Monday, December 2, 2019

Posted by Mala at 12:00:00 AM No comments

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


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