This is one of my favorite dish that my mother use to make with lemon and lime. It stays in the refrigerator for months and can be used as a pickle with rice or chapati. Dry roasting the spices and grinding them enhances the flavor.
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| Lime Curry |
Ingredients
Lime 6 - 8 cleaned and cut into small pieces
Green chillies - 6 - 8 finely chopped
Ginger 2 inch pieces - finely chopped
Garlic - 8 - 10 cloves finely chopped
Shallots - 2 - 3 tables finely chopped
Curry leaves - 2 sprigs
Whole red chilly - 6 - 8
Whole red chilly broken into two - 2 - 3
Whole Coriander seeds - 3 tablespoons
Fenugreek seeds - 1 teaspoon
Turmeric powder - 1 teaspoon
Asaofoetida - 1/2 teaspoon
Tamarind - the size of a small lime
Dark brown sugar - 2 - 3 tablespoon
Salt to taste
Oil - 2 - 3 tablespoons
Mustard seeds - 1 tablespoons
Steps
1. Mix the fine chopped lime pieces with enough salt and turmeric and keep aside.
2. Soak the tamarind in warm water and squeeze out the tamarind juice and keep aside.
3. Dry roast the dry chillies in pan till it is roasted. Remove and dry roast the coriander seeds next followed by the fenugreek seeds. When they come to room temperature grind this to a smooth powder in a coffee grinder and keep aside.
4. Heat oil in a pan. When Oil gets hot add the mustard seeds and let it splutter. Add pieces of broken whole red chilly then add the curry leaves, finely chopped green chillies, ginger, garlic and shallots to this and saute well till onions start to become light brown.
5. Add the ground spices to this and mix well. Add the marinated lime pieces with the juices to this. Add the prepared tamarind juice to this and mix well and bring this mixture to a boil. Lower heat and add brown sugar and salt as needed followed by asafoetida powder. Mix well and let it simmer for few more minutes till gravy thickens. Turn off heat
When it comes to room temperature store in a clean jar.
Serve with Rice or chapati.
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