Curry recipes | Havyaka

Nimbe hannina sasime | Lemon sasime

By Leena Hegde, Puttanamane

Ingredients A quick look Step by step Notes

With sweet-tangy taste, fresh turmeric aroma, hint of spiciness, and creamy curd, this Sasime is simple, refreshing, and tastes great when paired with hot plain rice. In this sasime variant lemon juice replaces mangoes. In this recipe, I am using Paanakada nimbe, a lemon variety, for its unique taste. However, any lemon can be used to make this sasime. Also, if you do not have access to fresh turmeric root, replace the same with turmeric powder.

Paanakada Nimbe

Paanaka is lemonade, and nimbe is lemon. There is a trace of sweetness in this particular lemon variety. So, these sweet-sour lemons are mainly used in paanaka or lemonade - hence the name Paanakada nimbe. Apart from lemonade, this lemon can also be used in various dishes.

Paanakada nimbe is a species of small evergreen tree in the Citrus genus of the family Rutaceae. These lemons are larger in size, take orange colour when fully ripe, and look almost like an orange.

Prep time

20 mins

Cook time

0 Cool off time

0 Total time

20 mins

Course

Curry

Diet

Vegetarian

Difficulty level

Easy

Servings

1 cup

Ingredients

2 tablespoons lemon juice
½ cup thick and fresh curd
¼ cup freshly grated coconut
½ teaspoon mustard seeds (sasive / rai)
1 inch fresh turmeric root
1 green chilli
¼ tablespoon jaggery or as required
Salt as required

For tempering:

1 teaspoon oil
½ teaspoon husked split black gram (uddina bele or urad dal)
¼ teaspoon mustard seeds

Cookware / Utensils

Pan
Bowl(s)
Spoon
Mixer

Instructions

Grate ¼ cup fresh coconut. Roughly chop 1 green chilli, and turmeric root.
Take them in a mixer jar. Add ½ teaspoon mustard.
Grind them. Cover and keep aside.
Cut a lemon and remove the seeds.
Take out the juice in a bowl. We need 2 tablespoons for this recipe.
Now, take the ground mix in a bowl.
Add fresh curd. Add lemon juice and mix well.
Add jaggery and salt as required. Mix well.
Heat 1 teaspoon oil in a pan, add ½ teaspoon husked split black gram (uddina bele or urad dal).
Then add ¼ teaspoon mustard seeds. Let them splutter.
Switch off and pour the tempering over sasime. Mix and serve with rice.

Step by step guide

How to make Lemon Sasime

1. Grate ¼ cup fresh coconut. Roughly chop 1 green chilli, and turmeric root.

2. Take them in a mixer jar. Add ½ teaspoon mustard.

3. Grind them. Cover and keep aside.

4. Cut a lemon and remove the seeds. This is how paanakada nimbe looks when cut, almost like an orange.

5. Take out the juice in a bowl. We need 2 tablespoons for this recipe.

6. Now, take the ground mix in a bowl.

7. Add fresh curd.

8. Add lemon juice and mix well.

9. Add jaggery and salt as required. Mix well.

10. Heat 1 teaspoon oil in a pan, add ½ teaspoon husked split black gram (uddina bele or urad dal). Then add ¼ teaspoon mustard seeds. Let them splutter.

11. Switch off and pour the tempering over sasime. Mix and serve with rice.

Notes

The quantity of jaggery can be increased or decreased as per your taste.
If chillies are too spicy, reduce the quantity to ½. Sasime should get only the mild aroma and taste of spiciness and should not be spicy.