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CITRON RICE / NARTHANGAI SADAM / HERALEKAI CHITRANNA 

CITRON RICE / NARTHANGAI SADAM / HERALEKAI CHITRANNA 

Citron (Citrus medica) is a citrus fruit, a large, fragrant citrus with a thick rind, resembling a large, rough lemon. It’s one of the original citrus fruits from which many other citrus varieties are believed to have developed. Citrons are known for their thick peel, which is often preserved and used in baking and other culinary applications. 

South Indians, usually make Lemon rice, a very easy variety rice recipe. We usually make this for lunch boxes or during festivals.Here in this recipe we have replaced lemon juice with citron juice.

INGREDIENTS

  • cooked rice – 3 cup
  • oil + ghee – 1 ½ tbsp
  • mustard seeds – 1tsp
  • urad dal – 1 tsp
  • chana dal – 1 tsp
  • peanuts – 2 tbsp [optional]
  • green chilli chopped – 1
  • red chilli – 2 broken
  • curry leaves – 1 sprig
  • asafoetida – a pinch
  • Grated ginger  – 1 tsp
  • turmeric pwdr – ½ tsp
  • fried cashew for garnishing
  • finely chopped coriander leaves[optional]
  • salt as per taste
  • citron  juice – ¼ cup

METHOD

Heat oil + ghee in a pan.

Roast the cashew and peanuts separately till golden brown, remove and keep aside.

In same pan now add the mustard seeds + urad dal + chana dal.

Fry till the dals become brown.

Add the curry leaves + red chilli + grated ginger + green chilli fry for few seconds.

Lower the flame.

Add asafoetida + turmeric + fried peanuts and cashew.

Off the flame.

Add the citron juice + salt.

Now either pour this mixture on the cooked rice or add the cooked rice to the mixture.

Mix well so that the rice gets coated with the mixture.

[if the rice is hot there is no need to cook  again ,but if you are using leftover rice then cook it for 1 after mixing.

Garnish with finely chopped coriander leaves.

Cover the rice and keep aside for the rice to absorb the masala.

Serve with pickle /papad/rice papad/egg/dry coconut chutney.

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Mary Anthony
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