narthangai in english

Allow this pickle to sit out for 2 – 3 days before transferring it to the refrigerator.

Check out all my recipes. It is native to Southeast Asia and has been spread by humans to many parts of the world. Tastes best with Curd Rice.

We use Sesame oil for all pickle preparations. Again shake it well.

Step By Step Recipe of Narthangai Pickle or South Indian Citron Pickle. Always use dry spoon. Narthangai is called Citron in English. Keep one Narthangai aside (we need it for taking out the juice at the end).

Keep this jar in a cool dry place (room temperature) for 5 to 7 days until the citron has reduced in volume. If you are planning to make a big batch, consider using a big clean glass jar and use a clean dry spoon to mix it (instead of shaking) once, everyday, until the citron softens. In a kadai put the oil and when it is hot add mustard.

As dried narthangai are very salt, I discarded the water and didn’t add any salt.

Needless to say, always store pickles in glass containers with a tight lid (even in a refrigerator).

Everyday morning and evening shake the jar well and leave it. Wash the Narthangai and wipe it with a clean cloth or paper towel.

The pickle does not need exposure to sunlight.

Remove the seeds. or half a dozen as sold in the markets here. When i came to Singapore, i was delighted to find an abundant supply of narthangai and narthangai elai. I have made a very small batch hence the 6 nos.

Do give us a shout out or tag us when you post a recipe on any of our social media handles – INSTAGRAM, TWITTER, FACEBOOK PAGE AND PINTEREST. If it is not soft, then you can keep it for one more day. Pickle prepared with dried citron or uppu narthangai. Salt ensures there is no fungus formation. Dried Narthangai / Uppu Narthangai – 2 swirls, No salt required as dried narthangai I used was over loaded with salt.

Put the cut pieces along with the juice into a ceramic jar. Add the cool oil and mix the pickle once again. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

Now add the chopped pieces of Narthangai in the jar along with the juice. Amla is Ayurveda recommended to boost immunity levels in body. All we need to do is soak and temper. Now heat some sesame oil in a kadhai or thick bottom pan, add some methi seeds, mendhiyam or fenugreek seeds.

The pickle quantity was half a bottle as seen in the pictures.

Switch off the flame. I also have a low carb Lemon Cauliflower Rice on the blog which is a Pegan Recipe with a lemon zing to it.

Shelf life of any pickle depends upon how you handle it. Here is a spicy pickle recipe: Your email address will not be published.

Seasonal Ingredients, be it any, have the power to help our body deal with weather change and build immunity. Chop the Narthangai into small pieces (easy bite size pieces) and keep aside. You can also subscribe to our website to receive all the delicious recipes in your mail box. The pickle is ready for consumption (if you do not want the oil version) after the citron has softened up and reduced in volume. Ensure you always use a clean spoon and avoid keeping a spoon inside the pickle jar. Like lemon rice, we can make Narthangai Rice using its juice. Quickly Thayir Sadam is made and served with 2 pieces of Narthangai Oorugai (Pickle in Tamil).

Belongs to the family of lime and is a cross between lemon and sweet lime (as you can see from the picture below) Citron or Narthangai has high Vitamin C content, making it ideal to consume during winters, when immunity is low. I came across the recipe for this narthangai kuzhambu in a small cook book that my dad bought me years ago. Uppu Narthangai aids in digestion, removes the bitterness in tongue during fever.

Narthangai called as Kaffir Limes in English is very popular in Thai cooking too.

Heat the oil well and then cool it thoroughly before adding to the pickle. Close the jar with a tight lid and shake it couple of times so that the salt and turmeric is mixed well.

Transfer to a clean ceramic or glass jar. If we are sick, either down with flu or cold or cough, Amma used to serve rasam rice with this dried Narthangai which is also know as Uppu Narthangai.

Wash, Pat dry (most important step for pickling) the Narthangai or Citron with a soft cloth.

At first, you may feel the salt content is more but as time passes, it would reduce.

Here is a spicy pickle recipe:

Switch off the flame. Your email address will not be published. Keep shaking the jar once or twice in a day. Even though, looks wise they seem quite close.

I always look forward to working with fresh ingredients. As I mentioned above, the shelf life of the pickle is up to a year, always check pickles periodically, say after 3 months or so and if the oil has reduced or masalas seem dry, heat the oil, add the methi seeds, cool and add to the pickle. Close with lid and keep aside. VVK is a participant in the Amazon Services LLC Associates Program - an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Make the most of Winter produce and pickle a batch of Narthangai or South Indian Citron Pickle. Do try and make these this winter and enjoy it with a bowl of curd rice. Nanjil Nattu Vendhaya (Fenugreek) Kuzhambu, Crystal Salt (Kal Uppu) – 4 to 5 tablespoons.

Save my name, email, and website in this browser for the next time I comment. This site uses Akismet to reduce spam. Loving the Recipes shared by us? Required fields are marked *. Narthangai, also known as Citron or Bitter Orange, has lots of medicinal value, aids digestion and removes the bitterness in the tongue. At the end of 4th day, you may find the pieces soft (it will not be too soft, just right to eat) and skin colour changed. Yes, Curd Rice accompanied with Narthangai pickle is Soul food or Comfort Food for South Indians.

Can't find what you are looking for? It is used for making dry pickle, spicy pickle, Pachadi, Kuzhambu etc. Narthangai belongs to the citrus family and the dried swirls are known for their health benefits.

Soak the dried narthangai in hot water for about 8 hrs or till they become tender.

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