Recipe Naarthangai Pachadi Ingredients: 1 naarthangai / citron big size 1 big lemon size ball of tamarind 2 small lemon

size balls of jaggery 6-8 red chillies ( adjust according to taste ) 1/2 tsp fenugreek seeds 2 pinches of hing salt as required 2 tsp + 1/2 tsp gingelly oil For tempering: 1 tbsp gingelly oil 1 tsp mustard 1/2 tsp urad dhal 1 sprig of curry leaves (optional)

Method: 1. Soak the tamarind in 2 cups of hot water and extract a thick juice. 2. Roast the red chillies, fenugreek and hing separately in 1/2 tsp oil. Cool and make it into a powder. 3. Wash and cut the naarthangai into small bite size pieces. 4. In a pan add 2 tsp gingelly oil and saute the cut pieces. Add 2 cups of water or water till the pieces are immersed. Cook in a medium flame for about 10 minutes till the naarthangai pieces are soft. 5. Now drain the excess water and keep the cooked naarthangai pieces aside. This step is very important because the water in naarthangai is cooked is very bitter and should be discarded. 6. Now add the naarthangai pieces to the tamarind juice along with the chilly powder mix and the required amount of salt. Pour this into the pan and allow it to boil. 7. Now add the jaggery and simmer for 5-10 minutes. 8. Finally do the tempering in generous amounts of gingelly oil. This acts as a preservative. 9. Store in a dry, sterile container with a tight lid in the fridge. Enjoy with idli, dosa and curd rice.