Friday, September 15, 2017

Narthangai Sadam Recipe | Citron Rice | Wild Lime Rice | Lunch Box Recipes

Whenever I have Narthangai in hand, I always end up making Narthangai Theeyal and it is one of my favourites until now. Recently, my neighbour gave me few Narthangais and after making theeyal and Narthangai Pickle, I had one remaining narthangai. To make use of it, I tried this rice similar to the lemon rice recipe. It was super delicious and the flavour was really amazing. This rice can be packed for lunch box or during travelling. Let us move on to the preparation steps:

Basmathi Rice - 1 Cup(uncooked)
Narthangai/Lime/Citron - 1(Medium sized) 
To Temper:
Oil - 1 tbsp
Mustard - 1 tsp
Curry Leaves - few
Urad dal - 2 tsp
Channa dal - 1 tblsp
Dry Red Chilli - 3
Asafoetida - a generous pinch
Turmeric powder - 1/4 tsp 
Salt - as required
1. Soak the basmati rice for 20 minutes and pressure cook it with 1.5 cups of water for 2 whistles. When the pressure releases, spread the rice in a plate and cool it completely. Extract the juice from the Narthangai/Lime. 
2. In a pan, add the oil and allow the mustard seeds, curry leaves to crackle. Then add the red chilli, urad dal and channa dal, roast it until golden brown. Now add the extracted citron juice.
3.Along with this add the turmeric powder, asafoetida and the required salt. Allow it to boil for 3 to 4 mins until the water content reduces. Switch off the flame.
4. Finally, add it to the cooled rice and mix it all together. Adjust the salt if required 
Serve the tangy and flavorful rice with any vegetable of your choice and some fryums/papads.
Points to remember:
  • Squeeze the citron gently and make sure not to squeeze it till the end. If it is squeezed till the end, then the juice will be bitter.
  • You can add finely chopped ginger for nice flavour.
  • You can also add roasted peanuts or cashew nuts for extra crunch.
Warm Regards,
Happy's Cook - Divya


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