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Narthangai Oorugai | Citron Pickle Recipe | Easy Pickle Recipes

Narthangai Oorugai Recipe with Step by Step Pictures
It is an extremely easiest recipe to follow. It looks awesome with a bright red color and goes well with curd rice, rasam rice or anything. This pickle has a longer shelf life if stored properly in a refrigerator.
Narthangai Pickle Recipe

Narthangai Oorugai

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
Citron Pickle Ready
Its ready!

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