• Skip to main content
  • Skip to primary sidebar
Raks Kitchen
menu icon
go to homepage
  • Recipe index
  • Lunch ideas
  • About Me
  • Amazon Store
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipe index
    • Lunch ideas
    • About Me
    • Amazon Store
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Bachelor Cooking

    Narthangai sadam | Citron rice recipe

    April 4, 2014 by Raks Anand 12 Comments / Jump to Recipe

    Narthangai sadam is the most flavorful variety rice with simply the south Indian flavors. Let's see how to make this kalanda sadam with step by step photos.

    Narthangai sadam
    Narthangai sadam
    Jump to:
    • How to cook rice?
    • Narthangai sadam steps
    • Recipe card

    Very recently I have started liking Narthangai/ citron. When in-laws came they got few narthangais and I made pachadi.

    Now again when I got 3 big narthangais through my another mami from Karaikudi, I made pachadi with 2 and made narthangai sadam with one fruit’s juice.

    And this is the first time I am making narthangai sadam. Being a mixed rice variety lover, I loved it so so much. Its same as lemon rice.

    Very easy to make but very flavorful and tasty. If you in case get a chance to lay hands over these fruits, do try this with it.

    Though the recipe is too simple, I still wanted to blog this 🙂

    How to cook rice?

    1. Wash rice 2-3 times firstly. Drain water and cook with water ratio 1 :2 for 3 whistles in a pressure cooker.
    2. Once done, transfer to a broad bowl and add a teaspoon of oil and a teaspoon of salt and mix carefully once and keep aside.
    3. If you are cooking basmati, after washing, quickly soak in hot water for 10 mins for longer grains.
    4. You can also reduce water quantity 1 & ½ cups for one cup of rice, if you want firmer texture.
    cook rice

    I have used regular Sona masuri rice in this recipe below.

    narthangai kalanda sadam

    Narthangai sadam steps

    1. Add a teaspoon of sesame oil, little salt to the cooked rice and separate the grains. Squeeze the citrion gently to get its juice.
    squeeze citron

    2. In a pan, add oil, temper with the items given under ‘To temper table’. Add turmeric, salt and the squeezed juice and switch off the flame.

    tempering

    3. mix it to the cooked sadam and mix well and keep aside for 30 mins before serving.

    mix with cooked rice

    Serve it with your favorite vegetable side dish and some fried vadams. I can it as such 😉

    Narthangai sadam

    Recipe card

    Narthangai sadam
    Print Pin
    No ratings yet

    Narthangai sadam

    Narthangai sadam is the most flavorful variety rice with simply the south Indian flavors. Let's see how to make this kalanda sadam with step by step photos.
    Course Main Course
    Cuisine Indian, South Indian
    Prep Time 10 minutes
    Cook Time 10 minutes
    Servings 3 people
    Cup measurements

    Ingredients

    • ¼ cup Narthangai juice Ripe citron
    • 3 cups Cooked rice
    • ⅛ Turmeric
    • Salt

    To temper

    • 1 tablespoon Oil
    • ¾ teaspoon Mustard
    • 2 teaspoon Urad dal
    • 1 tablespoon Chana dal
    • 2 Red chilli
    • Asafoetida - Generous pinch
    • 1 sprig Curry leaves
    • 4 Green chilli slit
    Prevent your screen from going dark

    Instructions

    • Add a teaspoon of sesame oil, little salt to the cooked rice and separate the grains.
    • Squeeze the citron gently to get its juice.
    • In a pan, add oil, temper with the items given under ‘To temper table’.
    • Add turmeric, salt and the squeezed juice and switch off the flame.
    • Mix it to the rice and mix well and keep aside for 30 mins before serving.

    Notes

    • Do not squeeze citron too much as it will give bitterness.
    • You can use orange squeezer to squeeze. Also do not press too hard.
    YoutubeDo you like short videos? Subscribe now!
    InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

    Other

    • buckwheat-waffle-recipe
      Buckwheat waffles recipe, eggless gluten free waffles
    • cabbage-rice-recipe
      Cabbage rice recipe, easy cabbage rice
    • lemon semiya
      Lemon semiya, lemon vermicelli upma recipe
    • How to make schezwan fried rice in three steps

    Reader Interactions

    Comments

    1. Hema

      April 04, 2014 at 4:59 am

      Would love to try this, I love narthangai more than lemon, just for the slight bitter taste in it,

      Reply
    2. Hari Chandana P

      April 04, 2014 at 5:28 am

      looks so delicious.. love it!

      Reply
    3. Nivedhanams Sowmya

      April 04, 2014 at 6:10 am

      such a perfect one for lunchbox!!

      Reply
    4. AparnaRajeshkumar

      April 04, 2014 at 6:30 am

      long time back i tasted this... Mostly we opt for pickle. nice click btw

      Reply
    5. Priya Suresh

      April 04, 2014 at 12:56 pm

      Slurp, tangy rice.. We get citron here but they are not as much as tastier like we get in India..

      Reply
    6. Chitra Ganapathy

      April 04, 2014 at 12:57 pm

      We all love it,.Aunty makes it superb ! Must try on my own once 🙂

      Reply
    7. Veena Theagarajan

      April 04, 2014 at 1:06 pm

      it has been ages since I had this Rice.. my mother in law used to do it.. looks wonderful

      Reply
    8. Farin Ahmed

      April 04, 2014 at 9:48 pm

      Very nice dear!!! my mum makes pickles out of this citron,,,,

      Reply
    9. Shama Chhajed

      April 05, 2014 at 2:30 am

      what is narthangai ? can I use lemon instead ?

      Reply
    10. SHARMILEE J

      April 09, 2014 at 1:21 am

      Beautiful clicks, love the idea!

      Reply
    11. Geetha

      April 09, 2014 at 1:22 am

      Very nice. I also make this.
      Citron pickle will be yum. Do you make it?

      Reply
    12. malini

      April 10, 2014 at 3:03 pm

      this is simple one, please try what i do , my grand ma recipe.instead of oil use ghee to temper and roast little black pepper and jeera,and crush with a pestle.not to make fine powder.add this powder lastly mix well. you can fry cashewnuts while adding channa dal. try and message me.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

    Popular

    • eggless-donut-recipe
    • medhu vadai
    • ABC-juice
    • sakkarai pongal recipe

    Ram Navami Recipes

    • cucumber kosambari recipe
    • carrot kosambari
    • panakam recipe

    Footer

    ↑ back to top

    Links

    • Privacy Policy
    • FAQ

    Also from Rakskitchen

    • Rakskitchen Tamil

    Contact

    • [email protected]

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Rakskitchen