September 15, 2014

Citron Sweet and Sour Pachadi (Narthangai Pachadi)

Citron (Narthangai) has lot of medicinal value and very good for digestion. Almost every tamil family has Citron dry pickle  at home and whenever they feel that there is some indigestion problem, they take curd rice with citron pickle as remedy. This Citron Pachadi is made with Tamarind and green chillies which serves as the side dish for curd rice and also for Dosa, Adai and Chappathis...



Ingredients for making Citron Sweet and Sour Pachadi:

Semi ripened Citrons - 4 (Chopped into small pieces)

Finely chopped green chillies from 12 chillies

Jaggery powder - 2 table spoons

Tamarind juice extracted from a big lemon size tamarind

Hing - 1/2 tea spoon

Salt to taste

Sesame (Gingelly Oil) - 4 table spoons

Mustard seeds, 2 red chillies and 1/4 tea spoon fenu greek for seasoning.

Method for making Citron Sweet and Sour Pachhadi:

Heat a heavy bottomed pan with the oil. Do the seasoning with mustard seeds, red chillies, hing and fenu greek.

Add the green chillies and Citron pieces. Keep the flame in medium and fry well. Close the pan with a lid and let them boil for around 5 minutes.

Then add the tamarind juice with 2 cups of water. Add 1/4 tea spoon of turmeric powder.

Let them boil till the citron pieces become soft and the gravey thickens.

Finally add the jaggery and mix well.

Note: This Narthangai pachadi has a very special flavour and has the salty, tangy and spicy taste with slight bitterness. It can be stored in a glass bottle and refrigerated which can be used for more than a week. Finely chopped ginger can be used by reducing the number of green chillies accordingly