Nimmakaya Karam

• 8-10 Red chilli’s
• 6 Lemons/ Limes
• 2 Tbsp Urad Dal
• 1 Tbsp of Channa Dal
• 1 Tsp mustard seeds
• 1 Tsp fenugreek seeds
• A pinch of Asafetida
• A pinch of turmeric powder
• A strand of curry leaves
• Salt to taste
• 3Tbsp of oil

Step 1

Take a small pan and add 3 Tbsp of oil to it.

Step 2

As the oil starts to heat up, add 1 tsp fenugreek seeds/ methi seeds.

Step 3

As the methi seeds start to release a bit of aroma, add 2 tbsp urad dal and 1 tbsp of channa dal.

Step 4

As the channa dal and urad dal start to turn golden in color add 1 tsp mustard seeds (as the oil is already hot and dals are already changing the color, the mustard seeds will start to splatter in seconds.)

Step 5

As the mustard seeds start to splatter, add the red chillies and let them also roast a bit (typically takes 2-3 mins in medium flame).

Step 6

Now at this stage, all are Dals and Chilli’s are roasted and add a pinch of turmeric and asafetida.

Step 7

Add the curry leaves and turn off the flame. Remove the pan from the stove/ transfer the contents into a different bowl and let it cool.

Step 8

Now as the roasted dry spices cools, add it in the mixer jar for blending and add salt to your taste and blend them to coarse texture .

Step 9

Into the blended mixture, add the lime juice and mix. Taaaddaaaa! Quick, easy yet super yummie Nimakaya Karam is ready to be served.