Naranga theeyal is one of the common dishes in our hometown. In most of the wedding feasts, it is served with rice. It is generally made with naranga (citron), it is also called as narthangai in other parts of Tamil Nadu. I hardly find them in the vegetable stores in the Minneapolis area, but we get a lot of big lemons with thick skin, which almost resembles the naranga. When I saw these big lemons in the Plymouth Cub Foods on the other day, thought of making theeyal and got them. This dish is a combination of different tastes like sour, bitter, hot(spicy), salty and a little bit of sweetness. Not everyone likes this taste, but I love it and hope you will like it too.

• Lemon —————————- 1
• Chili powder —————— 1/2 tsp
• Coriander powder ——— 2 tsp
• Turmeric powder ———– 1/4 tsp
• Tamarind juice ————— 1/4 cup
• Jaggery ————————— 1 small piece
• Salt to taste
• For tempering
  • Mustard seeds ———–1/2 tsp
  • Fenugreek seeds —— 1/4 tsp
  • Dry chilies —————– 1
  • Curry leaf ——————- 2 spring
  • Gingelly oil —————- 3 tbsp

How to make

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• Wash the lemon and dice into fine cubes
• Place a pan on medium heat and add the oil and mustard seeds
• Once the mustard seeds crackle, add the fenugreek seeds, dry chilis and curry leaf
• Then add the lemon pieces and cook until it gets soft (in about 10 minutes)
• After that add the spice powders and salt and mix them well
• Now add the tamarind juice and 1/2 cup of water
• Cook it for another 5 to 6 minutes
• Then add the jaggery and once it melted, switch off the stove
• Now it should be ready to be served with rice (only a spoonful)