Lemon saru(Limbe saru)

I am not sure why I haven’t posted this dish so far. This is one of the most loved dishes at my home.  I don’t know if anyone is aware of the ‘lemon saru varn‘ combination.

Aayi always prepares either this saru or kokum kadi when she makes varn. Varn is quite bland in taste, so this saru gives the sweet and sour taste to it. Some of our guests did not understand this combination when she served rice, poured some varn on top and then saru on top. Since we are so used to the combination, we now feel the meal is incomplete if one of the two is not prepared. Try the combination once to know the taste. But for those who do not know the combination, this can be served on its own with rice.

1/2 cup fresh/frozen coconut
3/4 tea spn mustard seeds
A pinch asafoetida
2 green chilies
1-2 tea spn jaggery(as per taste)
2 tea spn lemon juice

Heat ghee and fry mustard seeds(take care not to burn). When they start popping, add asafoetida, green chilies. When it comes to room temperature. Grind this with coconut and jaggery to a smooth paste. Mix salt and lemon juice.
This is served as it is with rice. At my home this is served along with rice and varn -While serving, rice and 1 big spoon of varn. On top of it, pour 1 big spoon of saru. The bland and spicy taste of varn is well complimented by sweet and sour taste of saru creating a heavenly combination.

Serves : 2
Preparation time : 10mins.

19 thoughts on “Lemon saru(Limbe saru)”

  1. Hi Shilpa

    I agree, varn can be “cheppe”.
    But had not heard of this lemon saru before…is it chutney consistency ? Or does it have more liquid like a “saar” ?
    Do you make the coconut version of the varn with this or the other one ?

    Will try this, sounds nice and lemony…

    Shilpa: Chetana, its thin but not too much like saar. A little thinner than varn. We usually make this with varn with coconut. Let me know if you try it.

  2. Jessy William

    Thank you very much for your recipes. I am all for family recipes.

    Please can you send some recipes for young girls who attain age. My Mother gave me half boiled eggs and gingerly oil. My friend gave ulunthu (urad dhall) porridge.

    Thank you

  3. Oh, is this how its eaten ?? Never knew this..Have always eaten Varn. Am sure the sour lemon saar will be perfect with it. Will make this combi next time..

  4. The two dishes remind me of a summer day with a nice breeze blowing, windchimes clanging lazily. I will be sure to try these both at the same time as you suggest- thanks for sharing this one!

  5. Hi Shilpa,

    After grinding, The paste has to be boiled? or served as it is?

    Have tried most of the recipes you have posted..your website aayisrecipes helps a lot..
    Thank you so much
    luv to baby

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