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

By Revathy Murali  |  26th Mar 2016  |  
4 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 is one dish which makes its accompaniments tastier. With the right mix of flavours, Citron/Narthangai Pachadi has always been everyone's favourite. This recipe by Revathy Murali is the perfect one to try at home for your family. The Citron/Narthangai Pachadi recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Citron/Narthangai Pachadi is 20 minutes and the time taken for cooking is 20 minutes. This is recipe of Citron/Narthangai Pachadi is perfect to serve 6 people. Citron/Narthangai Pachadi is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Citron/Narthangai Pachadi. So do try it next time and share your experience of cooking Citron/Narthangai Pachadi by commenting on this page below!

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 Anand3 years ago

should try...romba nalla irrukku...