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Naarthangai Oorugai Recipe



  • 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.