Citron Theeyal | Wild Lemon Tangy Gravy | Narthangai Theeyal
Citron Theeyal Recipe or Wild Lemon Tangy Gravy or Narthangai Theeyal it has a slight tangy and sweet taste. It tastes good with plain rice and any curry.
Servings: 5
Calories:
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.
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