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Saturday, April 16, 2016

KIDARANGAI PICKLE / WILD LEMON PICKLE / KADARANGAI OORUGAI

Kdaranga oorugai recipe, How to make Kidarangai oorugai?, Kidarangai oorugai, Kadarangai oorugai

Kdaranga oorugai recipe, How to make Kidarangai oorugai?, Kidarangai oorugai, Kadarangai oorugai

Kidarangai/Kadarangai is a citrus fruit which has a thick skin and tastes sour. It is different from Narthangai (Citron). The English name is Wild Lemon. It is widely used in making pickles. 

There are many ways  of making this. For making instant kidarangai oorugai, some roast the whole fruit in oil and then cut it, some saute it in oil after cutting it. Sometimes while sauting in oil, the colour changes black. 

My version of making it is slightly different and I prefer this method, though I have tried all methods. 

INGREDIENTS:

Kidarangai / Kadarangai  - 2 (big sized)
Turmeric powder - 1/4 tsp.
Rock salt - 1/4 cup
Asafoetida - 1 tsp.
Mustard seeds - 1/2 tsp.
Gingelly oil - 1 ladle (approx. 1/2 cup)

To powder:
Red chillies - 15
Fenugreek seeds - 1 tsp.

METHOD:

Wash and wipe the kidarangai dry. Powder the salt in a mixie and keep ready. Cut kidarangai into small pieces. (After cutting, mine was approximately 3 cups). Discard the seeds. Add the powdered salt and turmeric powder, mix well, transfer it to a ceramic jar / sterile bottle and close the lid. Mix well daily, using a dry spatula, for 2 days. When doing like this, the fruit will absorb the salt and become soft, because kidarangai has a very thick skin.

Dry roast fenugreek seeds. Fry red chillies in a spoon of oil. Be careful not to burn it. Grind both to a fine powder. This is the pickle powder.

After 2 days, add the pickle powder on top.

Heat a kadai, pour gingelly oil, add mustard seeds, when mustard seeds splutter add hing. Take it off the stove and when warm, pour over the pickle powder, mix well. Kadarangai pickle is ready. Store in a sterile glass bottle or ceramic jar. Goes well with curd rice.

Note: Salt and pickle powder can be adjusted according to the size and sourness of the kidarangai. You can add more salt if kidarangai is too sour. Pickle powder can also be adjusted according to the size of the kidarangai. Make sure that there is oil above an inch of the pickle. This tastes perfect after a week.

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