Ganapathi Naranga pickle (Moulinga adighayi) is a long forgotten dish of the GSB Konkani community. Ganapathi Naranga (Malayalam) is referred to as “Mouling” in Konkani. In English it is called as Citron. You will not get it to buy this in all places in Kerala. But you will surely get it in and around Cochin. I have it grown in my backyard so have shared some of its photos with you. This fruit is usually seasonal. The tree flowers around the months of August and September and bear fruits. These fruits are usually taken for Ganapathi pooja by the Keralites. The outer peel is thrown away and the central part with seeds, which is similar to the juicy sac in an orange is used in the preparation of the pickle. The middle thick and a bit hard portion is consumed and is usually taken in the preparation of Nivedya during Ganapathi Pooja. The middle portion has very good astringent properties and it even cleanses your mouth and gives out a good breath. It is very refreshing and juicy. The sweetness of the middle part varies from variety to variety. It is also a good source of Vitamin C.
Now coming to the preparation of Ganapathi Naranga pickle. As I have mentioned the central juicy sac is taken in the preparation of the pickle. This portion is sour just like that of the lemon and is very good in the preparation of pickle. I have not used any onions and garlic in the preparation of the Ganapathi Naranga pickle (Moulinga adighayi).
Ingredients
You need
- 1 whole Ganapathi Naranga (Mouling) of medium size
- 2 to 3 green chilies (depending on the spiciness level)
- 1 inch piece ginger
- 2 to 3 spoon full of chili powder (depending on the spiciness level)
- 2 tbspn gingili oil
- 1 small spoon asafetida
- Salt to taste
Method
Wash the Ganapathi Naranga (Mouling) thoroughly. Peel of the skin. Take only the central portion and keep aside. The middle portion can be cut into cubes and consumed as such.
Remove the thick and soft white skin of the central portion as well as the seeds. Cut the remaining portion into small pieces.
Cut green chilies and ginger into small pieces and keep aside.
Add boiled water to the cut pieces of Ganapathi Naranga (Mouling) and keep aside.
Now heat 2 tbspns of gingely oil in a kadai.
Once the oil is heated add the ginger and green chilies and sauté till they start giving a roasted aroma.
Switch off the flame and then add the red chili powder (Remember that you have already added the green chilies which are also spicy and accordingly you have to add the red chili powder). Sauté it for a second so that the raw flavor goes off.
Switch on the gas stove. Lower t he flame and then add the asafetida and the salt as required. Mix thoroughly.
Add 3/4th cup of boiled and cooled water.
Now add the cut pieces after draining the water into this gravy and mix well (Do not add the water in which the cut pieces were dipped and kept. You will get a sour taste for your pickle if you do so).
Let it boil for one or two minutes. Keep stirring in between. Once it has boiled switch off the flame.
Your Ganapathi Naranga pickle (Moulinga adighayi) is ready to serve. Serve it along with idili, dosa, udida appo etc…..It even goes well with meals.
Shelf life: 2 to 3 weeks if refrigerated
Tips
Keep sufficient boiled and cooled water ready for your use. Always use boiled and cooled water while preparing the pickle. This will help in increasing the shelf life of the pickle.
Switch of the gas stove when you are adding red chili powder or the chances of burning the chili powder is more.
