Have you heard about the uses of lemon peel? Apart from lemon, benefits of lemon peel are incredible. Here is a Lemon Peel recipe Indian style.
Lemon peel curry is a simple yet mouth watering curry recipe. Basically it is a ‘khatta meetha’ curry, which means ‘sweet and sour’ curry. This lemon peel curry or lemon peel gojju is not only tasty, but also healthy with amazing benefits of lemon peel.
Most importantly, lemon peels help in improving bone health. It contains a high amount of calcium and vitamin C. Along with these health benefits, lemon peels are very useful in cleaning applications like, whitening teeth, removing rust stains etc. Totally it is an all – purpose cleaner. They are the nutritional power house to health.
Further this lemon peel curry is so easy to make and tastes amazing. It is one of the mouth watering curry, which activates the taste buds and cleanses the tongue. Also it is so healthy, because the ingredients used for making this curry recipes are very beneficial for over all health. When we don’t have vegetables to cook, this lemon peel curry certainly a good option. More over it is one of the cheapest recipe, as it does not need much ingredients too. So before throwing lemon peels think twice!
How to make Lemon Peel Curry
The process of making lemon peel curry/gojju is so simple. Firstly dry roast the spices like fenugreek seeds, cumin, along with urad dal and white sesame with red chilli and dry coconut. Then make a fine paste of roasted ingredients. Next make a tempeting of lemon peel and then add blended masala, along with salt and jaggery. Here I have not added tamarind juice, because lemon peel itself has sourness. If you prefer the curry to be more sour, add little lemon juice or dry amchur powder.
Further you want to store this for 3 to 4 days, then don’t add water while blending. Just make a fine powder of roasted ingredient and then add this to the lemon peel tempering. If you make in this way, it won’t be spoil. So that you keep it for a week. This lemon peel curry goes well with hot plain rice. Also it is served as a side dish with chapati, roti, especially akki/rice rotti. Lastly you can also add lemon peels to salads, soup recipes or other desserts for more flavorful taste!
Uses of Lemon peel for Skin
- Skin brightening body scrub
- Scrub to soften dry elbows
- Lemon peel used as a face mask to get rid of dead skin cells
- Lemon peel paste helps in acne, spot treatment due to pigmentation
- It has a bleaching effect, and used as a hair lightener
- Helps in cracked feet
- Useful in fungal infection on feet
- It helps in removal of nail discoloration
Benefits Of Lemon Peel
- It gives you more vitamins – lemon peel contains 5 to 10 times more vitamins than the lemon juice.
- Helps in fighting cancer – lemon peels help to get rid the carcinogenic element of the body.
- It improves bone health – lemon peels will help prevent osteoporosis, rheumatoid arthritis, inflammatory polyarthritis and other bone conditions.
- Useful in maintaining oral health and hygiene
- Decreases cholesterol levels – lemon peels will help to lower the LDL (Bad) cholesterol through its polyphenol flavonoids.
- Treats oxidative stress and detoxify the body.
- Promotes weight loss.
- Fights skin related conditions.
- May improve immunity
- Helpful in treating gallstones and improve digestion
- May treat bacterial and fungal infections
If you are looking for more curry recipes, sambar recipes, rasam recipes do visit our site for more mouthwatering recipes.
Here is the mouth watering khatta meetha lemon peel gojju/ curry with step by step photos and a detailed video.
Recipe Video:
Lemon Peel Recipes Indian | Uses Of Lemon Peel | Nimbu Chilke Ka Curry | Benefits of Lemon Peel
Lemon peel curry or nimbe sippe gojju is a simple yet mouth watering curry recipe. Basically it is a 'khatta meetha' curry, prepared from lemon peel. This lemon peel curry is not only tasty, but also healthy with amazing health benefits. Most importantly, lemon peels will help to prevent osteoporosis, rheumatoid arthritis, polyarthritis and other bone conditions.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: curry, Side Dish
Cuisine: Karnataka
Keyword: Healthy, tasty/mouth watering recipe
Servings: 4
For dry roasting:
- 1 tsp urad dal / black gram
- ¼ tsp fenugreek seeds/methi seeds
- 1 tsp cumin
- 1 tsp white sesame
- 2 byadgi red chilli
- ½ cup dry coconut / Kopra grated
For making curry:
- 1 tbsp ghee / clarified butter
- ½ tsp mustard
- ½ tsp cumin
- 1 tsp hing /asafoetida
- 2 to 4 curry leaves
- ½ cup lemon peel chopped
- 1 tsp salt
- 1 tbsp palm jaggery
Firstly heat a pan on moderate flame and add the dry ingredients like urad dal, methi seeds, cumin, white sesame and byadgi red chilli.
Dry roast for 2 to 3 mins until the dal gets golden brown.
Simmer the flame and add grated dry coconut.
Saute well for a min and turn off the heat.
Allow to cool the roasted mixture for a minute and transfer this mixture to a blender.
Add little water and blend this mixture to a smooth, fine paste. keep it aside.
Meanwhile heat another pan or same pan on moderate flame and add ghee.
As the ghee is melted up, add mustard, cumin, hing and curry leaves.
Saute well until the seeds splutters.
Next add chopped lemon peels and saute this for a min.
Also add little water and bring this to a boil for 3 to 4 mins until the lemon peels are cooked well.
Then add blended masala and little water. Add water as per consistency.
Mix well and bring this to a boil for 2 mins.
Similarly add salt and palm jaggery.
Give a good mix and bring this to boil until you get a curry consistency. Turn off the heat.
Now the healthy, khatta meetha lemon peel curry is ready to serve!
Enjoy this mouth watering curry with plain rice. Or even goes well with chapati, akki/rice rotti.
-
Firstly heat a pan on moderate flame and add the dry ingredients like urad dal, methi seeds, cumin, white sesame and byadgi red chilli.
-
Dry roast for 2 to 3 mins until the dal gets golden brown.
-
Simmer the flame and add grated dry coconut.
-
Saute well for a min and turn off the heat.
-
Allow to cool the roasted mixture for a minute and transfer this mixture to a blender.
-
Add little water and blend this mixture to a smooth, fine paste. keep it aside.
-
Meanwhile heat another pan or same pan on moderate flame and add ghee.
-
As the ghee is melted up, add mustard, cumin, hing and curry leaves.
-
Saute well until the seeds splutters.
-
Next add chopped lemon peels and saute this for a min.
-
Also add little water and bring this to a boil for 3 to 4 mins until the lemon peels are cooked well.
-
Then add blended masala and little water. Add water as per consistency.
-
Mix well and bring this to a boil for 2 mins.
-
Similarly add salt and palm jaggery.
-
Give a good mix and bring this to boil until you get a curry consistency. Turn off the heat.
-
Now the healthy, khatta meetha lemon peel curry is ready to serve!
-
Enjoy this mouth watering curry with plain rice. Or even goes well with chapati, akki/rice rotti.
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