I wanted to try this when I was in Chennai itself,, but could not find time. So yesterday when inlaws came, they got this Narthangai (in tamil) and I made this today itself to post it. I used to hate this one like anything when I was a kid. I will run miles away when I smell this. But now a days I am loving it. I hope vj would also like it. When I was cutting this, the whole house was filled with fresh scent of this. This smell is so so appetising. I am sure it has many medicinal values too. I know normally we make a dry pickle that will be dark in colour and just coated with salt. I should try making that one later.
Today I asked the recipe and followed my MIL’s instructions and finally I made it and had narthangai pachadi. Its easy to make, I never expected that it will be an easy process. I loved it a lot.
Narthangai Pachadi recipe
Recipe Cuisine: Indian | Recipe Category: Lunch/ Pickles
Prep Time: 5 mins | Cook time: 25 mins | Makes: 2 cups
Prep Time: 5 mins | Cook time: 25 mins | Makes: 2 cups
Ingredients
Narthangai / citron – 4
Tamarind – A small orange sized
Green chillies – 20
Chopped ginger – 1 tblsp
Turmeric – 1/4 tsp
Asaoetida – 3 generous pinches.
Jaggery – 1 tblsp
Salt – As needed
Tamarind – A small orange sized
Green chillies – 20
Chopped ginger – 1 tblsp
Turmeric – 1/4 tsp
Asaoetida – 3 generous pinches.
Jaggery – 1 tblsp
Salt – As needed
To temper
Oil – 3 tblsp
Mustard – 1 & 1/4 tsp
Channa dal – 3 tblsp
Curry leaves – 1 sprig
Asafoetida – 1 generous pinch
Mustard – 1 & 1/4 tsp
Channa dal – 3 tblsp
Curry leaves – 1 sprig
Asafoetida – 1 generous pinch
Method
- Cut the citron and remove the seeds and chop into tiny pieces. My mom cuts into strips but MIL into tiny pieces. So its up to your choice when it comes to size.
- Soak tamarind in hot water and extract the juice. Make it 3 & 1/2 cups by adding more water. Add the chopped citron, salt, turmeric and boil it in medium flame.
- Temper with the items given under ‘To temper’ table, followed by ginger and green chilli and transfer it to the boiling pachadi.
- Once it reduce to half, add jaggery and mix well, switch off the flame and store in a closed container once cooled down.
Notes
- You can store this outside fridge for 2 days but have to reheat well every night. Otherwise you can store in fridge for 1 month.
- Balance the tamarind, chillies and salt, jaggery to reduce the bitterness of this lemon.
Serve with curd rice, the best. It is good for inducing hunger. The flavor itself will be very appetizing.
We make a similar one with orange peel. Lovrly presentation. Best combo with vathakuzhambhu
My Grand ma use to prepare, Even i wont like this , But i like it as a pickle. (narthangai oorukai the black one as u mentioned)
We have this with dosa and it also tastes good when mixed with rice.Simply tangy.
this looks the one similar to my great grand ma dish with Narathangai.. It used to be one of my fav.. but after coming to SG it has become rare item
So tempting .. Yumm with curd rice
My Grandma makes only pickle with it, this pachadi sounds interesting and new to me…nice presentation 🙂
Good to see your blog being listed in The top 30 Indian food bloggers of 2013 on Rediff. Congrats.
Looks very tempting………………… Perfect clicks as usual. Thanks for sharing. It will go with anything, sambar satham, rasam satham, thayir satham, arisi uppma……. Yummmmmm. My all time favorite Raji. We used to add fenugreek seeds instead of channa dal. Otherwise, procedure looks very similar. Here in US, I used to make sour oranges pachadi following the same procedure. Do try this too Raji.
looks wonderful lovely pictures
this is truly an enticing recipe Raji my MIL makes this and i have had the fortune to eat it only once. We never get narthankai here but this and a bowl of curd rice can make me go gaga
Very yummy pachadi indeed and they are healthy too. Do we get Narthangai here in Singapore? I read your post that your inlaws bought them.
I like this website but Indian food is very spice and testy like palak paneer, matar paneer it's very testy. If you want this test so go for Indian food in Australia .
I am going to make this with orange peel today. You have not mentioned when to add the 3 generous pinches of asafoetida. Should we add that along with salt and turmeric or should it be added to tempering? Kindly clarify. Thanks so much.
You can add it while tempering. If you like raw asafoetida smell, then half while tempering and half along turmeric
This is one of the best Indian recipes guide. Thanks for sharing. Best platform for learners for those who are trying to learn how to cook south Indian recipes.