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.
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.
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!