Narthangai(Citron) is a citrus fruit.In tamil cuisine it is mainly used to make pickles and pachadis.The unripe fruit is used for it.There is a citron plant in my home.Even the leaves of the citron plant smells amazing.This citron is a seasonal fruit.I have tasted the ripe fruit and it tastes really good like an orange.Narthangai pachadi is my favorite one and this recipe is shared by Geetha Aunty who is our neighbour.She is the one who makes this pachadi often for us and that’s how it became my favorite.When I came back from India I brought few citrons from her garden to make this Pachadi.This dish has sweet sour bitter taste together. Now let’s see how to make it.
Preparation Time:10 mins
Cooking Time: 20 mins
Citron/Narthangai – 1 cup(deseeded and cut into small pieces)
Salt to taste
Turmeric powder – 1/4 tsp
Tamarind – a small lemon size
Red chilli powder – 1 and 1/2 tsp
Coriander powder – 1/2 tsp
Gingelly oil – 2 – 3 tbsp
Mustard seeds – 1/2 tsp
Small onion – 3/4 cup(finely sliced)
1.Cut citron into small pieces.Remove seeds from them.Soak tamarind in 1 cup of water and extract juice.
2.Add citron pieces to a pan along with turmeric powder,salt and sufficient amount of water.Cook them till the outer skin of it gets nicely soft.Then transfer them to a bowl and keep them aside.
3.In a pan heat gingelly oil and then add mustard seeds.Let them crackle then add sliced small onions and saute them to translucent.
4.Then add cooked citron and saute them well in oil.Add red chilli powder,coriander powder and mix well.
5.Add tamarind extract and jaggery .Bring it to a boil.When it starts to bubble out and oil begins to float up.Switch off the flame.
Serve it with Rice.It tastes yummy with Curd Rice,Rice and Dal,even with Biryani
Let it cool down.Then transfer them to a glass bottle or ceramic jar and you can store it in refrigerator for weeks and use.
Adjust tamarind and jaggery depending on bitterness of Citron.
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