Sweet and Sour Narthangai Curry | Tangy Citron Delight

Narthangai Curry | Sweet and Sour Citron Fruit Curry

Narthangai Curry, a cherished dish in South Indian, particularly Tamil, cuisine, is made from citron, a fragrant fruit known for its unique sweet and sour taste. Widely used in pickles and preserves, citron adds a refreshing flavor to this curry. The balance of flavors from the tangy tamarind, the sweetness of jaggery, and the slight bitterness of fenugreek creates a delightful contrast. This curry pairs beautifully with steamed rice, dosas, or phulkas, making it a versatile and appetizing side dish for any meal. Whether you enjoy it alongside crispy dosas or with the mild flavor of curd rice, Narthangai Curry promises a burst of flavor in every bite.

Ingredients:

Preparation Time: 25 minutes

Cooking Time: 30 minutes

Total Time: 55 minutes

Serves: 4

Instructions:

1. Prepare the Citron (Narthangai):
   Begin by slicing the citron (Narthangai) into your desired pieces. Squeeze the juice out of the pieces and set it aside for later use.

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2. Heat the Oil:
   In a pan, heat the gingelly oil (or sesame oil) over medium flame. Once the oil is hot, add the mustard seeds and let them splutter, releasing their aroma.

3. Add Spices:
   Immediately after the mustard seeds splutter, add the turmeric powder (haldi) and methi powder (fenugreek powder) to the pan. Stir well to combine.

4. Cook the Green Chillies and Citron:
   Next, add the green chillies and the sliced citron pieces into the pan. Sauté the mixture for about a minute, allowing the flavors to meld. Add salt to taste at this stage.

5. Add Tamarind Water:
   Pour in the tamarind water and stir everything together. Allow this mixture to boil on medium heat for about 2 minutes, so the flavors begin to blend.

6. Sweeten the Curry:
   Add the grated jaggery into the pan. Stir well and let the curry simmer for another minute, allowing the jaggery to melt and integrate into the sauce.

7. Add Citron Juice:
   Turn off the flame and let the curry cool slightly. Once it has cooled, add the citron juice that you set aside earlier. Mix well to combine all the flavors.

8. Store and Serve:
   Transfer the curry to an airtight container and let it sit for a while for the flavors to develop. You can serve this flavorful and tangy Narthangai Curry with steamed rice, dosas, or curd rice.

Enjoy the delightful blend of sweet, sour, and slightly bitter flavors in this unique South Indian curry that is sure to elevate any meal.