Narathangai oorugai (citron pickle)
I think it's the most loved delicacy in any iyer home. I bought a few yesterday. Good old days when I used to help Amma in making narathangai. Amma makes it very different from what I make. Amma used to squeeze the juice from each narathangai and fill turmeric and salt. Then it's spread in a big muram and kept in the sunlight for about one or two weeks. Every day as we keep it the juice will be poured on top of the narathangai. Once it's completely dried we used to store it in big jadi. It will last for more than an year.
The recipe I make is very simple.
Ingredients
Fresh narthangai - 18 nos.
Rock salt - 3 cups
Turmeric - 3 teaspoons
Roasted crushed fenugreek - 2 tsp
Method of preparation
Wash and cut narthangai into thin long slices. Measure and add rock salt. The proportion is 8:1. Add turmeric, fenugreek and Mix well. Keep it for about three weeks time. Mix everyday.
By this time you will notice the narthangai is very soft and juicy. Remove from the big jadi and keep preserving in small clean bottles in the refrigerator for longer shelf life.
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