Wednesday, 26 September 2012

Lemon Gravy for Lemon Rice.

Juice of 5 large lemons
Dry Red Chili – 40 numbers (as per your preference, quantity can be increased or decreased)
1 ½ tbsp Roasted Coriander seeds
1 tsp Mustard Seeds
½ tsp Urad Dhal
1 tbsp Chana Dhal
Garlic cloves – 9 numbers
½ tsp Asfoetida
½ tsp Turmeric powder
Cooking Oil (little more than lemon Juice)
Curry Leave 2 sprigs
Salt to Taste


1. Firstly assemble the dry red chilies, coriander seeds and garlic cloves in a grinder and make a fine powder and Keep it aside.

2. Heat a wok with oil. Add Mustard seeds and urad dhal, when it starts splutter, add curry leaves and chana dhal.

3. Fry the chana dhal until it gets golden brown color.

4. Now add all the dry ingredients (Grounded fine powder, turmeric powder, asfoetida and salt).

5. Finally pour lemon Juice and cook till it omits oil.

6. Store it in sterilized bottle.

Note: Start cooking on medium flame and end up with medium flame only.
For 1 cup of cooked rice put 1 tbsp of lemon gravy (as per your preference, quantity can be increased or decreased) mix it well and have it with ellu podi.

Thanks and Regards,

More Gadgets

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...