Citron/Narthanga Gojju



Citron/Narthanga is also called Kaffir lime in south-east asian countries.It is a good blood purifier and reduces pitta in the body.

Narthanga/Citron – 4 to 5
Tamarind – 1 lemon size ball
Turmeric powder – 1/4 tsp
Jaggery – 3 to 4 tbsp
Oil – 1 tsp

For Roasting
Channa dal – 1 tbsp
Coriander seeds – 1 tbsp
Fenugreek seeds – 1 tsp
Mustard seeds – 1 tsp
Red chillies – 2 to 3
Oil – 1 tsp

For Tempering
Mustard seeds – 1 tsp
Udad Dal – 2 tsp
Curry leaves – handful
Hing – 2 pinch
Green chilli – 1 slit lengthwise
Oil – 1 tsp


Soak tamarind in 2 cups of hot water.After it becomes soft,squeeze the tamarind ,extract the juice and keep it aside.

Heat a pan with 1 tsp oil. Once hot, add red chillies,Channa dal,fenugreek seeds,coriander seeds and mustard seeds one by one.Roast till it is golden brown.
Once cool,powder the spices in a mixer and set aside.

Chop the citron into small pieces after removing the seeds.

Heat a large pan with 1 tsp oil.Once oil is hot,add the chopped citron pieces,turmeric and salt.
Saute citron for 10 minutes. It will leave some water.
Add the tamarind liquid ,cover and cook till raw smell of tamarind goes away.
Add powdered spices,jaggery and cook for few more minutes till gravy becomes thick.

Heat a small pan and add oil for tempering. Once oil is hot,add mustard seeds.Once mustard crackles,add udad dal and fry till light brown.Add hing,curry leaves and slit green chilli and fry for few more seconds.
Pour the tempering over the cooked gravy.

Citron gravy/gojju can be served with curd rice or as side dish to dosa etc.


Neer Dosa


Idli Rice – 3 cups
Grated Coconut – 1 cup

Wash and soak rice overnight or over 6 hours.
Grind along with coconut and salt to a smooth paste.
Add water so that when batter is mixed, it lightly coats the back of spoon.

Heat a Dosa tawa. Once it is hot,pour the dosa batter in circular motion.
Fill the holes with batter as much as possible.
Drizzle the dosa with little oil.Cover the tawa for 30 sec.
Once the dosa slightly lifts in the edges,flip the dosa and cook the other side for few seconds.
Fold the dosa and take it out.
Serve the dosa with coconut chutney,egg curry or sprouts curry.

Note: When the Dosa is hot,dont stack the dosa one over the other. Dosas will stick.

Sprouted horsegram idli


Horsegram (kollu) is high in protein and very good for reducing weight and cholestrol.It delays digestion of carbs and is beneficial for diabetics.


1 cup sprouted horsegram

1.5 cups split deskinned udad dal

2 cups boiled rice ( can substitute with idli rava)

2 tsp methi seeds salt

Procedure: Wash udad dal and methi seeds and soak for 6 hrs. Wash rice and soak for 6 hrs. Grind udad dal and rice to a nice smooth paste. Grind horsegram and mix everything and ferment for 12 hrs. horsegram_batter

Mix well and steam idlis. Serve with sambar and chutney.