When I bought home a huge batch of naarthangai / citron / kafir lime, I got two recipes from my aunt. This is the second recipe I got from her. Scroll down to the end of the post for the first recipe. I have seen kafir lime a lot in Masterchef series. But never knew that it is our naarthangai until a few days ago. Every region has a name for it. This pickle use very little oil when compared to the first recipe I posted. For the third day of Family recipes, here comes one from my aunt’s family.
In this pickle the naarthangai pieces are pressure cooked with salt and finally chilly and mustard powder are added. I made this long ago but only now I could post it in the blog. This was the first batch of pickles my daughter started liking. She has a little bit of any pickle with curd rice and I am so happy that she has started liking these traditional dishes. This pickle tastes a little bitter when freshly done. But after a week, the flavour improves and bitterness will be gone. For me, I like that fresh bitter taste and so I love tasting it from day one.
Naarthangai – 4-5 medium sized
Crystallised Salt – 3-4 tbs
Water- 3 tbs
Red Chilly Powder – 4-5 tbs
Mustard Seeds-1 tbs
Fenugreek Seeds-1/4 tsp
Gingelly Oil – 2 tbs
Mustard Seeds – 1 tsp
Curry Leaves-2 sprigs
Wash and dry the naarthangai.
Cut it into tiny slices.
In a pressure cooker, add the cut naarthangai, salt and water.
Pressure cook for 10-15 minutes.
Remove the lid of the cooker, add the red chilly powder and mix well.
Grind together mustard seeds and fenugreek seeds in a small mixer jar.
Add it to the pickle and bring it to a boil.
Remove from flame.
Heat oil in a pan and add mustard seeds and curry leaves.
When the crackle add it to the pickle.
Allow it to cool completely before transferring to a pickle jar.
This is the first type I tried with lots of oil and of course it is absolutely delicious. Click on image for recipe.