Nimbe gojju or Lemon curry is a simple tasty curry made out of lemon juice. If you have lemon lying around and if you are bored of making lemon rice, then this gojju is a good option. Nimbe gojju is a watery curry made out of lemon juice, coconut and a few dry ingredients. It’s tangy taste with sweet, sour and hot makes it to be a great side dish. Nimbe gojju or lemon curry goes well with rice, roti, ragi balls or dosa. This is my mother-in-laws recipe and very delicious indeed!
NIMBE GOJJU|LEMON CURRY
PREP TIME: 10 MINS; COOK TIME: 10 MINS; SERVINGS: 5
- 2 Medium lemon juice extract
- 1 Tsp. Bengal gram dal
- 1 1/2 Tsp. Urad dal
- 1/2 Cup Fresh coconut gratings
- 1/2 Tsp. Methi seeds
- 4 Bydagi red Chillies
- 2 Tsp. Jaggery powder
- pinch of Turmeric
- 1/2 Tsp. oil
- 1/2 Tsp. Mustard seeds
- few curry leaves
- Salt to taste
- Extract the juice of 2 lemons and keep it aside.
- Keep a pan on medium fire and dry fry bengal gram dal, urad dal, followed by red chillies and methi or fenugreek seeds.
- Grind the above fried mixture along with turmeric and coconut adding little water.
- Heat a pan and put oil for seasoning. Add mustard seeds and let it splutter.
- Add hing and curry leaves, followed by the ground paste.
- Put salt and jaggery and let the masala warm up. Now add the lemon juice.
- Adjust the salt and jaggery to your taste and turn off heat as there is no need to cook it further.
Avarekalu Kootu or Field beans curry is a spicy curry made out of avarekalu or field beans or hyacinth beans or lilva papdi. The curry can be made with the beans alone or with other vegetables and has a spicy coconut based gravy. During winter when avarekalu is available in plenty, avarekalu kootu gives us energy and vigor when eaten with rice or roti.
According to healthbenefits.com 1 cup of cooked avarekalu (without salt) contains 227 calories, 15 grams of proteins, 78 mg or calcium. Avarekai or avarekalu also field beans or hyacinth beans are available in plenty during winter in Karnataka. In fact, Avarekalu mela happens every year in Bangalore and different kinds of dishes such as avarekalu vada, payasam, ice-cream, obbattu etc., have been presented in the mela. Avarekalu has gained a lot of popularity in the south. Avarekalu can be incorporated in akki roti, upma, rasam, kootu, bisi bele bath, pulav etc.
AVAREKALU KOOTU|FIELD BEANS CURRY
PREP TIME:10MIN; COOK TIME: 20MIN; TOTAL TIME: 30 MIN; SERVINGS:4
- 1- 1/2 cups Avarekalu/ surti papdi/lilva beans
- Potatoes/brinjals/Chayote squash
- 1/2 cup Tur dal
- 2 tsp. oil
- 1 tsp. mustard seeds
- pinch of Asafoetida
- few curry leaves
- 2 Tsp-Urad dal
- 2 Tbsp-Chana dal
- 1 Tsp-Coriander seeds/Dhaniya
- 1 Tsp-Cumin seeds/Jeera
- 1 inch piece of Dalchini/ Cinnamon stick
- 5 Red chillies
- pinch of turmeric
- 1/2 Cup fresh or dry coconut
- Pressure cook the tur dal, avarekalu and vegetables ( 3-4 whistles).
- Keep a pan on medium heat and fry the dals for a minute. Add the coriander seeds, cumin seeds, red chillies and dalchini and fry for another 2 minutes or until aroma comes. Turn off heat and let it cool.
- After it cools, grind the above ingredients into a masala paste with grated coconut adding little water.
- Heat oil in a pan and add mustard seeds to it. When the mustard starts spluttering add the hing.
- Now put the ground masala paste into it followed by little water and cook it for a minute on medium heat.
- Transfer the tur dal, avarekalu, vegetables, salt to taste and cook it on medium heat stirring often. The consistency should not be too watery.
- Boil it till the masala cooks or the oil comes to the top, and the masala blends well with the vegetables. Serve it hot with rice or rotis.
Avial Kerala mixed vegetable curry is an essential curry in your everyday cooking. Its a mixed vegetable curry with a coconut gravy and it is mildly spiced. Avial is a Kerala dish and I make it when I have lot of vegetables and the green plaintain in the house. Avial is a Sadya dish and it is a must on the Onam festival day. Serve Avial with dosa, appam, Chapathis, rice or puris.
AVIAL-KERALA MIXED VEGETABLE CURRY
PREP TIME:15 MINS; COOK TIME: 15 MINS; TOTAL TIME:30 MINS
SERVING-3-4; AUTHOR-LAKSHMI BANGALORE
- 3 Cups-Mixed Vegetables (Beans, Peas, Raw Plantain, Carrot, Potato,Cauliflower)
- Water to cook
- Salt to taste
- Few Curry leaves
- 1-1/2 tsp Oil- Coconut or any oil of your choice
- 1 tsp Mustard seeds
To grind to a paste:
- 3/4 Cup Grated coconut
- 1 Tsp cumin seeds
- 3 green chillies
- 1/2 Cup curd
- 1-1/2 Tsp rice flour (for thickening the gravy)
- Clean and cut all the vegetables into long strips.
- Boil all the vegetables of your choice with little salt.
- Meanwhile grind the freshly grated coconut, chillies, yogurt, turmeric, cumin and rice flour into a paste and keep aside.
- Once the vegetables are half cooked add the ground coconut mixture into it and cook on a low flame.
- In a pan add the oil of your choice, mustard seeds, heat and let the mustard splutter.
- Turn the heat off and add the curry leaves.
Majjige huli is a traditional Indian yogurt or curd based curry prepared with ash gourd or winter melon and coconut. Majjige Huli can also be prepared with bottle gourd or cucumber or green leafy vegetables like spinach or dantu, but the most preferred vegetable is ash gourd or boodugumbala kaayi since it is good for weight loss and ideal for diabetes. It is one of the dishes served in traditional south indian plaintain meals. This dish is similar to the Gujarati preparation Khadi except that here we use coconut. This healthy yogurt based curry is usually served for lunch or dinner with hot steamed rice and can be prepared easily.
MAJJIGE HULI | ASH GOURD IN CURD BASED CURRY
PREP TIME:10Mins; COOKING TIME:20Mins;
SERVINGS :2-3; AUTHOR:LAKSHMI BANGALORE
- 2 cups plain yogurt or curd
- 250 gms Winter Melon
- 1/2 cup freshly grated coconut
- 2 tbsp chana dal (soaked for 1 hour)
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 green chillies
- 1/2 inch ginger
- 3-4 sprigs of coriander
- 8-9 curry leaves
- 2 tbsp oil
- Pinch of Asafoetida
- 2 dried red chillies
- salt to taste
- Wash, rinse and soak chana dal for an hour and keep aside.
- Peel and cut the ash gourd into small cubes and boil with turmeric the chunks in salted water until soft.
- Grind grated coconut, broken green chilies, cumin seeds, chopped ginger, coriander leaves, soaked chana dal and blend into a smooth paste.
- Heat oil in a utensil add mustard seeds and wait till it splutters. Add the asafoetida, red chillies and curry leaves. Lower the heat.
- Add the blended coconut paste with 1 cup of additional water and boil it.
- Add the cooked ash gourd chunks to the pan and cook in the masala for about 4-5 minutes.
- Mix well and adjust the salt and water content to give it a medium gravy consistency.
- Add yogurt to the gravy, mix very well and serve this healthy dish with hot steamed rice and pickle.