Narthangai Pachadi - Citron Pachadi

Narthangai Pachadi - tangy and spicy pachadi prepared with narthangai (citron), small onions, green chillies, tamarind and jaggery. In our hometown Tirunelveli, pachadis or thokkus are a staple dish for our lunch.

Narthangai Pachadi - Citron Pachadi - Narthangai Pachadi - tangy and spicy pachadi prepared with narthangai (citron), small onions, green chillies, tamarind and jaggery. In our hometown Tirunelveli, pachadis or thokkus are a staple dish for our lunch. Narthangai is a citrus fruit similar to lemon. With its tangy and citrus flavour, it is a great ingredient for pickles and pachadis. Narthangai pachadis can be prepared in two different methods.



Narthangai is a citrus fruit similar to lemon. With its tangy and citrus flavour, it is a great ingredient for pickles and pachadis. Narthangai pachadis can be prepared in two different methods. For this narthangai pachadi recipe, I use the simple method which can be prepared quickly within 30 minutes. This fruit has a mild bitterness in it. The best pachadi has an equal balance of flavours. If the bitter taste of the narthangai overpowers the taste of the pachadi, there are simple tricks to reduce the bitterness. Jaggery helps to balance out the bitter taste of the narthangai fruit, so please don't skip it. If your pachadi is still bitter after cooking, add some more powdered jaggery and cook well for a few minutes. The pachadi tastes good with an equal balance of flavors after 2 days.  Generally, narthangai pachadis have a short shelf life when compared with narthangai pickles. To maximize the shelf life of the pachadis refrigerate them properly in a glass bottle. Well prepared pachadis should have a shelf life of 3 to 5 weeks if stored in the refrigerator.

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Narthangai Pachadi - Citron Pachadi Recipe Details


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Prep time : 15 minutes
Cook time : 30 minutes
Yields : 400 grams
Category : pickles
Author : Muthulakshmi Madhavakrishnan

Ingredients

  • 2 narthangai (citron)
  • 20 small onions
  • 2 green chillies
  • 1 tbsp tamarind
  • 1 tsp turmeric powder
  • 4 tsp red chilly powder
  • 1/4 cup powdered jaggery
  • 1 tsp asafoetida powder
  • 1 tsp mustard
  • 1 tsp urid dal
  • few curry leaves
  • 1/4 cup gingely oil

Cooking Directions

  1. Wash the narthangai and wipe it with a towel. With a sharp knife, cut in half and then cut into wedges. Cut the wedges into small pieces and add it in a bowl. Cut the small onions and green chillies. Soak the tamarind in hot water for 20 minutes.
  2. Heat oil in the heavy bottomed kadai and add the mustard and urid dals. Allow them to crackle and add the small onions, curry leaves and green chillies.
  3. When the onions turn golden brown, add the chopped narthangai and saute it continuously for 5 to 10 minutes.
  4. When the colour of the narthangai skin changes to pale green pour 2 cups of water and cook well for 15 to 20 minutes, until it turns soft.
  5. In the meantime, extract the tamarind extract with 1 cup of water. Strain the extract well to remove the impurities.
  6. When the narthangai pieces are cooked completely, add the turmeric powder and red chilly powder. I don't prefer coriander powder for pachadi, if you like it you can add a tsp of coriander powder also.Add the tamarind extract and mix it well.
  7. Add the required salt and let the narthangai pieces to cook in the tamarind extract for 5 minutes.
  8. Now add the powdered jaggery and mix it well with the pachadi. Cook the pachadi on low heat for 10 minutes.
  9. When the oil starts to separate from the pachadi, add the asafoetida powder and mix it well and allow for a gentle boil and turn off the heat.

Narthangai Pachadi - Citron Pachadi with step by step photos 

Wash the narthangai and wipe it with a towel. With a sharp knife, cut in half and then cut into wedges. Cut the wedges into small pieces and add it in a bowl. Cut the small onions and green chillies. (I have very tiny small onions, so I have not chopped it). Soak the tamarind in hot water for 20 minutes.


Heat oil in the heavy bottomed kadai and add the mustard and urid dals. Allow them to crackle and add the small onions, curry leaves  and green chillies.

When the onions turn golden brown, add the chopped narthangai and saute it continuously for 5 to 10 minutes on medium heat.

When the colour of the narthangai skin changes to pale green pour 2 cups of water and cook well for 15 to 20 minutes, until it turns soft. Close it with a lid and cook the well. In the meantime, extract the tamarind extract with 1 cup of water. Strain the extract well to remove the impurities.



When the narthangai pieces are cooked completely, add the turmeric powder and red chilly powder. I don't prefer coriander powder for pachadi, if you like it you can add a tsp of coriander powder also.



 Add the tamarind extract and mix it well.


 Add the required salt and let the narthangai pieces cook in the tamarind extract for 5 minutes.

 Now add the powdered jaggery and mix it well with the pachadi. Cook the pachadi on low heat for 10 minutes.




When the oil starts to separate from the pachadi, add the asafoetida powder and mix it well and allow for a gentle boil and turn off the heat. Keep the pachadi in the kadai heat for a few minutes and then transfer it into a glass bottle. Enjoy this yummy Narthangai Pachadi with curd rice.


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