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)
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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
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp2S28LjGM_PXdVgrbbg0gKR7ChLfqhGb87Iil1sQ-mfLcB0wM0V_xP4ejg5SHap0AmcDkHwhc0GBnvkWRYmn2gMQ57OidY7C_wx73NlZMVoKyPXiZlNhSE5qN2uDHUSSEiZY1N7rizYi1/s280/naarthangai.jpg)
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 !!!!
NAARTHANGAI/BITTER ORANGE KUZHAMBU
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
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp2S28LjGM_PXdVgrbbg0gKR7ChLfqhGb87Iil1sQ-mfLcB0wM0V_xP4ejg5SHap0AmcDkHwhc0GBnvkWRYmn2gMQ57OidY7C_wx73NlZMVoKyPXiZlNhSE5qN2uDHUSSEiZY1N7rizYi1/s280/naarthangai.jpg)
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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