Narthangai, also known as kichilikkai, is like a huge-sized lemon but is green in colour. Besides preparing pickles, rice can also be prepared out of the juice of narthangai.
Ingredients
Narthangai – 2
Rice - 250 gm
Red chillies – 3
Green chillies – 3
Asafoetida powder - 1 spoon
Mustard - 1 spoon
Split urad dhal - 2 spoons
Channa dhal - 1 spoon
Turmeric powder - 1 spoon
Oil - 3 spoons
Curry leaves
Salt to taste
Method
Cook the rice and spread it on a flat-bottomed vessel. In a pan pour oil and splutter mustard and add red chillies, green chillies, urad and channa dhal. Toss it for some time and add it to the cooked rice. Add turmeric powder, salt and asafoetida powder to the rice.
Cut narthangai into half and squeeze the juice from it and add it to the rice and mix it well. When all the ingredients are mixed well, garnish it with curry leaves.
Eat the aromatic narthangai rice with fried pappad and chips.
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