No salt required as dried narthangai I used was over loaded with salt
Instructions
Soak the dried narthangai in hot water for about 8 hrs or till they become tender.
Discard the water (it will be too salty) and chop them into bite sized pieces.
Heat the tempering pan or kadai and add oil.
Once the oil is hot, add mustard seeds.
As they start to splutter, reduce the heat to low and then add methi powder, hing and red chili powder.
Fry for a minute. Make sure you don’t burn them.
Add this to the chopped narthangai and mix well.
Let it site overnight for all the oil and red chili powder to incorporate. That’s it. A perfect side for curd rice.
Notes
When you are adding the dry powder, reduce the heat to low and add them. We don't want to burn the spice powders.
Do not use a plastic container for storing the narthangai pickle. It's not safe to pour the hot tempering in a plastic container. Glassware or regular stainless steel is preferable.
As the dried citron used was very salty, I discarded the water and didn't add any salt further. Depending upon how salty the citron is, adjust the salt and add accordingly.