Narthangai Oorugai \ Citron Pickle

Ingredients :

Narthangai \ Citron - 4 nos Red Chili Powder - 2 tsp Asafoetida - 1 tsp Fenugreek - 1 tsp Dry Red Chili - 5 nos Salt - 2 tsp (+ or -) To temper : Mustard Seeds - 1/4 tsp Urad Dal - 1/4 tsp Curry Leaves - 2 stks Oil - 5 tbsp

Method :

First roast Fenugreek and Dry Red Chili, Let it cool and grind into fine powder. Then boil Narthangai \ Citron, let it cool, remove pulp and chop the skin into small pieces. Now in a bowl, mix Narthangai \ Citron, ground powder, Red Chili Powder, Asafoetida and Salt. Then temper Mustard Seeds, Urad Dal and Curry Leaves, transfer into bowl, mix altogether and ready. Store in a glass jar.

Serving Suggestion : Serve with Sambar Rice, Dal Rice or Chapati.