Recipe Cuisine: Tamilnadu | Recipe Category: Pickles
Prep Time: 15 mins | Cooking Time: 30 mins | Yields: 2 bowls
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
Mustard seeds - 1 tsp
Fengreek seeds / Vendhayam - 1/2 tsp
Curry leaves - 2 sprigs
Sesame oil / Nallennai - 100 ml
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.
Gently mix with a ladle if you are not using. You can also heat it often.
You can add green chilli. Its optional.
|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|