Lemon gojju | Nimbe hannina gojju is a tasty condiment used in South India. Nimbe hannu is the Kannada name of lemon. 

The taste of lemon  is citrusy, tasty, refreshing and loved by all. During the season, I try to find ways to include it in my cooking.

Lemon is usually used to make pickles, it makes a good accompaniment  with curds riice. Lemon juice is the preferred drink during summer. 

In daily cooking, it helps to balance the taste in all dishes by its citrus flavour as in lemon rice. It can also  be used to make lemon rasam. I make lemon gojju often and store in the refrigerator. I can say it is a recipe of cooking with lemon peels. Here, the lemon are boiled and then blended  along with some spices. The tartness of the lemon, the sweetness of the jaggery and the spiciness of the chilli powder, altogether make the dish a tangy and tasty one. Lemon Gojju has a refreshing taste, ideal to pair with hot, steamed rice. It stays good for a couple of days in the refrigerator. 

A lemon tree in the backyard is useful, it gives limes quite often. The lemon are refreshing and makes a good drink.

lemon gojju | nimbe hannina gojju

An easy hack to store lemons :

Lemon tend to wither after a few days even when you keep in the refrigerator too. Take a bottle, fill it with water to half the capacity. Put the lemons in it and close it. Change the water after a couple of days.

Last year, I had got many lemon. I did not know what to do. I made a concentrate of lemon juice and put it in the ice cube tray. 

The ingredients used for Nimbehannina Gojju are :

1. Lemon- It is the main ingredient used here. Rubbing  the lemon on the kitchen platform for sometime helps to extract juice properly. 
2. Cumin- It gives a good taste to the dish.
3. Fenugreek -  It helps in balancing the taste of the dish.
4. Red chilli - It imparts spiciness.
5. Jaggery- It gives a sweet flavour.
6. Oil - Any neutral cooking oil can be used. 
7. Asafoetida - One of the essentials for seasoning.
8. Mustard - Another essential ingredient in South Indian cooking. 

How to use the gojju :

The lemon gojju is usually served with hot steamed rice along with a dollop of ghee. The freshness of lemon gives a good taste to the dish. It is usually eaten in the beginning of the meal before the main meal. It can also be used as an accompaniment with curds rice. 

Ingredients:

Lemon Gojju | Nimbe Hannina

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Lemon Gojju | NimbeHannina Gojju is a tasty condiment used with hot steamed rice.

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Course: lunch ideas

Cuisine: karnataka

Ingredients Method

Ingredients

  

• 4 lemons
• 1/2 teaspoon oil
• 1 teaspoon cumin
• 1 teaspoon mustard
• 1/4 teaspoon fenugreek
• 6 red chilli
• 3 teaspoon jaggery
• For seasoning:
• 2 teaspoon oil
• 1/2 teaspoon mustard
• 1/2 teaspoon cumin
• 1/4 teaspoon asafoetida

Method

 

1. Wash the lemon and pat dry. Roll them on the platform with your palm. Cut them into small pieces, remove the seeds and boil them with water
2. Once they are soft, turn off the stove.
3. In a pan, take oil and roast the cumin, mustard and fenugreek seeds along with red chilli. Leet it cool.
4. Grind the roasted ingredients to a powder, add the lemon pieces, jaggery and salt to it. Grind all the ingredients together.
5. Remove it in a bowl.
6. Make the seasoning. Heat oil in a pan. Add mustard seeds,. Once it crackles put asafoetida, cumin and turmeric powder.Put it into the prepared gojju.
7. Tasty gojju is ready to serve.

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lemon gojju | nimbe hannina gojjju

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