Narthangai Sadam recipe
Simple no onion no garlic rice made using Citron
Servings: 2
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.
Notes
1. Always switch off the flame and add the Narthangai juice.
2. Grinding the chili and ginger gives an amazing flavor to the Narthangai sadam.
3. You can follow the same recipe for lemon rice but, reduce the quantity of lemon juice.
4. You can use basmati rice or little millet for this recipe, instead of rice.
5. This no onion no garlic narthangai sadam can be packed for a lunch box too.
