Narthangai Pachadi - Citron pachadi - Citron in Chilli and Jaggery sauce - Side dish recipe

During my childhood my great grand ma makes this pachadi. I wanted to try this for quite sometime.. However whenever I asked for Narthangai my mum makes pickle / pachadi itself and sends it.. So I never got a chance to make a post in this blog. This time when my sister visited me I told her to get Narthangai itself. So finally I can make it and do stepwise pictures. So do try it out and enjoy

Narthangai / Citron - 1 medium size
Green Chilles - 5 to 7 (adjust to your spice level and chilli spice level)
Gingerly oil - 4 tablespoon
Onion - 1 (optional)
Mustard seeds- 1 teaspoon
Urad dhal - 1 teaspoon
Channa dal - 1 tablespoon
Ginger - 1 tablespoon
Curry Leaves - 30
Asaoetida- 1/4 teaspoon
Jaggery - 1 tablespoon
Tamarind - 1 medium lemon size (add Hot water and make nice tamarind paste. Add 3 cups of water and make tamarind water)
Chilli powder - 1/4 teaspoon


Heat oil in the pan. When it is hot add mustard seeds and let it pop. Add Asaoetida, Green chillies Urad dhal, Channa dal and curry leaves. and fry till brown color. Add onion and fry till transparent
Add chopped narthangai and tamarind water. Add Turmeric powder, salt and Chilli powder. Mix well Close the lid and let it cook
When it is reduced into 1/2 add tamarind and mix well. Let it cook completely and cook for another 5 mins.
Switch it off and let it cool down. Store it in air tight container and enjoy it. I keep it in the fridge for about a month