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Monday, 17 July 2017

Naarthangai Oorgai/Citron Pickle/Naarthangai Pickle

Hello friends,

            Today, I am going to share my mom’s special Naarthangi Oorgai. My mom makes two different types of naarthangai oorgai, one is the dried version with just salt and another with chilli powder. The dried version of Naarthangai oogai is usually given if someone is down with fever or stomach ache.  Here I am going to share the spicy version of Naarthangai Oorgai.  I will soon post the dried version of Naarthangai oorgai in the coming post. Meanwhile do check out other interesting pickle varieties here. Also check out interesting Citron Rice/Naarthangai Rice here.

Here’s how to make Naarthangai Oorgai with step by step photos…


Ingredients

Naarthangai
4
Crystal Salt/Kal Uppu
4 – 5 tbsp
Red Chilli Powder
150 gms or ¾ cup
Turmeric Powder
1 tsp
Asafoetida/Perungaayam
1/8 tsp
Ginglelly Oil
½ cup
Mustard Seeds/Kadugu
1 tsp

To Roast and Grind

Mustard Seeds/Kadugu
2 tbsp
Fenugreek Seeds/Vendhayam
1 tbsp

Method

Wash the Naarthangai/Citron with enough water thoroughly to get rid of dirt.


Wipe the naarthangai thoroughly with dry towel. Make sure there is no water. It should be completely dry.


Chop the Naarthangai in to small pieces and add it to a glass or ceramic bowl.  Add rock salt, mix thoroughly with dry spoon.


Cover it white cotton cloth, tie it around the bowl and keep it covered for at least 4 days.

This is to make the skin of the naarthangai soft. I kept the naarthangai soaked in salt for 5 days.

Open the cloth and toss the naarthangai atleast once a day. Then cover it and let it soak.

On the fifth day, keep it in sunlight from morning till evening. 


To Prepare the mustard and fenugreek powder

Dry roast the mustard seeds in a pan and transfer it to a plate. Let it cool.

In the same pan dry roast the fenugreek seeds/vendhayam and transfer it to a plate. Let it cool completely.


Now grind the roasted mustard seeds and fenugreek seeds in a mixer to a fine powder.


After 6 days the skin color of Naarthangai would have changed and become soft.


Now add chilli powder, turmeric powder, Asafoetida, ground mustard & fenugreek powder,  gingelly oil (except 2 tbsp of oil) to the naarthangai and mix really well.


Heat 2-3 tbsp of gingelly oil in a kadai, splutter mustard seeds.


Add the spluttered mustard seeds along with oil to the Naarthangai Oorgai.


Mix well and let it sit for few hours to soak.

Enjoy this delicious and spicy pickle with either curd rice or rasam rice or with rotis.

Suggestions

Make sure the naarthangai has soaked really well and the skin is soft enough. If you think the skin is not soft enough soak it for one more day.

When you are cutting the naarthangai, cut the pieces to medium size and collect all the juice and pour it back to the naarthangai.

Thank you all for visiting my space, please come back again for more traditional and interesting recipes from my kitchen.

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Have a great day and enjoy.


Until then I am signing off…






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