Narthangai sadam | Citron rice – Easy to make Narthangai rice recipe- Citron rice recipe with full video and step-by-step pictures. Narthangai | kolungikai | Kichilikai is a seasonal fruit available in South east Asia.
We South Indians, usually make Lemon rice, a very easy variety rice recipe. We usually make this for lunch boxes or during festivals like aadi perukku and Kannum pongal. I am not a big fan of Lemon rice during my childhood days, but later post wedding started liking it. Amma makes yummy lemon rice and coconut rice. She also makes this Narthangai sadam, which is my mama’s favorite. It is made in a similar way but we use Narthangai juice instead of lemon juice.
We used to get Narthangai during December | and January period. Usually, amma makes pachadi or cuts them and adds salt and sun dry them for making uppu Narthangai. I wanted to post Amma’s version of Narthangai sadam. This time during our trip to Chennai, got a few Narthangai | Citron and tried the Narthangai sadam recipe. It turned out very well. If you get Narthangai in your place do give this a try.
Apart from making pachadi and rice, amma uses it for making juice (same as lemon juice), rasam and in Panagam too.
Check out Narthangai pachadi, Orange peel pachadi
Narthangai Sadam recipe
Ingredients
- ½ cup uncooked raw rice or 2 cups cooked rice
- 1 medium size narthangai | citron
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tbsp urad dal
- 1 tbsp chana dal
- Curry leaves few
- Coriander leaves few
- 3 tbsp peanuts
- Salt as needed
- Asafoetida a pinch
- ½ tsp turmeric powder
- 2 red chilis
- 1-2 green chili
- 1 small piece ginger
- Few curry leaves
- Few coriander leaves
Instructions
- Wash ½ cup of raw rice and pressure it cook by adding 1 cup of water.Water depends on the nature of the rice. If it is old it absorbs extra ½ cup water. Cook for 3-4 whistles.
- Spread the cooked rice in a wide plate and keep it aside.
- In a mixie jar add the 1-2 green chili, ginger, few curry leaves and coriander leaves.
- Pulse this once or twice and let it become a coarse paste.
- Do not add any water.
- In a pan add 1 tbsp of oil.
- Add 1 tbsp of urad dal, 1 tbsp chana dal, 3 tbsp peanuts, 1 tsp mustard seeds and asafoetida.
- Saute this, once the dals started turning golden, add the ground paste.
- Saute for a minute and the turmeric powder and salt.
- Switch off the flame and add the Narthangai juice | citron juice.
- I used one full medium sized narthangai, which gave around 4 tbsp of juice.
- Add this to the cooked rice now.
- Gently mix this well.
- Garnish with few coriander leaves.
- Narthangai sadam is ready.
- Serve with simple appalam or vadam. This pairs well with potato curry or seppan kizhangu roast.
Video
Notes
- Wash ½ cup of raw rice and pressure it to cook by adding 1 cup of water. Water depends on the nature of the rice. If it is old it absorbs an extra ½ cup of water. Cook for 3-4 whistles.
- Spread the cooked rice on a wide plate and keep it aside.
- In a mixie jar add the 1-2 green chili, ginger, a few curry leaves, and coriander leaves.
- Pulse this once or twice and let it become a coarse paste.
- Do not add any water.
- In a pan add 1 tbsp of oil.
- Add 1 tbsp of urad dal, 1 tbsp chana dal, 3 tbsp peanuts, 1 tsp mustard seeds, and asafoetida.
- Saute this, once the dals started turning golden, add the ground paste.
- Saute for a minute and the turmeric powder and salt.
- Switch off the flame and add the Narthangai juice | and citron juice.
- I used one full medium-sized narthangai, which gave around 4 tbsp of juice.
- Add this to the cooked rice now.
- Gently mix this well.
- Garnish with a few coriander leaves.
- Narthangai sadam is ready.
- Serve with simple appalam or vadam. This pairs well with potato curry or seppan kizhangu roast.
- Always switch off the flame and add the Narthangai juice.
- Grinding the chili and ginger gives an amazing flavour to the Narthangai sadam.
- You can follow the same recipe for lemon rice but, reduce the quantity of lemon juice.
- This no onion no garlic narthangai sadam can be packed for lunch box too.
