NARTHANGAI PACHADI RECIPE | TRADITIONAL SOUTH INDIAN RECIPES

      
I wanted to try this when  I was in chennai itself,, but could not find time. So yesterday when inlwas came, they got this Narthangai (in tamil) and I made this today itself to post it. I used to hate this one like anything when I was a kid. I will run miles away when I smell this. But now a days I am loving it. I hope vj would also like it. When I was cutting this, the whole house was fillied with fresh scent of this.  This smell is so so appetising. I am sure it has many medicinal values too. I know normally we make a dry pickle that will be dark in colour  and just coated with salt. I should try making that one later.
Today I asked the recipe and followed my MIL’s instructions and finally I made it  and had narthangai pachadi. Its easy to make, I never expected that it will be an easy process. I loved it a lot.

Narthangai Pachadi recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch/ Pickles
Prep Time: 5 mins    |  Cook time: 25 mins    |  Makes: 2 cups

Ingredients

Narthangai / citron	4
Tamarind	A small orange sized
Green chillies	20
Chopped ginger	1 tblsp
Turmeric	1/4 tsp
Asaoetida	3 generous pinches.
Jaggery	1 tblsp
Salt	As needed

To temper

Oil	3 tblsp
Mustard	1 & 1/4 tsp
Channa dal	3 tblsp
Curry leaves	1 sprig
Asafoetida	1 generous pinch

Method

1. Cut the citron and remove the seeds and chop into tiny pieces. My mom cuts into strips but MIL into tiny pieces. So its up to your choice when it comes to size.
2. Soak tamarind in hot water and extract the juice. Make it 3 & 1/2 cups by adding more water. Add the chopped citron, salt, turmeric and boil it in medium flame.
3. Temper with the items given under ‘To temper’ table, followed by ginger and green chilli and transfer it to the boiling pachadi.
4. Once it reduce to half, add jaggery and mix well, switch off the flame and store in a closed container once cooled down.

Notes

• You can store this outside fridge for 2 days but have to reheat well every night. Otherwise you can store in fridge for 1 month.
• Balance the tamarind, chillies and salt, jaggery to reduce the bitterness of this lemon.

Serve with curd rice, the best. It is good for inducing hunger. The flavor itself will be very appetizing.
   

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