Narthangai pickle [oorugai] | Citron pickle | kanchi kayi uppinakayi-How to make-Stepwise pictures

Cuisine Style: South India | Cooking Time: 10 minutes | To Serve: 10 | Take with: Curd Rice | Type : Pickles

Ingredients (for paste)

• Narthangai [Citron, Bitter orange] – 1
• Gingelly oil – 50 ml
• Mustard seeds – 1 tbsp
• Fenugreek – 1 tbsp
• Dry red chilli – 8
• Turmeric powder – ½ tbsp
• Asafetida – ½ tbsp
• Sea salt as required

Marination

• Wash & wipe out lemon then cut the Narthangai into small pieces.
• Take the sliced Narthangai in a porcelain jar and add sea salt.
• Mix well and expose to sunlight about 2 to 3 days.

Seasoning & Preparation Method

• Dry roast mustard seeds, Fenugreek, red chilli and grind to fine powder.
• Heat gingelly oil in a pan then add mustard seeds & let it splutter. Then add powdered mustard seeds and fenugreek.
• Add asafetida, red chilli powder, turmeric powder.
• Now mix the sliced lemon and mix well.
• Heat 25 ml of gingelly oil then cool it.
• Store it in porcelain jar. Pour gingelly oil, cover it & keep it for 15 days.

How to make Narthangai oorugai- Step by step procedure with photos [Easy]

Narthangai [citron]

Cut into half

Cut into 4 pieces

Then chop finely

Put chopped narthangai in a mud pot, add sea salt mix well

Expose to sunlight about 2 days

Two days later

Dry roasted mustard seeds

Dry roasted red chilli

Dry roasted fenugreek seeds

Put dry roasted ingredients in a mixie jar then grind to fine powder

Heat gingelly oil in a pan add mustard seeds & let it splutter

Add freshly ground powder

Add asafetida

Add red chilli powder

Add turmeric powder

mix well

Add dried narthangai

Mix well.

Narthangai oorugai is ready. Now cut off heat then cool it.

Store it in porcelain jar pour gingelly oil citron pickle is ready to serve.