15 March 2012

Naarthanga Kuzhambu

Narthangai, also known as Bitter Orange or Seville Orange is commonly used in South Indian cooking especially for preparing pickles and pachadi (South Indian equivalent of Raita)


Ingredients :

Naarthanga or country lemon - 2 (medium)
Green chillies - 5 to 6
Tamarind - lemon size (juice extracted)
Salt and hing (asafoetida) to taste
Turmeric powder - 1/4 tsp
Methi seeds powder- 1/4 tsp
Jaggery - a small piece
Oil - 3 tbsps


Method :

1. Cut naarthanga into small cubes. Cut green chillies into 1/2 inch long pieces

2. Heat oil in a thick bottomed pan, add mustard seeds. Once they crackle, add the cut chillies and saute for a bit

3. Add hing, haldi, followed by the cut narthanga pieces. Again saute for about 2 minutes.

4. Pour in the tamarind extract and salt. Let simmer till the consistency is slightly but not too thick.

5. Once done, add little jaggery to taste. Please note:If it is desired to have a sweeter kuzhambu like a pachadi, more jaggery can be added.

6. Heat a seasoning ladle for about 2 minutes and turn off the heat. Very lightly fry the methi powder, for just about a minute and add to the kuzhambu. Let simmer for a few minutes more, then remove from fire.
Serve as desired with rice. Goes best with curd rice !!!!


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