Nimmakayi Karam | How to make Nimmakayi Karam

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BySowjanya munukutla
Created on 10th May 2017
  • Nimmakayi Karam, How to make Nimmakayi Karam
Nimmakayi Karamby Sowjanya munukutla
  • Nimmakayi Karam | How to make Nimmakayi Karam (5 likes)

  • 0 reviews
    Rate It!
  • By Sowjanya munukutla
    Created on 10th May 2017

About Nimmakayi Karam

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 a delicious dish which is liked by the people of every age group. Nimmakayi Karam by Sowjanya munukutla is a step by step process which is best to understand for the beginners. Nimmakayi Karam is a dish which comes from Andhra Pradesh cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 4 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Nimmakayi Karam takes 10 minute for the preparation and 10 minute for cooking. The aroma of this Nimmakayi Karam make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Nimmakayi Karam will be the best option for you. The flavor of Nimmakayi Karam is unforgettable and you will enjoy each and every bite of this. Try this Nimmakayi Karam at your weekends and impress your family and friends.

  • Prep Time10mins
  • Cook Time10mins
  • Serves4People
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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