Narthangai Rice Recipe – Authentic South Indian Citron Rice

Last Updated on 2 months by Neha Deshmukh

Narthangai Rice Recipe – Authentic South Indian Citron Rice

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Narthangai Rice. It’s a South Indian specialty, bursting with a unique tangy flavor that’s just… unforgettable. I first tasted this at my grandmother’s house, and it instantly became a favorite. It’s surprisingly easy to make, and the aroma alone will transport you straight to a South Indian kitchen!

Why You’ll Love This Recipe

This Narthangai Rice isn’t just delicious; it’s a little slice of South Indian culinary heritage. The star ingredient, Narthangai (citron), gives it a bright, citrusy tang that’s different from anything you’ve tasted. It’s comforting, flavorful, and perfect for a quick lunch or a satisfying dinner. Plus, it’s a fantastic way to experience a truly authentic South Indian flavor!

Ingredients

Here’s what you’ll need to make this magic happen:

• ?? cup raw rice
• 1 medium Narthangai (citron)
• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tbsp urad dal (split black lentils)
• 1 tbsp chana dal (split chickpeas)
• 3 tbsp peanuts
• Salt as needed
• 1 pinch asafoetida (hing)
• ?? tsp turmeric powder
• 2 red chilies
• 1-2 green chilies
• 1 small piece ginger
• Few curry leaves
• Few coriander leaves

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Narthangai (Citron): This is the star. It’s a citrus fruit, but unlike lemons or limes, it has a thick rind and a less acidic, more fragrant pulp. It’s commonly used in South Indian pickles and preserves. Finding it might take a trip to an Indian grocery store, but trust me, it’s worth it!
• Rice: I prefer using a medium-grain rice like Sona Masoori for this. It gets nice and fluffy. You can also use regular short-grain rice, but you might need to adjust the water slightly. About 180-200g of rice is perfect.
• Spices: Fresh spices are key! The mustard seeds should pop vigorously when heated, and the curry leaves should smell wonderfully fragrant. Don’t skimp on these – they really elevate the flavor.
• Citron Juice: You’ll need about 4 tablespoons of juice from one medium-sized citron.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the raw rice thoroughly under cold water. Then, pressure cook it with 1 cup of water (add an extra ½ cup if you’re using aged rice) for 3-4 whistles. Once cooked, spread the rice on a plate to cool completely. This is important – warm rice will get mushy!
2. While the rice is cooling, let’s make the paste. Grind the green chilies, ginger, curry leaves, and coriander leaves into a coarse paste without adding any water. A little texture is good here.
3. Now for the tempering! Heat the oil in a pan over medium heat. Add the mustard seeds, urad dal, chana dal, and peanuts. Sauté until the dals turn golden brown and the mustard seeds start to splutter.
4. Add the ground paste to the pan and sauté for about a minute, until fragrant. Then, mix in the turmeric powder and salt.
5. Turn off the heat and stir in the freshly extracted Narthangai juice (about 4 tablespoons from one medium citron). The residual heat will help release its flavor.
6. Finally, gently combine the tempering mixture with the cooled rice. Be careful not to mash the rice! Garnish with fresh coriander leaves.

Expert Tips

Want to take your Narthangai Rice to the next level? Here are a few tips:

• Perfect Tempering: Don’t rush the tempering! Let the dals and peanuts get nicely browned for maximum flavor.
• Cooling the Rice: Seriously, let the rice cool completely. It prevents it from becoming sticky.
• Flavor Balance: Taste as you go! Adjust the salt and Narthangai juice to your liking. The goal is a perfect balance of tangy, spicy, and savory.

Variations

This recipe is pretty versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: My family loves it medium-spicy, but you can adjust the number of green chilies and red chilies to suit your preference. For mild, use just one green chili and omit the red chilies. For extra spicy, add a few more green chilies!
• Festival Adaptations: Narthangai Rice is often made during Pongal and other South Indian festivals. It’s considered an auspicious dish.

Serving Suggestions

Narthangai Rice is fantastic on its own, but it’s even better with some accompaniments!

• Papadums/Vadams: Crispy papadums or vadams are a must-have!
• Potato Curry: A simple potato curry complements the tangy rice beautifully.
• Rasam: A light and flavorful rasam is another great pairing.
• Yogurt: A dollop of cool yogurt can balance the spice.

Storage Instructions

Leftovers? No problem! Store Narthangai Rice in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop.

FAQs

Got questions? I’ve got answers!

1. What is Narthangai and where can I find it?

Narthangai is a type of citron, a large citrus fruit with a thick rind. You can usually find it at Indian grocery stores, especially those specializing in South Indian ingredients.

2. Can I use lemon juice as a substitute for Narthangai? What adjustments should I make?

While lemon juice isn’t a perfect substitute, you can use it in a pinch. Use about 6-8 tablespoons of lemon juice and add a tiny pinch of sugar to mimic the subtle sweetness of Narthangai.

3. What type of rice is best for Narthangai Rice?

Medium-grain rice like Sona Masoori works best. It gets fluffy and absorbs the flavors beautifully.

4. How do I adjust the spice level of this recipe?

Adjust the number of green and red chilies to your liking. Remove the seeds from the green chilies for less heat.

5. Can this rice be made ahead of time? How should I store it?

Yes, you can make it ahead! Store it in an airtight container in the refrigerator for up to 2 days.

6. My tempering seems dry, how can I prevent that?

Make sure you’re using enough oil and that the heat isn’t too high. If it starts to look dry, add a teaspoon of oil.

Enjoy making this delicious Narthangai 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!