Friday, 20 June 2014

Red Hot Citron Pickle (கார 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. Traditionally, citron is used as a remedy for digestive problems. Tamilian cuisine uses citron for making pickles, kuzhambu and pachadi.

Ingredients:
Citron – 1 no, cut into small pieces (நார்த்தங்காய்)
Red chilli powder – ½ small hollow ladle or 25ml measure
Sesame oil – 2 tablespoons
Salt – to taste
Methi powder – ¼ teaspoon
Turmeric powder – ½ teaspoon
Asafoetida – a pinch
Mustard seeds – 1 teaspoon

Red Hot Citron Pickle (கார நார்த்தங்காய் ஊறுகாய்)
Method: Wash and cut the citron into small pieces. Place the citron pieces in a dry jar. Add salt, turmeric powder, asafoetida, red chilli powder and methi powder. Mix well.  Heat sesame oil in a tadka pan/ spice pan (தாளிக்கிற கரண்டி), add mustard seeds and when they start to sputter switch off the stove. Add the seasoning to the pickle. Mix well. Allow the pickle to stand for four days before using. Mix the contents well using a dry spoon once every morning and evening.

Alternative method: Wash and cut the citron into small pieces. Place the citron pieces in a dry jar. Add salt, turmeric powder and asafoetida. 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 red chilli powder and methi powder, and mix well. Heat sesame oil in a tadka pan/ spice pan (தாளிக்கிற கரண்டி), add mustard seeds and when they start to sputter switch off the stove. Add the seasoning to the pickle. Mix well. Allow the pickle to stand for a day before using.
Store in an airtight container

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 airtight jar or bottle. Always use a dry spoon for handling the pickle. Mix the pickle well with a spoon once everyday. 

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