Thursday, 28 December 2017


These fruits are the cheapest and rich source of vitamins and minerals for village people who cannot afford to buy an orange or an apple. They are said to be curative support to the tretment of jaundice.

We call it as Kolumichngai in Tamil.  We remember that in our school days, we were dying for this fruit. There was a hot sale of these fruits before the school front during the lunch time. We finished our lunch and ran for having this yummy fruit. The vendor sprinkled the salt and red chilly powder on the halves of this fruit. 

The fruit is used in our culinary versions as kolumichai saatham, kolumichai rasam,kolumichai pickles.

Here is the posting of Kolumichai Rasam/Makrut lime rasam.

How to make this rasam absolutely?


Makrut lime fruit 1
Cumin seeds roasted powder 1 tsp
Pepper powder 1/2 tsp
Coriander leaves fresh 1 g
Pressure cooked dal with 1 tsp turmeric powder and 2 drops of castor oil.
(Allow one whistle and simmer for five minutes. turn off theheat and set aside.
Dal 50 gms. 
Water for cooking 2 cups)
Garlic grates 1 tbsp
Sesame oil 1 tbsp
Mustard seeds 1 tsp
Red chilly one
Curry leaves 20
Asafoetida 1/8 tsp
Salt 1 tsp


Cut the fruit cross wise.
Squeeze the juice.
Strain the juice to remove seeds.
Set aside.
Heat the pan with oil on a medium heat
Add mustard seeds to crackle.
Curry leaves and red chilly.
Turn off the heat to void burning.
Now add the asafoetida
Transfer the dal contents with 3 cups of water.
Add salt.
Turn on the heat to medium level.
Add cumin powder, pepper powder.
Stir for a while.
Allow boiling temperature to reach. 
Turn off the heat now.
Add coriander leaves and juice extract.
 Check the salt.

Enjoy it with hot steamed rice.
Beet stir-fry is a good combination for this rasam saatham.

Give a try.

Refer the video tutorials live on youtube channel "Kongu Traditional Recipes"

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