Narthangai is known as citron or bitter lemon in English. This pickle is extremely easy to make and taste very delicious with curd rice. Today we will learn how to make Narthangai Oorugai/citron pickle following this easy recipe with step wise pictures.
Preparation and Method
Wash narthangai and wipe it dry with a towel. Cut into spirals and then into medium sized pieces. Remove the seeds as much as possible.
Dry roast fenugreek seeds and keep it aside.
Heat 1/2 tsp of oil, roast asafoetida and remove from the pan. (katti perungayam/compound hing give a nice flavor to the pickle, so if you can get katti perungayam, it is preferable to use that instead of ready made hing powder).
In the same pan, roast red chillies and keep it aside.
In a mixie, powder hing and fenugreek seeds together.
Powder salt and red chillies separately.
Now mix red chilli powder, hing + fenugreek powder, turmeric powder and salt together.
Add the powder to the cut narthangai and mix well. Keep it covered. Mix well with a dry spoon every morning and keep it covered.
As the skin of the citron lemon is very hard, you can use it after 4-5 days. Make sure to mix it everyday.
Storage – Store it in a glass bottle or in an airtight container in the refrigerator. Stays good for more than a month.
If you want to store at room temperature, heat 2 tbsp of oil, add mustard seeds, once it splutters, add to the pickle and mix well. Use it within 10 days. Make sure to mix it well everyday.
Enjoy it with curd rice (thayir sadam).
Check out more Pickle Varieties
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