TURRANJ JO MURRABO

Turranj_jo_murrabo,_thadai

(Two~run~jjh Joe Mure~uh~bow)

(Lime Gourd Marmalade)

Lime Gourd in Sindhi is called Turranj. Turranj is predominantly available is places with a dry climate and grows in the winters only. Because of the lack of availability of Turranj throughout the year or in places like Bombay, the pulp of the Turranj is sun dried and stored and used when required. Turranj has a very thick pulp under the peel/ skin from which the Murrabo or Marmalade is made. The center of the Turranj has lime, which is used on cutting the Turranj. Certain points have to me kept in mind when making Turranj jo Murrabo –

-          When sun-drying Turranj, the peel or the top skin of Turranj has to be peeled of completely. If the skin is not removed properly, Turranj jo Murrabo will be bitter in taste.

-          When sun drying the Turranj pulp, it has to be cut into small pieces and with a needle and thread, the pieces have to be pierced together to form a string/chain and this string/ chain of Turranj pulp pieces has to be placed in direct sunlight for drying.

-          Dry Turranj pieces have to be stored in an airtight container and used as required. To make Murrabo from Dried Turranj, it has to be boiled first. When boiled, the water has to be squeezed out from the Turranj pieces thoroughly. If any water is retained in the Turranj pieces, when making the Murrabo, it will develop fungus almost immediately.

-          If making Murrabo from Fresh Turranj, the turranj pieces have to be squeezed thoroughly to drain out the water. Retention of any water will again lead to the Murrabo getting spoiled almost immediately. 

The recipe given below is the one with the Dry turranj pulp pieces.

Ingredients

Lime Gourd – 1 no. (medium sized)

Sugar – ½ kg.

Tejjano – ½ tsp.

Saffron – 7 – 8 strands

Almonds – 4 nos.

Pistachio – 4 nos.

Method

1.)    Boil the dry turranj pulp pieces till they are done. Squeeze out the water thoroughly till they are totally dry.

2.)    Make a sugar syrup of 1 string consistency. Add saffron to it and stir till the sugar syrup is bright orange in colour.

3.)    Place the boiled Turranj pieces in the sugar syrup container. The turranj pieces will soak up the sugar syrup and will soften up in texture. They will also eepand in size.

4.)    Garnish with finely chopped almond and pistachio pieces.

To serve

Turranj jo Murrabo is served chilled as an accompaniment with any main meal. It has a shelf life of 15 days and has to be stored in a refrigerator.

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One Response to “TURRANJ JO MURRABO”

  1. archana says:

    can you please tell me where Turranj is available in dubai as well as abu dhabi. also what its called in english.

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