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Thursday, February 9, 2017

NARTHANGAI OORUGAI / CITRON PICKLE /NAARANGAI OORUGAI


Narthangai Oorugai/Citron Pickle is a healthy and tasty pickle....an accompaniment to the all time favorite "Thayir Sadham " in any Tamil Brahmin home...

Here is a sure fire,time-tested recipe for Narthangai Oorugai....





INGREDIENTS

  • FIRM CITRONS-    6-8 
  • GINGELLY OIL-      1-2 CUPS
  • TURMERIC POWDER -1 TEASPOON
  • CHILLY POWDER  - 3 -4 TEASPOONS
  • MUSTARD SEED-1 TEASPOON
  • FENUGREEK SEEDS -1 1/2 TEASPOON
  • ASAFOETIDA POWDER -1 TEASPOON
  • SALT TO TASTE - APPROXIMATELY 3/4 CUP


METHOD


  • Wash and dry the citrons.
  • Chop the citrons into small pieces.
  • (Make sure you use a shallow bowl to hold the chopped citrons and the juice of the citrons.)
  • Put the chopped citrons and the juice of the citrons in a clean and sterile glass or ceramic bowl with a lid.



  • Now ,add 80% of the salt to the citrons .
  • Mix well with a clean spoon/spatula.
  • Keep the bowl covered .
  • Preferably, leave the bowl in  direct or indirect sunlight for a week.
  • Stir it once or more every day for a few hours at least ,for a week.
  • (Make sure you use a clean and dry spoon/spatula to stir it.)







  • After 7 days,the salt and the juice of the Narthangai mixes well and become a thick fluid that coats the cut Narthangai.
  • The chopped bits would have softened a bit.







  • Now,heat the oil in a broad,heavy bottomed kadai/pan.
  • When the oil is hot enough,splutter the mustard seeds and fenugreek .
  • (Alternately you can add dry roasted and powdered fenugreek too while cooking)




  • Add the Citron salt mix to the pan.
  • Now add the turmeric and chilly powder.
  • Cook well while stirring constantly.
  • Cook till it evaporate and leaves the sides of the pan.
  • Now,add the remaining salt to taste.
  • Add the asafoetida powder .
  • Remove from heat.



  • Store in sterile bottles.
  • Keeps good for a year.
It tastes divine with good old curd rice,idlis,dosas and upma too.

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