Narthangai Kuzhambu | Narthangai Pachadi recipe

Narthangai Kuzhambu | Narthangai pachadi is made with Citron, a seasonal fruit. Some people call it as kedarangai too. It is also called as Kaffir lime. This is widely available in South east asia and we South Indians make narthangai rice,Narthangai oorugai(both wet and dry version),Narthangai rasam and this pachadi too. Two weeks back when I went to Chennai for a family function,my mom packed few Narthangai for me. I made pachadi after coming back. The recipe is similar to the Orange peel pachadi recipe. 
During my childhood days i somehow don't like this pachadi. My mom,paati and my sister used to love this and me and appa never enjoy this. But somehow after marriage things changed and i started eating this pachadi. My mil's house they don't make this one but she makes the dry narthangai oorugai. I love the way she cuts the fruit using the aruvaalmanai,the traditional cutter. I used up the remaining citron for making panagam,by replacing lemon with narthangai.

Narthangai Kuzhambu| Pachadi

  Preparation Time : 10 mins | Cooking Time : 20 Mins |Serves: 5-6

     Narthangai | citron  3 medium size
     Sambar  podi  4 tsp
     Jaggery  1/4 cup
     Green chili  2
     Sesame oil  2 tblsp
     Mustard  1/2 tsp
     Tamarind   a lemon sized
     Turmeric powder  1/2 tsp
     Salt  as needed
Method:

• Cut the citron| narthangai into two and add salt on both sides and chop them finely.
• Adding salt at this stage reduces the bitterness of the narthangai. If you miss to add salt,it will taste more bitter.
• In a pan add sesame oil and add mustard seeds and green chili. 
• Once the mustard starts spluttering,add the chopped narthangai.
• Cook for 3-4 minutes in a low flame.
• It will shrink a bit.
• Add the tamarind extract,sambar powder,turmeric powder and salt.
• Mix well and add the jaggery to this.
• Let this boil for 15-20 minutes till the gravy comes to a thick honey consistency.
• Switch off the flame.
• Transfer this to a clean vessel. This will stay good in the refrigerator for 10 days.
• This narthangai kuzhambu goes well with Curd rice and Puliyodarai.

     
     

Method with step wise pictures:

• Cut the citron| narthangai into two and add salt on both sides and chop them finely.
• Adding salt at this stage reduces the bitterness of the narthangai. If you miss to add salt,it will taste more bitter.

• In a pan add sesame oil and add mustard seeds and green chili. 
• Once the mustard starts spluttering,add the chopped narthangai.
• Cook for 3-4 minutes in a low flame.
• It will shrink a bit.

• Add the tamarind extract,sambar powder,turmeric powder and salt.
• Mix well.

• Add the jaggery to this. Mix well.

• Let this boil for 15-20 minutes till the gravy comes to a thick honey consistency.

• Switch off the flame.
• Transfer this to a clean vessel. This will stay good in the refrigerator for 10 days.
• This narthangai kuzhambu goes well with Curd rice and Puliyodarai.

Notes:

1. Always cut the narthangai by adding salt,else it will taste bitter.
2. Adjust the sambar powder and jaggery according the sourness and bitterness of the Narthangai|citron.