NAARTHANGAI OORUGAI (DRY) / NAARTHANGAI SALT PICKLE

Some say it as citron, not sure about the english name though. This is a salty, dry pickle and can be preserved for even 2 years. When stored for years the colour becomes black, yet EDIBLE. This pickle is given to women during their postpartum period. This pickle is an accompaniment with milk rice (paal saadham) given to convalescent people. Best home remedy for common cold, nausea, vomiting, indigestion, stomach upset, and travel sickness.

There are two ways of cutting narthangai. One way is to cut spirally, called "SuruL narthangai oorugai" and the other is to cut into pieces. This is called uppu narthangai oorugai.


INGREDIENTS:

Narthangai - 15
Sea salt - see the method for ratio.
Turmeric powder - 2 tsps.

METHOD :

SALT RATIO : Cut pieces - 8 measures : Salt - 1 measure.

Wash the narthangais well and pat it dry. Cut spirally as shown in the picture. Stuff with salt. (OR)
If cut into easy-bite pieces.....Take a clean bowl, spread a layer of cut narthangais, and then a layer of salt and turmeric powder. Repeat the procedure.

Mix well and close tightly with a lid. Mix well daily using a dry spatula for 5 days. After 5 days, the salt will be absorbed and the pickle will become soft.

Spread in a clean plastic sheet and sun dry till hard and store in airtight containers.