NARTHANGAI OORGAI(PICKLE)

INGREDIENTS:-

3 Big Narthangai
1 Cup Red chilli powder
1 Cup Salt
Asafoetida
Oil 1/2 ltr

PROCEDURE:-

• Wash and wipe the Narthangai dry.
• Take a kadhai and add 2tbsp of oil.
• Fry the Narthangai whole one by one.Remove it from the kadhai and let it cool.
• Cut the Narthangai into pieces and take it in a big bowl.
• Now add the salt , chilli powder and asafoetida to it.
• Mix it well.
  Now heat oil in another kadhai and add it to the pickle.

The oil should be sufficient enough to immerse the pickle.I sometimes add vendiyam powder to the pickle(Roasted and powdered).Store this in a airtight jar for 15days in room temperature and then it can be used.keep shaking the bottle everyday so that it gets mixed well.