Name: Citron/Narthangai Pachadi recipe by Revathy Murali at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 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

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.

Ingredients Serving: 6

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

Instructions

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

Similar Recipes