Narthangai Curry in the South Indian cuisine, especially tamil cuisine, citron is widely used in pickles and preserves. Here is delicious sweet and sour recipe of this fruit that can be had with steamed rice, dosa's or even along with phulka's.
In Tamil, the unripe fruit is referred to as 'Narthangai', which is usually salted and dried to make a preserve. The tender leaves of the plant are used with chilli powder and other spices to make a powder, called Veppilakatti or Narthellai podi. Both narthangai and narthellai podi are usually consumed with curd rice.
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Cuisine: South Indian Recipes
Course: Side Dish
Diet: Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Cooks in 30 M
Total in 55 M
To prepare Narthangai Curry | Sweet and Sour Citron fruit Curry, cut the citron / narthangai to desired size after taking the juice from it. Keep this narthangai juice aside.
Heat gingelly oil in a pan on medium flame, add mustard seeds. When the mustard seeds splutter, add turmeric powder and fenugreek powder to it.
Add green chillies and the cut narthangai to it, sauté them for a minute after adding salt.
Now add the tamarind water to this and let this mixture boil for 2 minutes on a medium flame.
Add the grated jaggery now and let it boil for another minute. Turn off the flame and allow it to cool.
At this stage add in the narthangai juice and stir well. Store it in an airtight container.
Serve the delicious Narthangai Curry | Sweet and Sour Citron fruit Curry along with dosa's or curd rice.
I hope you liked the healthy Narthangai Curry Recipe and will try it in your kitchen. Do give feedback in the comments below and share with friends and family.