Dried Narthangai / Uppu Narthangai – 2 swirlsWhen chopped approximately 1 cup
Hot Water – 1 cup
Oil – 3 tbsps
Methi Powder – 1 tsp
Red chili powder – 3 tsps
Mustard seeds – 1 tsp
Hing – 1 tsp
No salt required as dried narthangai I used was over loaded with salt
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.
When you are adding the dry powder, reduce the heat to low and add them. Make sure the powders don’t get burned. Do not use plastic for storing the narthangai especially when pouring the oil mixture as it plastic tends to melt and the taste would be different. Glass ware or regular stainless steel is preferable. As dried narthangai are very salt, I discarded the water and didn’t add any salt. But this depends upon the dried narthangai. Adjust the salt and spices accordingly.