Instant nimbe hannina gojju (hot and sweet lemon sauce)

By suma
(1.00/5 - 1 vote)


- 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


Step 1

Heat oil in a pan. Add mustard and allow to splutter. Add the urad dal and chana dal.

Step 2

Saute for a few seconds. Add the green chillies and the curry leaves, saute for a few seconds.

Step 3

Add the hing and the turmeric powder. Pour the water into this and add in the jaggery. Stir to melt the jaggery.

Step 4

Mix the roasted Bengal Gram powder and the rice flour in enough water to make a smooth paste.

Step 5

Add this paste to the jaggery mixture in the pan, stirring well ensuring there are no lumps.

Step 6

Add the sambar powder and salt. Boil on low heat for about 5 minutes. The sauce will thicken. Take off the fire.

Step 7

Squeeze in the lemon juice. Garnish with chopped coriander and serve hot with dosa or Rawa Upma.

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