Narthangai, also known as Citron or Bitter Orange, has lots of medicinal value, aids digestion and removes the bitterness in the tongue. It is used for making dry pickle, spicy pickle, Pachadi, Kuzhambu etc. Like lemon rice, we can make Narthangai Rice using its juice. Here is a spicy pickle […]
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Soak Rajma in water for about 10 to 12 hours. Wash well and pressure cook for five to six whistles. Allow to cool. Drain the excess water completely. Chop onion and tomato finely. In a kadai put one teaspoon oil and fry the coriander seeds, red chillies. Cool it and […]