Narthangai Sadam/Citron Rice Recipe

Narthangai/Citron belongs to lemon family. It taste similar to lemon, but has a unique flavour to it. This narthangai sadam is very easy to prepare. It is a perfect lunch box recipe and can be packed during travel as well. There are many other types of narthangai recipes like narthangai pachadi, narthangai podi, narthangai uppu oorgai, narthai thokku etc are prepared in Tamil Nadu. I will be sharing as many as possible in my future post. For now, I am going to share narthangai sadam with you all. Meanwhile check out other vegetarian rice varieties here.

Here’s how to make Narthangai Sadam with step by step photos…

Ingredients

Cooked Rice	3 cups
Narthangai/Citron	2
Salt	As needed

For Tempering

Oil	2 tbsp
Mustard Seeds	1 tsp
Cumin Seeds	1 tsp
Channa Dal/Bengal Gram Dal	1 tbsp
Urad Dal/Ullutham Paruppu	1 tbsp
Roasted Peanuts	2 tbsp
Dry Red Chillies	4-5
Asafoetida/Peungayam	One big pinch
Curry Leaves	12-15
Turmeric Powder	½ tsp

Preparation Time: 5-7 minutes   

Cooking time: 15-20 minutes

Serves: 4-5

Method

Wash the citron/narthangai thoroughly and cut it into half .

Extract the juice, filter it to remove the seeds.

Heat oil in a kadai, splutter mustard seeds, add cumin seeds, channa dal, urad dal and fry until the dal starts to change colour.

Add curry leaves and fry for 20 seconds.

Now add the roasted peanuts, dry red chillies, asafoetida, turmeric powder and fry for 25-30 seconds. Now switch off the stove.

Add the filtered citron/narthangai juice, salt and mix really well.

Now add the cooked rice and mix really well. Adjust the amount of salt as per your requirement. I have used the juice of two citrons/narthangai because I like the narthangai rice a little tangy.

Yes, tangy, flavourful and tempting Narthangai Rice is ready to be enjoyed.

Serve this tangy rice with simple potato masala or karunakizhangu fry or chepankizhangu fry or even just with pappad.

Thank you all for visiting my space, please come back again for more delectable and traditional South Indian rice varieties from my kitchen.

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