Narthangai Curry in the South Indian cuisine, especially tamil cuisine, citron is widely used in pickles and preserves. Here is delicious sweet and sour recipe of this fruit that can be had with steamed rice, dosa’s or even along with phulka’s.
In Tamil, the unripe fruit is referred to as ‘Narthangai’, which is usually salted and dried to make a preserve. The tender leaves of the plant are used with chilli powder and other spices to make a powder, called Veppilakatti or Narthellai podi. Both narthangai and narthellai podi are usually consumed with curd rice.
Here are a few more gravy recipes to try
- Ringan Ravaiya Recipe (Parsi Style Stuffed Eggplant Recipe)
- Peshawari Kala Chana Recipe
- Khatta Meetha Lauki Recipe ( Tangy and Sweet Bottle Gourd Curry Recipe)
- Kashmiri Chaman Kaliya Recipe (Paneer in Spiced Milk Curry)
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