In those days, my mother, mother in law and all elders prepare Pickles for the whole year. Pickles mainly refer to Narthangai Urugai, Elumijangai Urugai and Mangai Urugai.Northangai Urugai is very good for digestion.Uppu Northangai with out Chilly and oil in those days was recommended to be taken with Kanji.It also helps to overcome Nausea.
The lemon and Northangai were slit four pieces not completely.The four pieces resemble the petals of a flower attached to the Calyx.They used to stuff inside with a mixture of Chilly, Salt and Fenugreek powdered.Absolutely no oil was used and they were preserved for the whole year in porcelain jars.
Nowadays we cut them into small pieces. We garnish with oil and Mustard.As said by me in many of my posts, homemade pickles are free from preservatives.
Northangai is not very common in the markets.It is available only very rarely. The trees are found in some of the houses in the southern districts of TN.
Ingredients :
Medium sized Northangai 10
Crystal Salt 1/2 - 3/4 cup.
Roasted and powdered Fenugreek 2 tsp.
Chilly Powder 1/2 cup ( plus or minus according to the juicy nature )
Hing.
Gingelly oil 5 tbsp.
Method :
1. Cut the Northangai into small pieces.Add salt and mix well.Every day shake
the vessel well and see that the salt gets mixed well.Salt can be reduced and
added later if needed.Only Kal Uppu ( Crystal Salt ) is the best.
2. It is not absolutely necessary to be kept outside in the sun. If kept in the sun,
cover with a thin cloth.
3. As the outer skin is thick, it takes a minimum of 10 days for the skin to
become soft.A small piece can be tasted to find out if salt is enough and to
know the softness. If salt is not enough, add little more and wait for 1 - 2
days, shaking the vessel daily that the salt gets mixed well.
4. After 10 to 12 days, add the Chilly Powder.It can be reduced and added later
after tasting.Mix the Fenugreek Powder.
5. After 15 days, check the for salt and Chilly Powder.Heat oil, add Mustard and
Hing.Mix well with the Pickle. The homemade Northangai Pickle, free from
preservatives is ready.
The salt and Chilly Powder can be altered depending upon the juicy content of
the Northangai.
The lemon and Northangai were slit four pieces not completely.The four pieces resemble the petals of a flower attached to the Calyx.They used to stuff inside with a mixture of Chilly, Salt and Fenugreek powdered.Absolutely no oil was used and they were preserved for the whole year in porcelain jars.
Nowadays we cut them into small pieces. We garnish with oil and Mustard.As said by me in many of my posts, homemade pickles are free from preservatives.
Northangai is not very common in the markets.It is available only very rarely. The trees are found in some of the houses in the southern districts of TN.
 |
| Northangai Pickle |
Ingredients :
Medium sized Northangai 10
Crystal Salt 1/2 - 3/4 cup.
Roasted and powdered Fenugreek 2 tsp.
Chilly Powder 1/2 cup ( plus or minus according to the juicy nature )
Hing.
Gingelly oil 5 tbsp.
Method :
1. Cut the Northangai into small pieces.Add salt and mix well.Every day shake
the vessel well and see that the salt gets mixed well.Salt can be reduced and
added later if needed.Only Kal Uppu ( Crystal Salt ) is the best.
2. It is not absolutely necessary to be kept outside in the sun. If kept in the sun,
cover with a thin cloth.
3. As the outer skin is thick, it takes a minimum of 10 days for the skin to
become soft.A small piece can be tasted to find out if salt is enough and to
know the softness. If salt is not enough, add little more and wait for 1 - 2
days, shaking the vessel daily that the salt gets mixed well.
4. After 10 to 12 days, add the Chilly Powder.It can be reduced and added later
after tasting.Mix the Fenugreek Powder.
5. After 15 days, check the for salt and Chilly Powder.Heat oil, add Mustard and
Hing.Mix well with the Pickle. The homemade Northangai Pickle, free from
preservatives is ready.
The salt and Chilly Powder can be altered depending upon the juicy content of
the Northangai.
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