Naarthanga Gojju | Hiralehannu Gojju | Citron Gojju

Narthanga Ogare / Hiralehannu Gojju (In Narthanga is a tamil word and Hiralehannu is a kannada word. It’s a type of citric fruit in English it is called Citron ( It is very sour and it is used for citron (narthanga) pickle, rice & gojju. The rind and juice of the citron is used for Gojju and also for pickles. This dish is sort of good for health and it is recommended for diabetics patients. Overall it is very healthy dish. Best to have with steamed white hot rice. 

Prep Time : 15 Mins
Cook Time : 8-10 Mins
Serve  : 4

  • Citron / Narthanga - 3 (finely chopped)
  • Rasam powder / Malaka pudi - 2 tbsp
  • Jaggery/ Vellu  - a large piece (adjust as per taste) 
  • Tamrind / Puli - a small lime size (if using paste add 1/4 tsp or less. adjust as per taste)
  • Salt to taste
  • Rice flour thin paste - 1 tsp
  • Water - 2 cups
Tempering : 
  • Oil - 4tbsp
  • Mustard seeds / Kadag - 1/2 tsp
  • Curry leaves / Karvappale - few 
  • Asafoetida / Perangyaum - 1/2 tsp
  • Finely chop the citron and keep aside. Heat heavy bottom wok/kadai add oil ,then add mustard seeds allow to splutter , add perangyaum/hing & curry leaves
  • Add chopped citron slowly fry this in the oil until soft and cooked well.
  • Add water cook till tender
  • Add tamarind and jaggery saute. Bring to boil for few mins on low flame
  • Add salt (adjust as per taste) and rasam powder boil the gojju nicely stir occasionally 
  • finely add riceflour paste (rice flour 1tsp and little water mix into thin paste)
  • Stir well then the  gojju becomes little thick turn off the flame
PS : reason for adding riceflour paste is the gravy will thicken almost immediately.
Will post one more method for this recipe. 

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