This is a different recipe I learnt from my grand mom and my mom. I should thank my school teacher cum neighbour (Alphonsa miss and George uncle) for giving us meyer lemon(A variety of lemon) everytime it ripens in their house. So with that my grandma started making salted meyer lemons out of it. It is my grandpa’s favourite and he have this with curd rice. And my mom made pachadi using the salted meyer lemons. Later I replaced meyer lemons with citron and that is Naarthangaai pachadi. It has become one of the favourites for all of us. I want to share this recipe with everyone and here is the recipe.
INGREDIENTS
Pickle
Citron-1 cup
Salt – 1/5th cup
Pachadi
Salted Citron – 1 Cup
Green Chillies – 2
Jaggery – 1/2 Cup
Turmeric powder – A pinch
Water- 2 cups
For Seasoning
Mustard seeds- 1 tsp
Cumin seeds – 1 tsp
- Wash and cut the citrons.
- In an air-tight container, add one layer of citron. Above that add one layer of salt. Repeat this with until you finsh layering the citrons and salt.
- Leave this for about two weeks.
- Meanwhile, every day just shake the container well to make the citrons get mixed with the salt.
- Later take 1 cup of salted citron, jaggery, turmeric powder , green chillies and grind it to a fine paste.
- Now in a pan, add oil and splutter the mustard seeds. Once they crack, add the cumin seeds.
- Now add the ground paste and water.
- Keep it in low flame and allow it to thicken.
- Once it thickens, switch off the stove and serve it with hot rice and pepper papad or as a side dish for milagoottal and curd rice.
- It has a mixture of sweetness, bitterness, sourness.
Note: You can also make this with Meyer lemon instead of using Citron.
