Name: Nimmakayi Karam recipe by Sowjanya munukutla at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 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

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.

Ingredients Serving: 4

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

Instructions

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.
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.
Yummy pickle is ready. You can store it in fridge for one week.

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