NARTHANGAI PACHADI, how to make a tangy gravy out of Citron - traditional way and quick easy method

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

Categories: Accompaniment & dips, No Onion-no garlic, Pickles-Preserves & Podis, Pressure cooker recipes, South Indian Kuzhambus