Narthangai Pachadi | Citron Pachadi Recipe

Narthangai Pachadi is my amma's signature dish. My hubby loves it so much. We mostly prepare for him. This pachadi is cooked with tamarind extract, spice powders and jaggery. In addition to this, the natural sourness from citron makes the pachadi a perfect blend of spicy, sweet and sour taste. It goes well with curd rice, sambar, rasam etc. It is also a healthy side dish which helps for easy digestion.

 Narthangai Pachadi

Recipe Cuisine: Tamilnadu | Recipe Category: Pickles

Prep Time: 15 mins | Cooking Time: 30 mins | Yields: 2 bowls 

Ingredients:

Narthangai - 2

Small onion - 1/4 kg

Green chilli, slitted - 3

Tamarind - 100 gms

Coriander powder - 2 tsp

Chilli powder - 2 tsp

Cumin powder / Jeeraga Podi - 1 tsp

Turmeric - 1/2 tsp

Jaggery - small piece

To Temper:

  

Mustard seeds - 1 tsp

Fengreek seeds / Vendhayam - 1/2 tsp

Curry leaves - 2 sprigs

Sesame oil / Nallennai - 100 ml

Method:

Finely chop onion and citron into small pieces. Soak tamarind in warm water and extract its juice.
 
In a kadai, take chopped citron, onion and slitted green chillies. Bring it to boil adding enough water.

When it starts to boil, add coriander powder, cumin powder, chilli powder, turmeric, salt and jaggery.

To this add tamarind extract and cook till it is done. Once cirtron gets cooked remove from flame.

Heat a pan, add sesame oil. When oil becomes hot, add mustards, fenugreek and curry leaves. Pour this tempering over the pachadi.

Store in a air tight container or keep it refrigerator.  

Note:
 
Gently mix with a ladle if you are not using. You can also heat it often.

You can add green chilli. Its optional. 
  

Pictorial:

Chop citron and onion into small pieces. Take the chopped onion, citron  and slitted green chilli in a vessel. Bring it to boil

Soak tamarind in hot water

When it starts to boil add in the spice powders(coriander, cumin, chilli, turmeric)

Add in sugar, salt to taste. You can jaggery since I don't have in hand I used sugar)

Extract a thick tamarind juice from its pulp

Tamarind extract goes in now.

When it is cooked, do the tempering. Heat 100 ml of sesame oil and add mustard seeds, fenugreek and curry leaves. Pour it over the pachadi(forget to take picture)

Pour the tempering over the pachadi