Limbe sattu tambuli / Fermented lemon rind raita

 

Whenever I get fresh lemon (especially gifted by friends or relatives), I wash and dry the lemon using a dry cloth, cut it and use the juice. I store the rind of the lemon in a glass jar having crystal salt, mix well. They get fermented. It can be stored for more than a year. We can take out the rind and use it to prepare Tambuli. 

Fermented lemon rind is very good prebiotic. It will help to improve gut health especially after Diarrhea. You can even have it along with curd rice.

Ingredients

Fermented lemon rinds - 2 pieces (take out from glass jar and remove the attached salt)
Grated coconut - 4 to 6 spoons

Green chillies - 2

Curd - 1 cup

Salt to taste

For tempering

Oil - 1 spoon

Mustard seeds - 1/4 spoon

Curd chillies (Majjige menasu) or red chillies - 1 

Method

Take out lemon rind from salt and remove attached salt. Grind lemon rinds along with grated coconut, green chillies, salt (depends on how much salt is attached to rind) and curd and some water using a mixer grinder. Transfer the content onto a vessel. 

Heat a tempering spatula. Add oil. When oil gets heated up, add mustard seeds and curd chillies. When mustard seeds start spattering, add this to the Tambuli.

This tambuli can be consumed with rice or as appetizer drink. 

Lemon rind raita, Lemon rind tambuli, Limbe sippe tambuli, fermented lemon recipes, Limbe sattu tambuli, Havyaka recipes.