Ingredient: Citron, Salt
Thaligai Uppu Narthanagai is carefully made using the perfect sun dried narthangai. It aids with digestion and is great as a side dish for curd rice or rice kanji.
Wash well in water and serve directly with curd rice.
To make Narthangai Urugai: Soak 50 grams Narthangai in 1 cup in warm water for half an hour and then strain the water. Heat ¼ cup gingelly oil, add 1 tsp mustard seeds, allow it to splutter. Then add ½ tsp turmeric powder, ½ tsp chilli powder,a pinch of asafoetida and roast well until the raw flavour disappears. Add the soaked pieces of Narthangai, saute for few seconds and remove from heat. Store in a clean glass jar for upto a month. Serve with ghee rice or curd rice.
Uppu Narthangai (per 100g)