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Naarthangai Kara Urugai / Citron instant pickle

 HI

We saw these narthangai in heaps during our recent
temple visit to Tiruvadandhai. When enquired, it was quite cheap too. Hence
bought some to make the slated preserve and used some for this instant pickle
INGREDIENTS
Narthangai/Citron 
 4
Tamarind
1
lemon sized
Water
1
cup
Jaggery
2-3tbsp
Gingelly
oil
2tbsp
Mustard
1tsp
Asafoetida
1tsp
Turmeric
powder
1/4tsp
Chilli
powder
3tsp
Fenugreek
powder
1/4tsp
Salt
To
taste
PREPARATION
Cut the Narthangai/Citron into small cubes. Discard
the seeds.
Soak the tamarind in 1 cup of warm water for ½ hour.
Squeeze well and take out the extract. Keep it aside
Heat the oil in a pan. Once it is heated add the
mustard seeds. When it starts to crackle, add asafoetida and the citron and
saute for few minutes till it begins to shrink.
Now add the turmeric powder and chilli powder and
mix well.
Pour the tamarind extract and salt and cook in a
medium flame for 5 minutes
Now add the jaggery and continue to cook till it
starts to come together without much water.
Add the fenugreek powder, mix well and switch off
the fire.

Best served with curd  rice.

Veena

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