Naarthangai Oorugai recipe | Pickle | நார்த்தங்காய் ஊறுகாய்

Naarthangai Oorugai recipe | Pickle | நார்த்தங்காய் ஊறுகாய் is one of the tastiest pickle with the fruits. We have already prepared many pickles using lemon, garlic, mango, tomato, orange peel, goose berry and many more fruits and vegetables. This is a pickle which is good for health too. This is a Yummy pickle with Citron called as “Naarthangai ” in tamil.

Botanical name :- Citrus medica.  See also the health benefits of Citron. I have given the photo of the fruits below.

naarthangai
naarthangai
video link for the recipe:-

Naarthangai Oorugai recipe – Ingredients:-
  • naarthangaai / Citron fruits – 6 number
  • Red chilly powder / milagai podi – 3 tea spoons
Red chilly powder
Red chilly powder
  • Salt / uppu – 3 tea spoons
  • tamarind paste / puzhi paste – 2 tea spoons (juice extracted from two lemon size tamarind)
Tamarind juice and salt
Tamarind juice and salt
  • jaggery / vellam – 2 tea spoons
Jaggery / vellam
Jaggery / vellam
  • gingelyl oil / nall ennai – 4 tsp
  • fenugreek seeds / vendhayam – 1 tsp
  • asafoetida / perungayam – 1/4 tsp
Naarthangai Oorugai recipe – Method:-

1. First of all boil water in a container and put the fruits in it for 10 minutes.

Naarthangai in boiling water
Naarthangai in boiling water

2. When it is half cooked remove it.

Cooked Naarthangai
Cooked Naarthangai

3. Cool down to room temperature and cut into small square pieces. It will be very juicy and the skin will separate. Do not worry. Chop the skin separately and the flesh separately and keep it in a container.

Boiled and chopped Naarthangai
Boiled and chopped Naarthangai

4. Separate the seeds as much as possible and throw away.

separated seeds
separated seeds

5. Secondly mix red chilly powder, salt and tamarind paste with one cup (200 ml) of water in a container and heat it.

boiling red chilly powder, salt and tamarind mix
boiling red chilly powder, salt and tamarind mix

6. When it boils add cut naarthangai to it and stir.

chopped Naarthangai added
chopped Naarthangai added

7. Allow it to boil for ten to fifteen minutes till it merges well and becomes thick up to a pickle consistency in other words semi solid consistency.

Pickle consistency
Pickle consistency

8. Finally switch off the stove and add jaggery. After that heat oil in another pan, add fenugreek seeds and asafoetida. When it splutters, pour the seasoning to the pickle, mix well and allow it to cool down.

Seasoning in pan
Seasoning in pan

9. Cover it with a thin muslin cloth for 10 -15 days. Keep in sunlight if necessary. You can also store in refrigerator and use this pickle.

Naarthangai Oorugai recipe
Naarthangai Oorugai recipe

For even more pickles recipes in my website click on the links below

1. Poondu oorugai

2.Lemon pickle

3. Orange peel pickle recipe | Kamala skin | Oorugai

 

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