Nimmakaya Charu | Andhra Lemon Rasam
Nimmakaya Charu is a tangy Andhra Lemon Rasam that can elevate any meal. Pair it with rice and ghee, or then just drink it as a soup. Either way, it is guaranteed to make you happy.
Ingredients
- 1/4 Cup Kandi Pappu Tuvar Dal, Yellow Lentils
- 4 tbsp Lemon Juice
- 2 Green Chillies
For Tempering
- 1 tsp Ghee (Vegans can use oil)
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 2 Red Chillies
- 4-5 Curry Leaves
Other Ingredients
- 1/3 tsp Turmeric
- 2 tbsp Coriander Leaves
- Salt to Taste
Instructions
Cooking the Dal
- 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.
The First Steps
- 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.
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, 4-5 curry leaves, and stir-fry till the cumin seeds start to change colour.
The Final Steps
- 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.
Serving Ideas
- Serve warm Nimmakaya Charu with plain steamed rice and ghee.