Carrot narthangai sadam-How to make-Step by step photos


Carrot narthangai sadam


Cuisine Style: Tamil Nadu, South India | Preparation Time: 10 minutes | Cooking Time: 5 minutes | To Serve: 4 | Type: Lunch | Take with : Pappadam, Pickle, Papad, appalam, chips, chutney, Stir fry or fry, varuval

Ingredients

  • Narthangai [Citron ] – ½ fruit
  • Plain Rice - 1 cup
  • Peanuts – 3 tbsp [roasted & peeled]
  • Carrot – ½ cup [grated]
  • Onion – 1 [sliced]
  • Green Chilli – 1
  • Dry red chilli – 1
  • Ginger – 1 tbsp [finely chopped]
  • Curry leaves - 1 spring
  • Mustard seed - 1 tbsp
  • Bengal gram - 3 tbsp
  • Urad Dal - 1 tbsp
  • Turmeric powder - 1 tsp
  • Asafetida - 1 tsp
  • Salt to taste
  • Oil - 3 tbsp

Preparation

  • Boil rice & spread over the plate to cool.
  • Heat oil in a pan, add mustard seeds and let it splutter. Then add Bengal gram, urad dal, peanuts, sauté then add onion sauté till soft.
  • Add carrot, ginger, dry red chilli green chilli, curry leaves, turmeric powder and Asafetida sauté.
  • Add boiled rice and salt mix well. Then add Narthangai juice mix well in low flame.
  • Then cut off heat & serve hot.

How to Make Carrot Narthangai sadam - Stepwise Pictures

Heat oil in a pan add mustard & let it splutter, bengal gram, urad dal saute till light brownHeat oil in a pan add mustard & let it splutter, bengal gram, urad dal saute till light brown

Add peanuts sauteAdd peanuts saute

Add onion saute till softAdd onion saute till soft

Add green chilli, ginger and dry red chilli sauteAdd green chilli, ginger and dry red chilli saute

Add curry leaves sauteAdd curry leaves saute

Add carrot sauteAdd carrot saute

Add asafetidaAdd asafetida

Add turmeric powder mix wellAdd turmeric powder

Mixture is readyMixture is ready

Add boiled riceAdd boiled rice

Add salt mix wellAdd salt mix well

Mix well with out white riceMix well with out white rice

Now add narthangai juice, mix wellNow add narthangai juice, mix well

Narthangai sadam-Ready to serveNarthangai sadam-Ready to serve

Serve hot with chutney, pickle or chipsServe hot with chutney, pickle or chips


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