Sunday, July 10, 2016

Narthangai Pickle Recipe | Citron(Lime) Pickle | Narthangai Oorugai | Naranga Achar

Jany and I don't focus too much on Pickles. So, I don't buy or try it at home frequently. We like the Instant Mango pickle and I make it once in a while. Just for the blogging purpose, I make pickles at home. Earlier I had posted the Lemon Pickle which I prepared with my mom's help during her last Chennai visit. And now after these many years, I am back with this Narthangai pickle. Before starting to Sydney, I made this and I packed it for my dad. It turned out very good and he likes it a lot. I have narthangai theeyal in my drafts and I will be posting it soon. Let us go for the today's recipe: 
Ingredients:
Lime/Citron/Narthangai -  2 
Rock Salt - as required 
To Roast & Grind: 
Dry Red Chilli - 5 or 6 
Fenugreek Seeds - 1 tsp 
Hing(Asafoetida) - 1/2 tsp
To Temper:  
Oil - as required(Sesame oil) 
Mustard - 1 tsp 
Curry leaves - 1 Sprig
Method:
1. Wash the narthangai/lime in running water and wipe it dry. Chop the narthangai into small cubes and remove the seeds as shown below.
2. Transfer the chopped lime to the bowl(preferably ceramic or glass bowl), add the required rock salt and toss it well so that the salt mixes with the lime pieces. Then close it with a lid and allow it to soak for a week. Toss it once or twice daily and keep it at room temperature.  
3. After a week, the skin will be little soft and the narthangai will be soaked well. Now it is the time to temper. Dry roast the fenugreek seeds and the dry red chilli in low flame until it is browned. Allow it to cool completely and the transfer it to a mixie jar. Add the hing(asafoetida) along with this and grind it to a fine powder.
4. Then transfer the masala powder to the soaked narthangai.  In a pan, add some oil and allow the mustard seeds and curry leaves to crackle. Then add the narthangai mixture. Saute it and cook it for 7 to 8 mins until the lime is soft and switch off the flame.
The Narthangai Lemon pickle is ready to be served. However, allow it to rest at room temperature for another week until the masala incorporates well with the narthangai pieces. 
Points to remember:
  • Take care not to burn the fenugreek seeds while dry roasting. If it burns, then the pickle will be bitter in taste.
  • Sun dry the glass jar or Bharani without a single drop of water before storing the pickle, for longer shelf life. Also, use dry spoon each time you use.
  • If handled properly, it can be consumed even after 3 to 4 months.
  • Using gingelly oil gives great flavour. But you can use sunflower oil as well.
  • If you feel, it is not soaked properly then you can keep it for one more week before tempering.
Warm Regards,
Happy's Cook - Divya

2 comments :

  1. well explained,good one,my hubby love citron pickle,will try

    ReplyDelete
  2. Naranga pickle is a must at home...its so comforting to have them with kanji when down with fever ....and perfect side for biriyanis too

    ReplyDelete

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