Recipe Cuisine: South Indian / Tamilnadu | Recipe Category: Pickle
Prep Time: 5 mins | Cooking Time: 20 mins | Makes: -
Citron / Narthangai - 7, small (or 3 large)
Chilli powder - 2 tblspn
Garlic - 1 whole
Fenugreek / Vendhayam - 1 tsp
Mustard seeds - 1 tsp
Salt - to taste
Sesame oil / Nallennai - 1/4 cup
Bring water to boil and cook the citron till it becomes tender.
Once it is cooled, cut them into long vertical pieces. Add 2 tablespoon of chilli powder and 1 tsp of salt.
Crush and pound garlic, roasted fenugreek in a mortar and pestle.
Heat oil in a pan, season with some mustard seeds. Add the crushed garlic and fenugreek. Stir fry for a minute.
Pour this seasoning over the pickle. Cover and let it rest for 2 days. Then refrigerate it.
|Cook the citron in boiling water till tender|
|Cool it and cut them into long vertical pieces|
|To this, add in chilli powder, salt to taste|
|Mix well to evenly coat with chilli powder|
|Dry roast fenugreek seeds for few seconds|
|Take one whole garlic and roasted fenugreek in a mortar. Crush and pound the garlic and fenugreek with the pestle|
|Heat 1/4 cup of sesame oil in a pan|
|Add some mustard seeds and wait till it splutters|
|Add the crushed garlic and fenugreek seeds. Saute for a minute|
|Pour this over the pickle|
|Cover and rest it for 2 days. And then refrigerate it|