Nimmakaya Pachadi, also known as Lemon Chutney, is a flavorful South Indian dish that’s both delicious and nutritious. This tangy chutney pairs wonderfully with rice, dosas, or idlis, adding a zesty twist to your meals. Here’s everything you need to know to prepare Nimmakaya Pachadi, from its ingredients and preparation to its health benefits.

Ingredients:

Lemons: 2-3 medium-sized
Green Chilies: 4-5 (adjust to taste)
Ginger: 1-inch piece
Garlic: 2-3 cloves
Coriander Seeds: 1 tablespoon
Cumin Seeds: 1 teaspoon
Urad Dal: 1 tablespoon
Chana Dal: 1 tablespoon
Mustard Seeds: 1 teaspoon
Red Chili Powder: 1 teaspoon (optional, adjust to taste)
Turmeric Powder: 1/2 teaspoon
Oil: 2 tablespoons (preferably sesame oil or any cooking oil)
Salt: to taste
Curry Leaves: A few (for tempering)
Hing (Asafoetida): A pinch (optional, enhances flavor)

Preparation Method:

Preparation of Lemons:

Wash the lemons thoroughly. Cut them into small pieces, discarding seeds if any. Set aside.
Roasting Spices:

Heat a pan over medium heat. Dry roast the coriander seeds, cumin seeds, urad dal, and chana dal until they turn golden brown and release a nutty aroma. Be careful not to burn them.
Once roasted, let them cool and grind them into a fine powder. Set aside.
Tempering:

In the same pan, heat oil. Add mustard seeds and let them splutter.
Add curry leaves and a pinch of hing if using. Sauté for a few seconds until the curry leaves become crisp.
Blending Ingredients:

In a blender or food processor, add the lemon pieces, green chilies, ginger, garlic, roasted spice powder, turmeric powder, and red chili powder (if using).
Blend to a coarse or smooth paste based on your preference. You may add a little water if needed to achieve the desired consistency.
Combining:

Add the blended mixture to the pan with tempering. Mix well.
Cook on low heat for 5-10 minutes, allowing the flavors to meld together. Adjust salt to taste.
Cooling and Storage:

Let the pachadi cool down to room temperature. Store it in an airtight container in the refrigerator. It can stay fresh for about a week.

Health Benefits:

Vitamin C Boost:

Lemons are an excellent source of Vitamin C, which boosts immunity, aids in digestion, and promotes healthy skin.
Digestive Health:

The combination of lemon, ginger, and garlic aids in digestion and helps alleviate gastrointestinal issues. Ginger and garlic have anti-inflammatory properties that benefit overall gut health.
Antioxidant Properties:

The spices used in Nimmakaya Pachadi, such as coriander and cumin, have antioxidant properties that help combat oxidative stress in the body.
Anti-Inflammatory Effects:

Ingredients like turmeric and ginger possess anti-inflammatory properties that can help reduce inflammation and pain in the body.
Supports Metabolism:

The combination of spices and lemon can boost metabolism, aiding in better digestion and metabolism of nutrients.
Heart Health:

The use of mustard seeds and other spices may contribute to heart health by reducing cholesterol levels and improving overall cardiovascular function.