Uppu Narthaangai Oourgai(pickle) Recipe | Easy Pickle Recipes

Uppu Narthaangai Oourgai (pickle) is the salted dry pickle which can be preserved more than a years if we handle it properly. Narthaangai(citron) has lot of health benefits and this pickle is very good for vomitting,nousea,etc. Preganant ladies will have this for the first 3 moths to avoid pregnancy nousea.
Even if you feel indigetion after meal ,have it just a small pieces will recover the indigetion immediately.There are many pickle recipes in Prema’s Culinary but this is the one i love to feature for long.
I simply love the aroma of narthangai and this pickle suits well with curd rice even though it is slightly bitter in taste. As narthangai’s skin is thick, it takes 6 to 8 days to get dry and this can be used as a pickle thereafter. No special preservative required for this pickle salt makes this pickle long lasting.

Uppu Narthaangai Oourgai(pickle) Recipe | Easy Pickle Recipes ————————————————————————————————————————— Author : Premalatha Aravindhan   Category :  condiments|Pickle Recipes   Prep time: 10 mins Processing Time: A week  Cuisine : South Indian ————————————————————————————————————————— Ingredients: 6 citron/naarthangai 3 tbsp salt( i used Crystal salt) Method: wash the naarthaangai and wipe it in a cloth.Cut the narthangai into the suurul shape or simple cut them into pieces. stuff the salt inside the naarthangai and leave it for few hours. Once done keep it in sunlight for 6-8 days or till the skin dry completely.You can have it with curd rice. My Notes: Keep the dried narthaangai pickle in air tight container.Make sure that the containers you are using should be dry. No special preservatives are required because lot of salt in this pickle will lost for long. Need to keep the pickle in hot sunlight, just keep it inside the house is not enough.

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