Nimmakaya Kharam

Nimmakaya Kharam with Idli
Nimmakaya Kharam with Idli

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.


  1. Minapa Pappu/Udad Dal/Black Gram – 1 tsp
  2. Avalu/Rai/Mustard Seeds – 1/2 tsp
  3. Menthulu/Methi Dana/Fenugreek Seeds – 1/4 tsp
  4. Red Chillies – 10 to 12
  5. Oil – 1 tsp
  6. Lemon Juice – 3-4 tbsp
  7. Salt to Taste


  1. Heat the oil in a ladle.
  2. Add the mustard seeds, udad dal, and methi seeds.
  3. Over medium heat, fry till the udad dal starts to turn golden brown brown.
  4. Add the split red chillies and fry for about 1 minute.
  5. Let the mix cool.
  6. Grind to fine powder.
  7. Remove the powder into a bowl.
  8. Add the lemon juice and salt.
  9. Mix well.
  10. 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. 🙂


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