Narthangai Oorugai / Citron Pickle
Pickle prepared with dried citron or uppu narthangai. All we need to do is soak and temper.
Servings: 8
Calories: 62kcal
Ingredients
- 1 cup Dried citron uppu narthangai, 2 swirls. When chopped approximately 1 cup
- 1 cup Hot Water
- 3 tbsp Oil
- 1 tsp Methi Powder
- 3 tsp Red chili powder
- 1 tsp Mustard seeds
- 1 tsp Hing
- No salt required as dried narthangai I used was over loaded with salt
Instructions
- Soak the dried narthangai in hot water for about 8 hrs or till they become tender.
- Discard the water (it will be too salty) and chop them into bite sized pieces.
- Heat the tempering pan or kadai and add oil.
- Once the oil is hot, add mustard seeds.
- As they start to splutter, reduce the heat to low and then add methi powder, hing and red chili powder.
- Fry for a minute. Make sure you don’t burn them.
- Add this to the chopped narthangai and mix well.
- Let it site overnight for all the oil and red chili powder to incorporate. That’s it. A perfect side for curd rice.
Notes
- When you are adding the dry powder, reduce the heat to low and add them. We don't want to burn the spice powders.
- Do not use a plastic container for storing the narthangai pickle. It's not safe to pour the hot tempering in a plastic container. Glassware or regular stainless steel is preferable.
- As the dried citron used was very salty, I discarded the water and didn't add any salt further. Depending upon how salty the citron is, adjust the salt and add accordingly.
- Adjust the salt and spices as per your taste.
Nutrition
Calories: 62kcal | Carbohydrates: 4g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Sodium: 19mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin A: 322IU | Vitamin C: 9mg | Calcium: 16mg | Iron: 1mg