NARTHANGAI PACHADI

 

 

 

 Narthangai is Tamil word for Citron. Citron is also called wild lime and belongs to citrus family. It is a rich source of vitamin C and excellent remedy for treating indigestion,morning sickness and acidity. My neighbor has a huge citron tree, and she always shares bountiful harvest, among her neighbors. I have prepared heralekkayi gojju-  a tamarind based gravy involving citron prepared in Karnataka,multiple times. This time, I decided to try out pachadi-  a tangy gravy similar to gojju popular in Tamilnadu. 

 

Besides the fruit,the citron leaves are also used in making pickle. I really love veppilai katti - A wonderful dry pickle made by combining citron leaves,red chillies,salt and asafoetida.

 

 

 

 

 

 

 

INGREDIENTS TO ROAST & GRIND

 

CORIANDER SEEDS- 5 TSP

 

RED CHILLIES- 7-8 NOS

 

FENUGREEK SEEDS- 1/4 TSP

 

SOLID ASAFOETIDA- SMALL PIECE

 

INGREDIENT TO DRY ROAST

 

WHITE SESAME SEEDS-  2 1/2 TSP

OTHER INGREDIENTS

CITRON- 2 MEDIUM SIZE

TAMARIND- LEMON SIZE

TURMERIC POWDER- 1/4 TSP

GREEN CHILLIES- 1

POWDERED JAGGERY- 2 TSP

SALT TO TASTE

SESAME OIL- 6 TSP

CURRY LEAVES- 2 SPRIGS

SALT TO TASTE

 

RICE FLOUR- 3 TSP

FOR SEASONING

 

MUSTARD- 1 TSP 

PROCEDURE

1. Wash,wipe and chop citron to small pieces with skin. In a pressure cooker,add the chopped pieces and salt and cook for three whistles and switch off. Don't add water. The juice is in the citron is enough for steaming. The steaming method,helps in reducing bitterness in citron. You can even try this method while preparing instant lime pickle.

2. In a pan add 2 tsp of sesame oil and heat it. Roast coriander seeds, red chillies,asafoetida and fenugreek in the oil till crisp and switch off. Soak tamarind in warm water and extract syrup

 

3. Dry roast sesame seeds separately. Grind roasted sesame seeds along with other roasted ingredients to fine powder.

 

4. In the same pan, add remaining 4 tsp of remaining oil and heat it. Splutter mustard seeds. Add in chopped green chillies,curry leaves, and steamed citron.

5. Pour the tamarind syrup over the steamed citron. Add salt,turmeric powder,jaggery and boil till the raw smell of the tamarind evades completely.

6. Add the ground powder to syrup and simmer in mild heat for couple of minutes.

7. Mix rice flour with water and add it to the boiling pachadi . Rice flour is used as thickening agent in pachadi.