Salt Narthangai

Ingredients:

• Fresh Narthangai 10 - 15
• Salt

Method:

• Get Narthangai from the market.
• Wash and wipe. Cut or make surul i.e role the narthangai with a knife, to make like a spring.
• Put stone salt in side the spring and stuff.
• When it is full that is the right quantity of salt for that one narthangai.
• Do all narthangai like that and store in a pengan jadi or ceramise jar.
• Close the lid.
• Daily once shuffle it.
• With in one week you can start using it.
• This is best for curd rice.
• It is very good for new mothers and old people.
• Because there is no oil in this and this will not get spoiled for years togather.
• If you want to dried narthangai, cut them and put stone salt and shuffel daily.
• After one week put it in a big plate and dry it in the sun light.
• Daily do it with out fail till the narthangai becomes fully dry and replace it in a jar.

Notes:

• My grand mother will say NARTHANGAI KU POOTA UPPUM, NATHANAR KU SENJA SEERM YEAPA VUM VEENA PO GATHU.