NARTHANGAI SADAM/CITRON RICE RECIPE

I am a big big fan of Narthangai(Citron fruits in English).Narthangai has amazing health benefits.My MIL used to say Narthangai helps to cure 108 diseases.I am not sure how far it is true.But i know its very helpful for pitha troubles & indigestion which i have experienced it.Before marriage i used to get narthangai pickle from my Aachi in Tirunelveli.I can have a plateful of rice with it.I was thinking that pickle alone can be made with narthangai.But after marriage,when i tasted Narthangai pachadi from my MIL’s hands,i loved it more than pickle.Recently we had a trip to Kumbakonam.Sendhil’s maami gave us a bag full of citron fruits/Narthangai from their backyard.We prepared pachadi with almost 3/4th of the quantity and made this rice with the remaining.It tastes very similar to lemon rice.Sendhil love this a lot.Its one of the yummiest Narthangai recipes.Today i made this rice for his lunch box. and now it has become my favourite too.You can serve this yummy rice variety with fryums,vadam & pickle.I know all your eyes goes to those colorful fryums, right ?? .I bought them in a small shop in Lee bazaar,Salem just by seeing its different shapes & color.

Ok,Lets see how to make this flavourful,yummy narthangai sadam.Here is a picture of narthangai/citron fruit for your reference.

Narthangai sadam recipe

Delicious rice variety using citron fruits/Narthangai - Tastes similar to lemon rice

Cuisine: Indian

Category: Lunch

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

INGREDIENTS

Rice - 1/2 cup ( i use steamed rice) Water - 1.25 cups Gingely oil - 1 tsp for juice Narthangai - 4 nos ( around 1/3 cup juice) Salt - as needed Asafetida/Hing - 1/8 tsp To temper Gingely oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 2 tsp Chana dal - 1 tbsp Red chillies – 5-6 nos ( pinch into small pieces,use 6 if ur chillies are less spicy) Turmeric powder - 1/4 tsp Asafetida/Hing - 1/8 tsp Curry leaves- few

METHOD

Wash & Pressure cook rice adding required water & a tsp of oil.Rice should be fluffy & separate.In a plate spread the rice adding little salt & a tsp of gingely oil.It helps the rice to separate when it cools down. Boil water in a pan & add the citron fruits/Narthangai( don’t cut it) to it.Let it boil for a minute.Then switch off the stove & remove the narthangai.It would become soft & now you can easily squeeze the juice using your hands.Take the juice from the fruit & strain the seeds.To this juice, add salt & hing.Set aside. In a kadai temper all the ingredients given under “ to temper” in the same order.Then add the extracted narthangai juice & switch off the flame immediately.Remove & keep in a bowl. Mix this juice with the cooked rice little by little.Add few tsp of gingely oil.Check for salt & adjust the taste.Yummy Narthangai sadam is ready to serve. I served with colorful fryums for my daughter & with narthangai pickle for us.It was yum!

Note

While squeezing the fruit,do not over do it because the juice will taste bitter if u over squeeze it. Boiling narthangai in water is optional.But it helps to remove the bitterness on the skin & it helps for easy squeezing too. U can use combination of green chillies & red chillies while tempering. But my MIL used to say red chillies tastes the best for this rice.Here i used 2 byadgi chillies & 2 spicy chillies. U may not need all the juice for the rice.So add little by little & check for taste whenever needed.

Serve this yummy rice with fryums,vadam & pickle.I know your eyes goes to those colorful fryums right .

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