Nimmakayi Karam | How to make Nimmakayi Karam

By Sowjanya munukutla  |  10th May 2017  |  
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  • Nimmakayi Karam, How to make Nimmakayi Karam
Nimmakayi Karamby Sowjanya munukutla
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About Nimmakayi Karam Recipe

This pickle is made with lemon juice, Karam for Idly / Dosa / Bonda can be made instantly and very quickly, taste will be spicy and tangy.

Nimmakayi Karam is an authentic dish which is perfect to serve on all occasions. The Nimmakayi Karam is delicious and has an amazing aroma. Nimmakayi Karam by Sowjanya munukutla will help you to prepare the perfect Nimmakayi Karam in your kitchen at home. Nimmakayi Karam needs 10 minutes for the preparation and 10 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Nimmakayi Karam. This makes it easy to learn how to make the delicious Nimmakayi Karam. In case you have any questions on how to make the Nimmakayi Karam you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Sowjanya munukutla. Nimmakayi Karam will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Nimmakayi Karam

Ingredients to make Nimmakayi Karam

  • 1 Cup - lemon juice
  • coriander leaves - 1/4 Cup
  • chana dal - 6 teaspoons
  • urad dal - 8 teaspoons
  • mustard seeds - 1 teaspoon
  • methi seeds - 1/2 teaspoon
  • hing powder - 1 teaspoon
  • salt as per taste
  • Green chilies - 3
  • Dry red chilles - 6
  • Gingelly oil - 4 teaspoons

How to make Nimmakayi Karam

  1. Heat oil in a pan and fry chana dal and uraddal. Add mustard seeds, methi seeds, hing powder, dry red chillies, green red chillies and fry them. Add coriander leaves and fry them for a second.
  2. Put all the above fried pulses into grinder jar, add salt, some lemon juice and blend it till you will get a nice thick texture. If you want a thin texture then adjust lemon juice pour it and grind again.
  3. Yummy pickle is ready. You can store it in fridge for one week.

My Tip:

When lemons are available try this pickle.

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