Jalebi' Malpua' Double Ka Meetha' 10 Mins Paal Kova' Rasmalai' Rasgulla' Shahi Tukda' Milk Poli' Suryakala' Chandrakala' Pathir Pheni' Thaen MIttai' Maa Ladoo' Besan ladoo' Motichoor Ladoo' Rava Ladoo' Coconut Ladoos' Kesar Kalakand' Corn flour Halwa' Mysorepak' Kaju Pista Rolls' Maida Barfi' Chocolate Barfi' Coconut Barfi' Milk Powder Barfi' Carrot Halwa' Corn flour Halwa' Milk Halwa' Pumpkin Halwa' Badam Halwa' Khoya Jamuns' Bread Jamuns' Kala Jamun' Microwave Mysorepak' Dates Barfi' Puran Poli' Milk Kesari' Rava Kesari' Semiya Kesari' Pineapple Kesari' Fruit Kesari' Mullu Murukku' Kara Sev' Oma Podi' Thenkuzhal' Coconut Milk Murukku' Wheat Murukku' Achu Murukku' Bakarwadi' Rava Murukku' Masala Kadalai' Uppu Seedai'

Nov 10, 2014

Narthangai Sadam Recipe / Citron Rice Recipe

Citron / Narthangai is onething which my mom loves a lot. She makes a amazing pachadi with it. I am not a big fan of it because it taste little bitter. But my mom and my family members like it so much. After i got married, i kind of stayed away from this, since hubby too dont like it much. But recently i came across this rice recipe, i wanted to give it a try. So few days back when we went to our near my veg market, i took couple of this beauties. I made this rice using one of it and reserved the other one to make pachadi so i can share it in this blog.

I made this rice and it was really yummy. This rice is just like lemon rice, taste too same, but has a very light citron taste to it which i admired a lot and it was not at all bitter.

Similar Recipes,
Lemon Rice
Tamarind Rice
Coconut Rice
Mint Rice
Coriander Rice 
Gooseberry Rice
Peanut Rice
Sesame Rice

Hope you will liked it and let me know if you try it someday.

Preparation Time : 5 mins
Cooking Time : 20 mins + 5 mins
Serves : 2 to 3


Rice - 3 cup cooked
Narthangai / Citron - 1 large juiced and strained

For Seasoning:
Oil - 3 tblspn
Peanuts - 3 tblspn
Urad Dal / Ulundu Paruppu - 1 tblspn
Mustard Seeds / Kaduku - 1 tsp
Cumin Seeds / Jeerakam - 1 tsp
Dry Red Chilli - 4 cut into small pieces
Curry Leaves a small handful
Asafoetida / Hing / Kaya Podi - 1/4 tsp
Turmeric Powder / Manjal Podi - 1 tsp
Salt to taste


Cook Rice, Fluff it and Cool it down. Set aside.

Squeeze Citron in a bowl, Strain it and set aside.

Now make the seasoning, Heat oil in a kadai. Add in all the seasoning ingredients one by one till asafoetida and fry till they turn golden.

Now add in turmeric powder and salt. Mix well.

Now take it off the heat and add in citron juice and mix well.

Pour this over the rice and mix well.


Take all your ingredients

Cook some rice and allow it to cool down..
You have to fluff it up
Now take some narthangai

Cut them open and admire them..

Squeeze them into a bowl

I squeeze only 1 citron

you got to strain it

Juice done

I dont throw the skin, we make pachadi with it..
will share it soon.

Now heat some oil in a kadai

Add peanuts in

followed by some urad dal

Add in cumin and mustard seeds

fry them till golden

add in some cut dry red chillies

and some curry leaves

sprinkle some asafoetida over

saute them well..cook till the peanuts are golden

add in turmeric powder

and some salt

mix well

now take it off the heat

add in the citron juice in

mix well

all done

pour this over the rice 

mix well



  1. Are the peanuts roasted previously or is it raw?

  2. @Anonymousit is already lightly roasted ones


You are really kind hearted, who came to leave comments for me. Each of your comments are really valuable for me. This keeps me cooking a lot..Thank you so much..

Please think twice before leaving Harsh & Rude comments. It hurts me a lot. All those comments will be deleted.

Thanks for understanding..

Related Posts Plugin for WordPress, Blogger...