Ingredients
Name | Quantity |
Lemon | 1/2, medium size |
Suki Mirchi / sukhi mirchi / Dry chilli | 3 |
Mith / Namak / Salt | 1/2 Teaspoon |
Jeera / Cumin seeds | 1/2 Teaspoon |
Tup / Ghee | 1/2 Teaspoon |
Khobra / Grated coconut | 100 gm (1 bowl) |
Mohri / Rai / Mustard seeds | 1/4 teaspoon |
Miri / Black Pepper | 4 - 5 |
This recipe takes about
15 minutes and serves up to 3 people.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyd95kuPJtXeoB8mlW-00Egis7Vp0C32_xqn_WYh4EHI6aqEnPlsH_P1JdoQuVujTMYx4VaLtvvK3dnh_ulzcywmSGq8vz5zMmg072ANq2wd5hlW3eS9oshkBP8SRw8FAEvDL9qzXVHA7M/s320/20200627_131544.jpg) |
Ingredients |
Steps to make Limbachi Kadhi
- Boil Lemon by covering the vessel with lid for about 5 minutes on low flame. If the lemon skin is not soft after 5 minutes, continue to boil until it becomes soft.
- Make a fine paste using all the ingredients
- Add the paste to a thick bottom pot and bring it to one boil.
- Add Ghee & Mustard tempering to the Kadhi and it is ready to serve
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