Instant nimbe hannina gojju (hot and sweet lemon sauce)

Ingredients

• Jaggery - 1/4 cup
• Rice Flour - 1 tablespoon
• Fried Bengal Gram Flour - 1 tablespoon
• Sambar Powder - 1 teaspoon
• Oil - 1 teaspoon
• Slit Green Chillies - 3
• Curry Leaves- a few
• Mustard Seeds -3/4 teaspoon
• Channa Dal - 3/4 teaspoon
• Urad Dal - 3/4 teaspoon
• A pinch of Hing
• Turmeric -1/2 teaspoon
• Water - 2 cups
• Lemon Juice from half a lemon
• Salt to taste
• Chopped coriander for garnish - 1 table spoon

You may like

Glazed lemon brownies - lemon bars

Preparation

• Heat oil in a pan. Add mustard and allow to splutter. Add the urad dal and chana dal.
• Saute for a few seconds. Add the green chillies and the curry leaves, saute for a few seconds.
• Add the hing and the turmeric powder. Pour the water into this and add in the jaggery. Stir to melt the jaggery.
• Mix the roasted Bengal Gram powder and the rice flour in enough water to make a smooth paste.
  
• Add this paste to the jaggery mixture in the pan, stirring well ensuring there are no lumps.
• Add the sambar powder and salt. Boil on low heat for about 5 minutes. The sauce will thicken. Take off the fire.
• Squeeze in the lemon juice. Garnish with chopped coriander and serve hot with dosa or Rawa Upma.

Report a mistake in the recipe text