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Narthangai Rice

Published under: Rice

Narthangai (Citron) – 1, halved
Black Pepper Powder – 1 tsp
Urad Dal – 1 tsp
Cumin Powder – 1 tsp
Bengal Gram Dal – 1 tsp
Mustard Seeds – 1/2 tsp
Turmeric Powder – a pinch
Asafoetida – a pinch
Rice – 1 cup, cooked
Oil – 1 tsp
Salt as per taste

1. Sprinkle pepper powder and cumin powder on the narthangai halves.
2. Keep this near a flame for 15 minutes. Do not place it over a flame. This only needs to be near a heat source.
3. Heat oil in a pan.
4. Add mustard seeds, dals, asafoetida and turmeric powder.
5. Fry for a minute and add to the cooked rice.
6. Squeeze the narthangai juice over the rice.
7. Add salt and mix well.
8. Serve.

This is a good way to reduce pitham (upset stomach).

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

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