Citron/Narthangai Pachadi | How to make Citron/Narthangai Pachadi

By Revathy Murali  |  26th Mar 2016  |  
4.0 from 1 review Rate It!
  • Citron/Narthangai Pachadi, How to make Citron/Narthangai Pachadi
Citron/Narthangai Pachadiby Revathy Murali
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About Citron/Narthangai Pachadi Recipe

A quintessential South Indian condiment that goes well with sambar / curd rice even though it is slightly bitter in taste. Citron has a lot of medicinal value and is used in several indigenous medicinal preparations.

Citron/Narthangai Pachadi

Ingredients to make Citron/Narthangai Pachadi

  • Citron medium size - 4 Nos (slighlty peel the skin and cut into small pieces)
  • jaggery - 200 gms
  • tamarind - 1 small lemon size soaked in water(extract tamarind juice)
  • rock salt - 1 tsp
  • asafoetida powder - 1/2 tsp
  • mustard seeds - 1tsp
  • Green chilli - 3 medium size (cut into small pieces)
  • Gingelly oil - 1tbsp

How to make Citron/Narthangai Pachadi

  1. Take a thick bottomed kadai. Add oil and once heated add mustard seeds, asafoetida and chilli.
  2. Add citron and turmeric poweder. Stir contents.
  3. Sprinkle water in between and cook until the citron turns soft.
  4. Add tamarind juice and let it boil for 10 minutes until raw smell leaves.
  5. Add jaggery and cook for another 10 mts until gravy is semi liquid.
  6. Once the pachadi is cool store in an airtight container.

My Tip:

This can be stored for 15 - 20 days under refrigeration

Reviews for Citron/Narthangai Pachadi (1)

R.Anandi Anand2 years ago

should try...romba nalla irrukku...

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