Nimmakaya Karam Recipe


bengal gram/chana dal - 1/4 measuring cup
urad dal/minapappu - 1/4 measuring cup
methi seeds - 1/4 tsp
hing/asofetida - 1/4 tsp
Dried red chillies - 10 (increase or decrease according to your spice level)
Salt to taste
Lemon juice - 3 tbsps (increase or decrease according to your taste)
Oil - 1 1/2 tsp


Heat oil in a pan, fry methi seeds till they turn light brown in color.

Add asofetida, urad dal, chana dal, dried red chillies and fry on medium flame till the raw smell of the dals disappears. Take care that the dals don't get burnt. keep stirring continuously. This process takes about 5-7 mts.

Switch of the flame. Allow to cool off , add salt and grind it to lightly coarse powder.

Mix lime juice, adjust salt and store in an air tight container. Goes well with idly, dosa and even steamed rice too.

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