Citron Tamarind Recipe – Authentic Narthangai Pachadi Recipe

Last Updated on 2 months by Neha Deshmukh

Citron Tamarind Recipe – Authentic Narthangai Pachadi Recipe

Hello friends! Today, I’m sharing a recipe that’s close to my heart – Narthangai Pachadi. It’s a tangy, sweet, and slightly spicy condiment that’s a staple in South Indian cuisine, especially during festive occasions. I remember my grandmother making this every Pongal, and the aroma would fill the entire house. It’s a bit of work, but trust me, the unique flavour is so worth it!

Why You’ll Love This Recipe

This Narthangai Pachadi isn’t just a recipe; it’s a flavour experience. The combination of the unique citron fruit, tangy tamarind, and a perfectly balanced spice blend creates a taste that’s both refreshing and comforting. It’s the perfect accompaniment to rice, idli, dosa, or even as a side with your favourite South Indian meals. Plus, it’s a fantastic way to add a burst of flavour to any dish!

Ingredients

Here’s what you’ll need to make this delicious Narthangai Pachadi:

• 4 Citron (Narthangai)
• 2 tablespoons Tamarind
• 20 Green chillies
• 1 tablespoon Ginger
• ½ teaspoon Turmeric powder
• 2 pinches Asafoetida (Hing)
• 1 tablespoon Jaggery
• Salt to taste
• 3 tablespoons Oil
• 1 teaspoon Mustard seeds
• 1 tablespoon Chana dal
• 1 sprig Curry leaves
• 1 pinch Asafoetida (Hing)

Ingredient Notes

Let’s talk ingredients! A few tips to ensure your pachadi turns out just right:

• Citron (Narthangai): A unique South Indian fruit – more on that below!
• Tamarind: I prefer using blocks of tamarind for the most authentic flavour. But, if you’re short on time, pre-made tamarind paste works too (see FAQs).
• Spice Blend: Turmeric and asafoetida aren’t just about flavour. They also have amazing health benefits! Asafoetida, in particular, aids digestion – something you’ll appreciate after a big South Indian meal.

Citron (Narthangai): A Unique South Indian Fruit

Citron, or Narthangai as it’s known in Tamil, is a fascinating fruit. It’s not usually eaten raw because of its very thick rind and sour pulp. Instead, it’s prized for its rind, which is used to make pickles, preserves, and, of course, this pachadi! It has a wonderfully fragrant aroma and a unique, slightly bitter flavour that balances beautifully with the sweetness of jaggery and the tang of tamarind. You can usually find it at Indian grocery stores, especially those specializing in South Indian produce.

Tamarind: Choosing the Right Type

For this recipe, I recommend using a good quality tamarind block. Look for ones that are dark in colour and slightly sticky. Avoid tamarind that’s very hard or brittle, as it might be old. You’ll need about 2 tablespoons, which will yield around 3.5 cups of tamarind juice after soaking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and finely chop the citron, making sure to remove all the seeds. This is the most time-consuming part, but it’s essential for a smooth pachadi.
2. Soak the tamarind in about 1.5 cups of hot water for 15 minutes. Then, squeeze and strain to extract about 3.5 cups of tamarind juice. Set aside.
3. In a cooking pot, combine the tamarind juice, chopped citron, salt, and turmeric powder. Bring this mixture to a boil over medium heat.
4. While the citron-tamarind mixture is boiling, let’s prepare the tempering. Heat oil in a separate pan. Once hot, add the mustard seeds and let them splutter.
5. Add the chana dal and sauté until it turns golden brown. Be careful not to burn it!
6. Now, add the curry leaves, asafoetida, chopped ginger, and green chillies to the tempering. Sauté for about a minute until fragrant.
7. Carefully pour the tempering mixture into the boiling citron-tamarind preparation.
8. Reduce the heat and simmer uncovered for about 20-25 minutes, or until the liquid has reduced by half and the mixture has thickened. Stir occasionally to prevent sticking.
9. Finally, stir in the jaggery until it dissolves completely. Cook for another 2 minutes.
10. Turn off the heat and let the pachadi cool completely. Once cooled, store it in an airtight container.

Expert Tips

Here are a few tips to help you make the perfect Narthangai Pachadi:

• Achieving the Right Pachadi Consistency: The pachadi should be thick enough to coat the back of a spoon, but not too thick that it becomes paste-like. Adjust the simmering time to achieve the desired consistency.
• Preparing the Citron Properly: Removing all the seeds from the citron is crucial. They can be quite bitter and will affect the overall flavour of the pachadi.
• Tempering Techniques for Maximum Flavor: Don’t rush the tempering! Allowing the mustard seeds to splutter and the chana dal to turn golden brown releases their full flavour.

Variations

Want to put your own spin on this recipe? Here are a few ideas:

• Vegan Adaptation: Simply replace the jaggery with vegan sugar or maple syrup.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: Adjust the number of green chillies to suit your spice preference. My family loves it spicy, so I usually add a few extra!
• Festival Adaptations: During Pongal, some families add a pinch of cumin seeds to the tempering for an extra layer of flavour. For Onam, a slightly sweeter version is often preferred.

Serving Suggestions

Narthangai Pachadi is incredibly versatile. Serve it with:

• Steaming hot rice
• Idli and dosa
• Sambar and rasam
• As a side dish with any South Indian thali

Storage Instructions

Store the cooled Narthangai Pachadi in an airtight container in the refrigerator. It will stay fresh for up to a week.

FAQs

Let’s answer some common questions:

• What is Narthangai and where can I find it? Narthangai is a type of citron fruit commonly used in South Indian cooking. You can find it at Indian grocery stores, especially those specializing in South Indian produce.
• Can I use pre-made tamarind paste instead of soaking? Yes, you can! Use about 3.5 cups of tamarind paste and adjust the water accordingly to achieve the desired consistency.
• How long does this Narthangai Pachadi last in the refrigerator? It will stay fresh for up to a week when stored in an airtight container in the refrigerator.
• What is the purpose of asafoetida (hing) in this recipe? Asafoetida adds a unique umami flavour and aids in digestion.
• Can I adjust the sweetness level by adding more or less jaggery? Absolutely! Feel free to adjust the amount of jaggery to suit your taste.

Enjoy making this authentic Narthangai Pachadi! I hope it brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!