Lemon Rasam (Lemon Saaru/ Nimbe Saaru)

I love Lemon Saar or Nimbe Saaru (Nimbe's Lemon in Konkani/ Kannada) along with white rice. Mom has been making this Saaru for many years now and we all appreciate the tart and tangy flavour of Lemon juice in the Saaru. Fresh green chillies are pan seared with little oil and then ground to a smooth paste with coconut and spices. I like this simple Saaru for light lunches and dinners during scorching hot summer days.

~ Lemon Saaru ~
Preparation time: 5 minutes Cooking time: 15 minutes

Ingredients:
Lemon juice - 5 tbsp
Coconut grated (fresh or frozen) - 5 tbsp
Green chillies (fresh) - 2
Coriander leaves - 5-6 strands
Turmeric powder - 1/2 tsp
Salt

For seasoning -
Mustard seeds - 1/2 tsp
Curry leaves - 3-5
Oil/Ghee

Method:

In a deep pan, heat few spoons of oil and sear the chillies. Be careful to protect your face from spurting chillies which could potentially have the seeds flying in all directions. Allow the chillies to cool. Grind grated coconut, turmeric powder, fried chillies and salt together with little water. During the last spin of blender, add the coriander leaves and blend to smooth paste. Bring this paste to bubbly boil, add lemon juice and adjust salt, once done & cooked, turn off the flame and set aside. In the same pan used previously, heat the remaining oil and temper with mustard seeds and curry leaves. Pour the seasoning mixture on the boiled broth. Mix well and serve hot with rice.

Note: The searing of chillies should be carefully done since they have a tendency to burst open and fly everywhere around. Immerse the chillies completely in oil and use the same flavoured oil for seasoning later. If you are allergic to the heat of chillies, wear kitchen gloves to protect your hands.