Citron Theeyal or Wild Lemon Tangy Gravy or Narthangai Theeyal has a slightly tangy and sweet taste. It tastes good with plain rice and any curry.
2. Heat a pan with oil, once it’s hot add in the Mustard seeds, Fenugreek seeds. Let them splutter.
3. Add in the hing and then curry leaves. Next add in the crushed ginger and garlic. Cook in a medium flame till the raw smell leaves. And then add in the chopped Citron.
4. Cook for 5 mins. Meanwhile soak the tamarind in 1 cup of water for 30 mins and then extract the juice. Add it to the citron. Mix everything together and then add in the salt and turmeric powder.
5. In a slow flame cook for 5 mins and then add in the chilli powder and coriander powder. Mix together.
6. Keep stirring and then cook till the citron is cooked completely and the theeyal thickens. Finally add in the jaggery and mix well. Switch off the stove.
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Citron Theeyal | Wild Lemon Tangy Gravy | Narthangai Theeyal
Standard 1 cup measures 240 ml
Ingredients
- 2 Citron / Narthangai
- 2 tbsp Sesame oil
- 1 tsp Mustard seeds
- ¼ tsp Fenugreek seeds
- ¼ tsp Asafoetida /Hing
- 2 sprigs Curry leaves
- 1 tbsp Ginger
- 1 tbsp Garlic
- Tamarind small lemon sized ball
- 1 cup Water
- Salt as needed
- ¼ tsp Turmeric powder
- 1 tsp Chilli powder
- ¼ tsp Coriander powder
- 1 tsp Jaggery
Instructions
- Chop the Citron in to small bite sized pieces.
- Heat a pan with oil, once it’s hot add in the Mustard seeds, Fenugreek seeds. Let them splutter.
- Add in the hing and then curry leaves. Next add in the crushed ginger and garlic. Cook in a medium flame till the raw smell leaves. And then add in the chopped Citron.
- Cook for 5 mins. Meanwhile soak the tamarind in 1 cup of water for 30 mins and then extract the juice. Add it to the citron. Mix everything together and then add in the salt and turmeric powder.
- In a slow flame cook for 5 mins and then add in the chilli powder and coriander powder. Mix together.
- Keep stirring and then cook till the citron is cooked completely and the theeyal thickens. Finally add in the jaggery and mix well. Switch off the stove.
Notes
- Serve with rice and curd.
- Tastes best the next day of preparing the theeyal.
- It keeps well for 2 weeks when refrigerated and handled clean.
Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.
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