Narthangai | citron 3 medium size Sambar podi 4 tsp Jaggery 1/4 cup Green chili 2 Sesame oil 2 tblsp Mustard 1/2 tsp Tamarind a lemon sized Turmeric powder 1/2 tsp Salt as needed Method with step wise pictures:
Cut the citron| narthangai into two and add salt on both sides and chop them finely. Adding salt at this stage reduces the bitterness of the narthangai. If you miss to add salt,it will taste more bitter.
In a pan add sesame oil and add mustard seeds and green chili. Once the mustard starts spluttering,add the chopped narthangai. Cook for 3-4 minutes in a low flame. It will shrink a bit.
Add the tamarind extract,sambar powder,turmeric powder and salt. Mix well.
Add the jaggery to this. Mix well.
Let this boil for 15-20 minutes till the gravy comes to a thick honey consistency.
Switch off the flame. Transfer this to a clean vessel. This will stay good in the refrigerator for 10 days. This narthangai kuzhambu goes well with Curd rice and Puliyodarai.
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