Citron Rice Recipe – Authentic Narthangai Chawal Recipe

Last Updated on 2 months by Neha Deshmukh

Citron Rice Recipe – Authentic Narthangai Chawal Recipe

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Narthangai Chawal, or Citron Rice. It’s a South Indian specialty, bursting with a unique tangy flavor that’s both refreshing and comforting. I first tasted this at my grandmother’s house during a summer vacation, and the taste has stayed with me ever since. It’s a little different, a little unexpected, and absolutely delicious!

Why You’ll Love This Recipe

This Citron Rice isn’t your everyday rice dish. It’s a flavour explosion! The tanginess of the citron beautifully balances the richness of the sesame oil and the warmth of the spices. It’s surprisingly easy to make, and it’s a fantastic way to add a little something special to your meal. Plus, it’s a wonderful conversation starter – most people are intrigued by the unique flavour of citron!

Ingredients

Here’s what you’ll need to make this delightful Citron Rice:

• 0.5 cup rice
• 1.25 cups water
• 1 tsp gingely oil (sesame oil)
• 4 narthangai/citron fruit
• Salt to taste
• 0.125 tsp asafetida/hing
• 1 tbsp gingely oil (sesame oil)
• 0.5 tsp mustard seeds
• 2 tsp urad dal (split black lentils)
• 1 tbsp chana dal (split chickpeas)
• 5-6 red/green chillies, slit lengthwise
• 0.25 tsp turmeric powder
• 0.125 tsp asafetida/hing
• Curry leaves

Ingredient Notes

Let’s talk ingredients! A few things will make all the difference:

• Rice: I prefer using a medium-grain rice for this recipe. It holds its shape well and absorbs the flavours beautifully.
• Gingely Oil: Don’t skimp on the gingely oil! It’s the flavour of this dish.
• Narthangai (Citron): This is the star! We’ll talk more about it below.
• Asafetida (Hing): A little goes a long way. It adds a lovely savoury depth.
• Chillies: Adjust the number of chillies based on your spice preference.

Rice Varieties for Best Results

While any rice will work, some are better than others. I’ve found that Sona Masoori, or even a good quality basmati (though less traditional) work beautifully. Avoid short-grain sticky rice, as it won’t give you the fluffy texture we’re aiming for.

Understanding Gingely Oil (Sesame Oil) & Its Flavor Profile

Gingely oil, also known as sesame oil, is a cornerstone of South Indian cooking. It has a distinct nutty aroma and flavour that really elevates this dish. Make sure you’re using good quality gingely oil – the flavour difference is noticeable!

The Unique Taste of Narthangai (Citron Fruit) – Regional Variations & Availability

Narthangai, or citron, is a large, fragrant citrus fruit. It’s not typically eaten raw due to its thick rind and sour pulp. Instead, it’s used to make pickles, preserves, and, of course, this amazing rice! It’s commonly used in South Indian cuisine, particularly in Tamil Nadu. Finding it can be tricky outside of India. Check Indian grocery stores, or online specialty stores.

Asafetida (Hing): A Key Spice & Its Benefits

Asafetida, or hing, is a pungent spice with a unique flavour. It’s often used in Indian cooking to aid digestion and add a savoury depth. It’s especially important in dishes like this where we’re using a lot of citrus.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Cook the Rice: First, let’s get the rice ready. Pressure cook the rice with 1.25 cups of water and 1 tsp of gingely oil until it’s fluffy. Once cooked, spread it out on a plate with a little salt and oil to cool down. This prevents it from clumping.
2. Prepare the Citron: While the rice is cooking, let’s tackle the citron. Boil the whole citron fruits in water for about a minute to soften them slightly. Then, squeeze out the juice, strain out the seeds, and mix it with a pinch of salt and hing. Set this aside.
3. Temper the Spices: Now for the magic! Heat 1 tbsp of gingely oil in a pan. Add the mustard seeds and let them splutter. Then, add the urad dal and chana dal and sauté until golden brown. Add the slit chillies, turmeric powder, hing, and curry leaves. Sauté for another minute until fragrant.
4. Combine & Serve: Pour the tempered spices and the citron juice into the cooled rice. Gently mix everything together, making sure the rice is evenly coated. Adjust the salt and oil to your liking. Serve warm with fryums or your favourite pickle.

Expert Tips

Here are a few tips to help you nail this recipe:

Achieving the Perfect Rice Texture

Fluffy rice is key! Don’t overcook it. You want each grain to be separate and distinct. Spreading it out to cool helps with this.

Balancing the Tanginess of Citron

The tanginess of the citron can vary. Start with the amount of juice specified in the recipe and add more to taste. A little sugar can also help balance the flavours if it’s too tart.

Tempering Techniques for Maximum Flavor

Don’t rush the tempering process! Let the spices sizzle and release their aromas. This is where a lot of the flavour comes from.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment (Mild to Spicy): Reduce or omit the chillies for a milder flavour. Add more for extra heat. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations (Pongal, Onam): This dish is often made during festivals like Pongal and Onam. It’s a wonderful addition to a festive spread.

Serving Suggestions

This Citron Rice is delicious on its own, but it also pairs well with:

• Fryums (papad)
• Pickle
• Yogurt
• A simple vegetable side dish

Storage Instructions

Leftover Citron Rice can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

FAQs

Let’s answer some common questions:

What is Narthangai and where can I find it?

Narthangai is a type of citron fruit used in South Indian cooking. You can find it at Indian grocery stores or online specialty stores.

Can I use lime or lemon juice as a substitute for citron?

While you can use lime or lemon juice in a pinch, it won’t have the same unique flavour as citron. The taste will be different, but it will still be tasty!

How can I adjust the sourness of the citron rice?

Add more or less citron juice to adjust the sourness. A pinch of sugar can also help balance the flavours.

What is the best type of rice to use for this recipe?

Medium-grain rice like Sona Masoori works best. Basmati can also be used, but it’s less traditional.

How long does citron rice stay fresh?

Citron Rice stays fresh in the refrigerator for up to 2 days.

Enjoy making this delicious and unique Citron Rice! I hope it brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!