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Narthangai Saadam
Prep Time
15 mins
Cook Time
25 mins
 
Iyengar style Citron Rice
Course: Main Course
Cuisine: south indian
Keyword: iyengar style, rice
Servings: 4 people
Ingredients
  • 3/4 cup Raw Rice
  • 1 ripe Narthangai / Citron
  • 1/2 cup grated cobri/desiccated coconut
  • salt to taste
for the spice mix
  • few drops of ghee
  • 1/4 cup urad dal
  • 5 Byadgi red chillies
  • 1 tsp black peppercorns
  • big pinch hing/asafetida
for the tempering
  • 3 tbsp peanut oil
  • 15 Cashews broken into pieces
  • 1 tsp urad dal
  • hing/asafetida, big pinch
  • 2 stalks Curry leaves
Instructions

  1. Cook rice 1 hour before making this recipe. Let the rice cool down on a big plate or a wide mixing bowl so that the grains can be fluffly and seperate.

  2. Try to avoid cooking the rice to be mushy.

  3. for the spice mix

  4. Heat a skillet/kadai on medium flame. Add the few drops of ghee followed by black pepper and Byadagi red chillies. Pan roast until the peppercorns begin to crackle. Remove onto a plate. To the same skillet, add urad dal and roast until golden brown. Switch off the stove and add hing. After the roasted ingredients have cooled, grind in a spice grinder to a powder.
For the tempering,
  1. Heat peanut oil in skillet/kadai on medium flame. When the oil is hot or shimmering, add broken cashew peices  and saute until golden brown. Remove onto a plate. To the same oil, add urad dal and curry leaves. When the urad dal turns golden brown and the curry leaves are crisp, turn off the heat and add hing/asafetida.

  2. Add cooked rice to the pan/kadai. Sprinkle salt to taste. Sprinkle 2-3 tbsp of the ground spice mix and desiccated coconut or grated Kobri.

  3. Now squeeze in the Citrons/Narthangai juice evenly over the rice.

  4. Add the fried cashews. Give it a good stir. Let it sit for sometime to soak in the spices. Serve warm.