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–+ servings
Lemon coconut curry
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Lemon coconut curry or Nimbe gojju

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.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Appetizer, Side Dish
Cuisine: Indian, karnataka, South India
Keyword: Curry, Glutenfree, gravy, Karnataka, side dish, South Indian, Vegan, vegetarian
Servings: 4 people
Author: Pavithra M Adiga

Equipment

  • Mixer grinder
  • Tempering pan
  • Mixing bowl

Ingredients

For grinding:

  • Fresh coconut gratings – ¾ cup
  • Mustard seeds – 1 tsp
  • Red chilies – 6 no
  • Coconut oil – ½ tsp

Tempering:

  • Coconut oil – 2 tsp
  • Mustard seeds – ½ tsp
  • Urad dal – ½ tsp
  • Curry leaves – 10 nos.

For curry:

  • Lemon juice – ¼ cup
  • Jaggery powder- ¼ cup
  • Salt as per taste
  • Water as required

Instructions

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.

For grinding:

  • 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!!

Video

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Notes

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.
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