Sunday, August 27, 2017

Narthangai Theeyal Recipe | Naranga Theeyal | Citron Theeyal | Narthangai Pachadi

Back-to-back festivals are making me completely occupied with the blog. After all those kozhukattai's, I am ready to post some recipes for Onam. Do check out my already posted Onam Sadya recipes here. Today I am about to share another interesting recipe of mum which I learned from Vanitha akka. I tried it a few months back and it came out super awesome. If refrigerated and used properly, it stays well for a month. Other similar recipes are: 


Ingredients:
Narthangai/Citron - 4
Big Onion - 1 
Green Chilli - 5 to 6 
Tamarind - small lemon sized ball 
Chilli powder - 1.5 tsp 
Turmeric powder - 1/2 tsp 
Coriander powder - 1 tsp 
Fenugreek powder - 1/2 tsp  
Asafoetida - a generous pinch 
Salt - as required 
Jaggery - 1 tblsp(grated) 
To Temper: 
Sesame Oil - 1 tblsp 
Mustard - 1 tsp 
Curry leaves - few 
Method:
1. Cut the citron/narthangai, remove the seeds and chop it into tiny pieces. Similarly, chop the onion and green chilies finely.
2. Soak the tamarind in warm water and extract the tamarind juice. Add the chopped narthangai, onion,  green chili and the tamarind juice in the pressure cooker. Add the required salt and water as well.
3. Pressure cook it for 2 to 3 whistles and switch off the flame. Meanwhile, dry roast the fenugreek seeds and powder it.
4. Open the cooker when the pressure releases. In a pan add the oil, allow the mustard seeds and curry leaves to crackle.
5. Now, pour the pressure cooked narthangai along with the liquid content into the pan. Add the chili powder, turmeric powder, coriander powder and asafoetida. Bring everything to boil and allow it to thicken for 5 to 6 mins in medium flame. Adjust the salt. Then add the jaggery and fenugreek powder. Mix it all together and when it thickens completely, switch off the flame.
Transfer it to a container after cooling it completely. Serve it with curd rice.
Points to remember:
  • Adjust the spiciness and tanginess as per your need. Also, adjust the jaggery based on the bitterness of the citron.
  • It stays well for a month, if refrigerated and used properly. 
Warm Regards,
Happy's Cook - Divya

3 comments :

  1. lip smacking pickle..looks super yum with curd rice :)

    ReplyDelete
  2. looks so good... your pics got my tastebuds tickling

    ReplyDelete

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