Lemon Karam or Nimmakaya Karam

Thursday, May 13, 2010

Lemon juice 1/4 cup
Mustard seeds 1 teaspoon
Jerra 1/2 teaspoon
Menthi seeds 1/4 teaspoon
Urad dal 1 teaspoon
Red chillies 4
Oil 2 teaspoons
Salt as needed

1. Heat a pan and add oil to it add urad dal, mustard seeds,menthi seeds, jeera and red chilli to it. After urad dal changes the color and mustard seeds start to pop switch off the stove.

2. After the above tadka cools in a mixie or blender add the tadka and lemon juice and blend well into a coarse paste.

3. Add salt and mix well. You can refrigirate and store for about a month. Serve with rice ,dosa, starters and idly.


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