Recipe

Udupi-style Lemon Piccata

Tangy Lemon Delight: Udupi-style Piccata

4.8 out of 5

Indulge in the flavors of Udupi cuisine with this delightful twist on the classic Italian-American dish, Piccata al limone. This Udupi-style Lemon Piccata combines the tanginess of lemons with aromatic spices, creating a vibrant and zesty dish that will tantalize your taste buds.

Meat Dish› Veal Dish› Piccata al limone

Cuisine of the Americas› American cuisine› Fusion cuisine› Italian-American cuisine

Asian cuisine› Indian cuisine› South Indian cuisine› Karnataka cuisine› Udupi cuisine

Preparation time

15 minutes

Cooking time

10 minutes

Total time

25 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Gluten-free, Low-carb, High-protein, Vegan (if using tofu instead of paneer)

Allergens

Dairy (if using paneer), Soy (if using tofu)

Not suitable for

Dairy-free (if using paneer), Nut-free (depending on the brand of tofu)

Ingredients

In this Udupi-style adaptation, the traditional Piccata al limone is infused with the unique flavors of Udupi cuisine. The original dish is typically made with chicken or veal, but this Udupi version is vegetarian, using paneer or tofu as the protein. The sauce is enriched with Udupi's aromatic spices, such as mustard seeds, curry leaves, and asafoetida, giving it a distinct flavor profile. Additionally, the dish is served with steamed rice or Udupi bread, adding an authentic touch to the overall experience. We alse have the original recipe for Piccata al limone, so you can check it out.

200g (7oz) paneer or tofu, cut into thin slices 200g (7oz) paneer or tofu, cut into thin slices
2 lemons, juiced and zested 2 lemons, juiced and zested
2 tablespoons vegetable oil 2 tablespoons vegetable oil
1 teaspoon mustard seeds 1 teaspoon mustard seeds
1 teaspoon cumin seeds 1 teaspoon cumin seeds
1 sprig curry leaves 1 sprig curry leaves
1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
1/4 teaspoon asafoetida 1/4 teaspoon asafoetida
1 tablespoon finely chopped coriander leaves 1 tablespoon finely chopped coriander leaves
Salt to taste Salt to taste

Nutrition

Calories (kcal / KJ): 250 kcal / 1046 KJ
Fat (total, saturated): 18g, 8g
Carbohydrates (total, sugars): 10g, 2g
Protein: 15g
Fiber: 2g
Salt: 1g

Preparation

1.
Heat the vegetable oil in a pan over medium heat.
2.
Add the mustard seeds and cumin seeds. Allow them to splutter.
3.
Add the curry leaves and asafoetida. Sauté for a few seconds.
4.
Add the paneer or tofu slices to the pan and cook until lightly golden on both sides.
5.
In a small bowl, mix the lemon juice, lemon zest, turmeric powder, red chili powder, and salt.
6.
Pour the lemon mixture over the paneer or tofu in the pan. Stir gently to coat the slices evenly.
7.
Cook for another 2-3 minutes, allowing the flavors to meld together.
8.
Garnish with chopped coriander leaves.
9.
Serve hot with steamed rice or Udupi bread.

Treat your ingredients with care...

Paneer — Make sure to use firm paneer to prevent it from crumbling during cooking.
Tofu — Press the tofu to remove excess moisture before slicing and cooking.

Tips & Tricks

For an extra kick of flavor, add a pinch of garam masala to the lemon mixture.
Adjust the amount of red chili powder according to your spice preference.
Squeeze the lemons just before using to ensure maximum freshness and flavor.
If you prefer a thicker sauce, you can add a teaspoon of cornstarch mixed with water to the pan and simmer until desired consistency is reached.
Experiment with different protein options such as seitan or tempeh for variety.

Serving advice

Serve the Udupi-style Lemon Piccata hot, garnished with fresh coriander leaves. Accompany it with steamed rice or Udupi bread for a complete and satisfying meal.

Presentation advice

Arrange the golden paneer or tofu slices on a plate, drizzle the lemon-infused sauce over them, and sprinkle with chopped coriander leaves for a vibrant and appetizing presentation.