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
Once done keep it in sunlight for 6-8 days or till the skin dry completely.You can have it with curd rice.