the dal completely.
- Add 1/2 tsp turmeric, salt to taste, and 2 slit green chillies. Mix well.
- Add 2 cups water.
- Bring the mix to a boil.
- Turn off the heat.
- Make the Tempering
- In a ladle, heat the 1 tsp of ghee. Vegans can use oil.
- Add 1 tsp mustard seeds and wait till they splutter.
- Add 1/2 tsp cumin seeds, 2 red chillies, and stir-fry till the cumin seeds start to change colour.
- Add the tempering to the Nimmakaya Charu.
- The Final Steps
- Add the chopped coriander leaves and 4 tbsp lemon juice to the Nimmakaya Charu.
- Mix well.
- Serve warm Nimmakaya Charu with rice and ghee.
Tips
- You can use oil for seasoning, but ghee gives the chaaru an unbeatable flavour.
Recipe for Nimmakaya Charu | Andhra Lemon Rasam
Nimmakaya Charu | Andhra Lemon Rasam
Ingredients
- 1/4 Cup Kandi Pappu Tuvar Dal, Yellow Lentils
- 4 tbsp Lemon Juice
- 2 Green Chillies
- 1 tsp Ghee (Vegans can use oil)
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 2 Red Chillies
- 4-5 Curry Leaves
- 1/3 tsp Turmeric
- 2 tbsp Coriander Leaves
- Salt to Taste
Instructions
- Soak the 1/4 cup Tuvar Dal in 1/2 cup water for 10 to 15 minutes. This is an optional step that helps the dal cook faster.
- Pressure cook the soaked tuvar dal along with the water in which it was soaked for 3-4 whistles or till it is completely mashable.
- Let the cooker cool and then take the dal out.
- Mash the dal completely.
- To the mashed dal, add 1/2 tsp turmeric, salt to taste, and 2 slit green chillies. Mix well.
- Add 1.5 cups water and bring the mix to a boil.
- Turn off the heat.
- In a ladle, heat the 1 tsp of ghee. Vegans can use oil.
- Add 1 tsp mustard seeds and wait till they splutter.
- Add 1/2 tsp cumin seeds, 2 red chillies, 4-5 curry leaves, and stir-fry till the cumin seeds start to change colour.
- Add the tempering to the Nimmakaya Charu.
- Add the chopped coriander leaves and 4 tbsp lemon juice to the Nimmakaya Charu. Do not add the lemon juice to the boiling charu as the flavour will change and become slightly bitter.
- Mix well.
- Serve warm Nimmakaya Charu with plain steamed rice and ghee.
I first posted this recipe in December 2012 and have updated it with a recipe card and better photos.
Really satisfying in this season.Thanks for sharing this recipe.