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Sunday, April 18, 2010

Nimma Charu (LIME RASAM)

NIMMAKAYA CHARU
:
MATERIALS:
Tur daal 1/2 cup(pressure cooked and mashed well in to a paste)
Salt to taste
Add 3 cups of Water to the mashed daal,add Salt and keep it aside.
Lime Juice -2 to 3 spoons
Curry Leaves
Green chillies 3 to 4 nos (slits)

SEASONING:
Oil 2 tsp
Mustard seeds half spoon
Jeera half spoon
Hing a pinch
Haldi a pinch
METHOD:
pLACE  Small Kadai for Seasoning on the stove, add Oil to it,after heating,add Mustard seeds,Jeera,Curry leaves and Hing ,after spluttering  add the mashed daal along with water to the Kadai. Let it boil for a few minutes.Then switch off the stove and add the Lime Juice to the Rasam,and cover with a lid.

Compulsorily the stove should be Off before adding the Lime Juice to the Rasam,or else it will turn Bitter if it is boiled after adding Lime Juice.
A very light Dish ideal when the other items in the Lunch or Dinner are Heavy .

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