There are two ways of cutting narthangai. One way is to cut spirally, called "SuruL narthangai oorugai" and the other is to cut into pieces. This is called uppu narthangai oorugai.
Narthangai - 15
Sea salt - see the method for ratio.
Turmeric powder - 2 tsps.
SALT RATIO : Cut pieces - 8 measures : Salt - 1 measure.
Wash the narthangais well and pat it dry. Cut spirally as shown in the picture. Stuff with salt. (OR)
If cut into easy-bite pieces.....Take a clean bowl, spread a layer of cut narthangais, and then a layer of salt and turmeric powder. Repeat the procedure.
Mix well and close tightly with a lid. Mix well daily using a dry spatula for 5 days. After 5 days, the salt will be absorbed and the pickle will become soft.
Spread in a clean plastic sheet and sun dry till hard and store in airtight containers.