NRI Pulse

What's Cooking?

Lemon Karam (hot dip)

What’s Cooking? by P.S. Lakshmi Rao

1 Teaspoon oil

1 Tablespoon fenugreek seeds (methi)

1 Teaspoon red mustard seeds

25 Dried red chilies broken in to 4 pieces

1 Teaspoon cumin seed

1/8 Teaspoon asafoetida (hing)

1/8 Teaspoon turmeric (haldi)

1 Teaspoon salt or to taste

Juice from two lemons

In small pan, heat oil and fry methi seeds until light brown. Add mustard. When mustard seeds start to pop, add chilies. Fry for 30 seconds then add cumin and stir to combine. Add asafoetida and turmeric and remove from heat. Let it cool. Blend the spices in a spice blender until it becomes a soft powder. Mix the powder thoroughly with salt and lemon juice.

Tastes good with rice, pakodas, bajjies, dhokla and samosas

Note: Make the powder by doubling all the above ingredients except lemon juice. Keep it in a glass jar and store it in the refrigerator. Mix with lemon juice as needed.

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