CITRON, known as "Narthangai" in Tamil and "Neeboo" in Hindi , is an aromatic Citrus fruit, which at times looks green and at times yellowish. It has a rough outer surface.
There are many impressive health benefits of CITRON....
* The anti oxidants and flavonoids present in Citrons prevent Cancer.
*The goodness of Vitamin C, Potassium and other minerals lower blood pressure,.
*Citron oil has amazing pain reducing properties, associated with head ache and arthritis.
*The peels of Citrons have strong anti bacterial and anti viral properties to ward off E-coli and other bacterial infections.
*Best to get rid of flatulence, bloating, indigestion, nausea and constipation.
This Narthangai pachadi can be refrigerated and used for more than 2-3 weeks, and I tell you, the taste only improves day by day, and please don't scold me, if you have to cook more rice!!!
In most TamBrahm families, this pachadi is made during Shrardham.
Ingredients
Citron - 1
Tamarind paste - 1 tbsp
Jaggery - 3-4 tbsps
Curry leaves
Rice flour - 1 tsp, diluted in 2 tbsps water
Salt to taste
To season
Gingely oil - 2-3 tsps
Turmeric powder - 1./2 tsp
Hing - 2 small balls
Mustard seeds - 1 tsp
Methi seeds - 1 tsp
Green chillies - 3, chopped fine
Red chillies - 3, broken
To dry roast and powder
Methi seeds - 3/4 tsp
White sesame seeds - 1 tsp
Recipe cuisine: South Indian; Category: Lunch/dinner/side
Prep time: 10 mts; Cooking time: 20 mts
Serves 2-3
One Citron/narthangai washed well, and cut into pieces, some curry leaves also kept with that
Ingredients for seasoning
Oil heated in a pan, and the seasonings added
Then the citron pieces added, and sauteed for 3-4 minutes on low flames
3 cups water poured
Tamarind paste added
jaggery added, and let to boil and cook on slow flames, you can cover the vessel with a plate, so that the rough and thick skin of Citron will soften
Everything reduced to half, raw smell of tamarind also goes, and Citron also gets cooked
Methi and sesame seeds dry roasted
to golden color, and powdered
Salt to taste added
Diluted rice flour added to thicken the kuzhambu
The methi-sesame powder too added. mix well and switch off
This flavorful pachadi is best with dhal-rice(paruppu saadham), and curd rice.
Now, the quick and easy Pressure Cooker method
Season all the ingredients in a pressure pan
Add the narthangai pieces with green and red chillies and curry leaves
Saute for 2-3 minutes
Pour water, add tamarind paste
add jaggery, salt to taste and cook for 3 whistles(because the citron skin is hard and thick)
After opening, add the dry roasted and powdered methi-sesame seeds
Pour the diluted rice flour and give it a quick boil
And lo!!! here it is! as tasty and flavorful as ever, but made effortlessly and quickly!!!
This post first appeared in www.malpatskitchen.com
When you make some food which is related to chicken then you need a better frying pan like this Stone Frying Pans as the chicken should be cooked or fried properly and for that side Stone Frying Pan is best.
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