The best lemon coconut curry or lemon juice gojju or nimbe gojju that is easy and quick to make! Just few basic pantry ingredients and can be made in 10 to 15 minutes. Easy healthy appetizing side dish from western Ghats of Karnataka.
Course: Appetizer, Side Dish
Cuisine: Indian, karnataka, South India
Keyword: Curry, Glutenfree, gravy, Karnataka, side dish, South Indian, Vegan, vegetarian
Author: Pavithra M Adiga
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Fresh coconut gratings – ¾ cup
Mustard seeds – 1 tsp
Red chilies – 6 no
Coconut oil – ½ tsp
Coconut oil – 2 tsp
Mustard seeds – ½ tsp
Urad dal – ½ tsp
Curry leaves – 10 nos.
Lemon juice – ¼ cup
Jaggery powder- ¼ cup
Salt as per taste
Water as required
Preparation for making lemon coconut curry
Begin by nicely rubbing the lemon between the palm so that they release maximum juice. Cut them into two half and squeeze the juice and keep this aside until we grind.
Heat a pan and roast red chilies in coconut oil for 1 to 2 minutes on low heat.
Take freshly grated coconut, raw mustard seeds, roasted red chilies and grind them into fine paste using little water.
Now let’s add all the other ingredients and mix it.
To the ground coconut mustard masala add salt as per taste with jaggery powder. In this recipe we add more jaggery as we are adding more of lemon juice. Add freshly squeezed lemon juice. Mix all these well. The jaggery powder should dissolve in the curry.
The coconut-based curry is ready for tempering.
Tempering the curry:
Heat coconut oil in a tadka pan, on medium heat add mustard seeds. Fry well until it splutters.
Next add in urad dal, fry on medium heat until they become aromatic and golden.
Next is curry leaves, fry well until they become crisp and aromatic.
Tempering is ready, pour the tempering to the coconut lemon curry, mix well and serve it. An amazing menu is ready!!
Use fresh lemons for making this tasty vegan curry.Always use freshly squeezed lemon juice to make this curry.Use aromatic rather than very tangy lemons to make this curry.Adjust salt as per taste.The jaggery powder should be added as per the tanginess of the lemon otherwise it becomes sweet curry.Adjust red chilies as per tanginess of lemon juice.