Lemon Curry
A tangy and spicy lemon curry that can also be used as a pickle on the side of rice and some curry.
Ingredients
- 1 tsp Turmeric
- 1 tbsp Salt
- 3 tbsp Green chillies
- 1 inch Ginger
- 1 tbsp Young garlic (flakes)
- 1 tbsp Jaggery
- 1 tsp Mustard seeds
- 2 unit/count Dry red chillies
- 1 sprig Curry leaves
- 1 tsp Fenugreek seeds
- 1 pinch Asafetida (powder)
- 5 unit/count Lemon
- 1 tbsp Sunflower oil
- 2 cups Tamarind extract
More recipes using Lemon
Lemon Rice with Coconut
A flavorful South Indian dish combining tangy lemon juice with aromatic spices and coconut, perfect for breakfast, lunch, or dinner.
Lemon Ginger Rasam
A refreshing South Indian rasam made with lemon and ginger, featuring toor dal and tomatoes for a tangy and spicy flavor.
Lemon Barley Water
A refreshing medicinal beverage made by infusing hot barley water with fresh lemon juice and rind, sweetened to taste. This traditional drink was used for its soothing and hydrating properties.
Lemon Barley Water
A refreshing, traditional summer beverage made by steeping pearl barley with lemon peel and sugar overnight. This cooling drink was popular in Victorian times and remains a pleasant, naturally sweet refreshment.
Instructions
- 1Chop the lemons into small pieces. Use either bush lemons or ordinary lemons.
- 2Prepare tamarind extract of about two cups.
- 3Transfer the tamarind extract to the pan. Heat the pan and add chili powder, turmeric, and salt. Let it boil well for a few minutes over low to medium flame. Add chopped green chillies, ginger, and garlic.
- 4Let it cook well for a few minutes. Add jaggery. When it becomes a thick gravy, finally add the lemon pieces and let it boil only once. Turn off the stove.
- 5Tempering can be done in oil. Add to the heated oil mustard seeds, dry red chillies, curry leaves, fenugreek seeds, and asafetida.
