Preparation Time : 10 mins | Cooking Time : 20 Mins | Serves: 5-6
Narthangai | citron 3 medium size Sambar podi 4 tsp Jaggery 1/4 cup Green chili 2 Sesame oil 2 tblsp Mustard 1/2 tsp Tamarind a lemon sized Turmeric powder 1/2 tsp Salt as needed
Method:
- Cut the citron| narthangai into two and add salt on both sides and chop them finely.
- Adding salt at this stage reduces the bitterness of the narthangai. If you miss to add salt,it will taste more bitter.
- In a pan add sesame oil and add mustard seeds and green chili.
- Once the mustard starts spluttering,add the chopped narthangai.
- Cook for 3-4 minutes in a low flame.
- It will shrink a bit.
- Add the tamarind extract,sambar powder,turmeric powder and salt.
- Mix well and add the jaggery to this.
- Let this boil for 15-20 minutes till the gravy comes to a thick honey consistency.
- Switch off the flame.
- Transfer this to a clean vessel. This will stay good in the refrigerator for 10 days.
- This narthangai kuzhambu goes well with Curd rice and Puliyodarai.
Method with step wise pictures:
- Cut the citron| narthangai into two and add salt on both sides and chop them finely.
- Adding salt at this stage reduces the bitterness of the narthangai. If you miss to add salt,it will taste more bitter.
- In a pan add sesame oil and add mustard seeds and green chili.
- Once the mustard starts spluttering,add the chopped narthangai.
- Cook for 3-4 minutes in a low flame.
- It will shrink a bit.
- Add the tamarind extract,sambar powder,turmeric powder and salt.
- Mix well.
- Add the jaggery to this. Mix well.
- Let this boil for 15-20 minutes till the gravy comes to a thick honey consistency.
- Switch off the flame.
- Transfer this to a clean vessel. This will stay good in the refrigerator for 10 days.
- This narthangai kuzhambu goes well with Curd rice and Puliyodarai.
- Always cut the narthangai by adding salt,else it will taste bitter.
- Adjust the sambar powder and jaggery according the sourness and bitterness of the Narthangai|citron.
