Ingredients:
Naarthangai – 3
Salt to Taste
Method:
1. Cut Naarthangai into slices.
2. Then sprinkle them uniformly with salt.
3. Keep it for one week stirring daily.
4. Dry it in hot sun.
Narthangai Dry Pickle
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Ingredients:
Naarthangai – 3
Salt to Taste
Method:
1. Cut Naarthangai into slices.
2. Then sprinkle them uniformly with salt.
3. Keep it for one week stirring daily.
4. Dry it in hot sun.
Vaijayanthi Srinivasan is a South Indian by birth who learnt cooking at a very young age. Mother of 3, she takes pride in cooking various South Indian traditional meals for the family to enjoy. She has been cooking for the last 35 years.