Thursday, March 19, 2009

Nimbe Saaru

4tbsp freshly squeezed Lemon/Lime(Nimbe) juice
1tsp Turmeric powder
1tsp Cumin seeds
3/4tsp Black pepper seeds
grape sized Jaggary
Salt to taste

1tsp Ghee/Butter

1/4tsp Mustard seeds
3 to 4 Curry leaves
pinch of Asafoetida powder

  • Heat a small pan, add cumin seeds and black pepper. Roast in medium flame until it gives a nice aroma (around 5mins). Grind it into a smooth powder
  • In a vessel take finely grounded powder, lemon juice, turmeric, jaggary, salt and around 2 and 1/2 cup of water. Boil it for couple of minutes
  • Heat a pan with ghee/butter; add mustard. Once mustard starts to splutter add curry leaves and asafoetida powder
  • Add seasoning to saaru. Serve it hot
Nutrition Facts of
(for source/detailed information; click on the vegetable name)
Lemon/Lime -
  • Very good source of vitamin C

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