Narthangai Oorugai/Citron Pickle

Narthangai/citron pickle is simple to prepare. Narthangai is used to make narthangai sadam, uppu narathangai, spicy pickle and pachadi.

I love the aroma of narthangai and this pickle suits well with curd rice even though it is slightly bitter in taste. As narthangai’s skin is thick, it takes 4 to 5 days to get soft and this can be used as a pickle thereafter.

Citron is known as narthangai (நார்த்தங்காய்) in Tamil and pickle is known as oorugai/oorukai (ஊறுகாய்) in Tamil.

Ingredients

• Narthangai/citron medium size – 4 no
• Crystal salt – quarter cup (adjust as per sourness of citron)
• Red chilli powder – quarter cup (adjust as per taste)
• Turmeric powder – 1 teaspoon
• Fenugreek – quarter teaspoon
• Asafetida powder – ⅙ of teaspoon
• Mustard  powder – generous pinch (I use the readily available)
• Sesame oil – ⅓ cup

Method

• Cut narthangai/citron into pieces in any shape as convenient and remove the seeds; add salt, turmeric powder.

• Mix well and keep it covered; it takes 4 to 5 days minimum for the narthangai pieces to get soft; slowly it gives out the juice and becomes soft; toss this twice a day.

• On the day when you find the pieces soft: dry roast asafetida powder, fenugreek seeds and powder it.

• Sprinkle chilli powder on narthangai pieces; heat seasame oil well in a pan.

• Pour this hot oil, over the chilli powder and then mix well; add asafetida-fenugreek powder, mustard powder and mix well.

• Now Narthangai Oorugai/Citron Pickle is ready. Store in a ceramic or glass airtight container. Daily mix twice with dry spoon till it is fully consumed.

Tips

• Quantity of spices can be varied to suit your taste.
• Select the quantity of pickle to last for not more than a week to retain freshness and taste.