Thursday 19 June 2014

Citron Salt Pickle (உப்பு நார்த்தங்காய் ஊறுகாய்)

Citron (நார்த்தங்காய்) is a type of citrus fruit that has a unique fragrance and thick skin. Unripe citron is green, while the ripe fruit is yellow in color. In traditional medicine, citron is used as a remedy for digestive problems. Tamilian cuisine uses citron for making pickles, kuzhambu and pachadi. 

Citron – 1 no, cut into small pieces (நார்த்தங்காய்)
Salt – to taste
Methi powder – ¼ teaspoon
Turmeric powder – ½ teaspoon
Green chillies – chopped, 3-4 no, adjust to taste
Asafoetida – a pinch

Citron Salt Pickle (உப்பு நார்த்தங்காய் ஊறுகாய்)
Store in an airtight jar
Method: Wash and cut the citron into small pieces. Place the citron pieces in a dry jar. Add salt, turmeric powder, asafoetida and green chillies. Mix well. Cover with a lid and allow the pickle to stand for 4 days. Mix the contents well using a dry spoon once every morning and evening. On the fifth day add methi powder and mix well. Allow the pickle to stand for a day before using.
How to prepare methi powder: Roast methi seeds in a kadai on medium flame till the seeds turn reddish.Remove from fire. Cool to room temperature and powder the seeds in a mixer-grinder. You may use a mortar and pestle to powder small quantity of methi seeds.

How to care for the pickle: Store the pickle in an air tight jar or bottle. Always use a dry spoon for handling the pickle. Mix the pickle well with a spoon once everyday.  

If you like this post, please share it with your friends, followers or contacts, by just clicking the 'Face book', 'Twitter' or 'Google +’ icons you see below the post. Feel free to post your comment/ feedback. Your support is greatly appreciated. Thank you!

No comments:

Post a Comment