Gravy (Curry and daals) Konkani Recipes Simple and Easy

Lemon soup (Limbe saru)

As I had mentioned earlier, Konkanis make many different sarus which are like rasams. These are very quick to make, so they are very suitable when you want to cook something tasty very fast. This is such a saru which has very few ingredients. My mother and grand mother used to make these kind of sarus. This is my son in law’s favorite and on his request, I am posting this.

This can be served as a soup on its own or served with rice.

2 cups water
1 tbl spn lemon juice
1 tea spn jaggery
A pinch asafoetida
A pinch turmeric powder
1/2 tea spn mustard seeds
4-5 curry leaves
2-3 green chillies
1 tbl spn fresh/frozen coconut(optional)
3-4 strands coriander leaves(optional)

Heat oil and add mustard seeds. When they start popping, add curry leaves, green chillies, turmeric, asafoetida.  Fry for a min and add water. When it starts boiling, add salt, jaggery, coconut and boil for another 1min. Add lemon juice and take off the heat. Garnish with coriander leaves (optional, I did not use it).

Serves : 2
Preparation time : 10mins


  1. i should have guessed that the coconut would be what makes it specifically konkani….lovely recipe……loved your kale vatanyachi curry. we make it slightly differently at home.

  2. Vardpachi colour bhari layeke dista!!! I think it is also called Udka Saru, (coz dal is not used) not sure though. Good to slurp down as a soup.

  3. losuna panna galleri kashshi pache? he aaji kartha

    Varada: Losne phanna ani limbo/jaggery may not go well. Let us know how you liked it

  4. Ooo … I’m fascinated with the idea of adding jaggery AND coconut! And green chillies? Ok, I’m definitely going to try this out, will let you know how it goes 🙂

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