Rasam is a very light and tasty main course for rice. Rasam can also be served as soup. Generally tomato-dal rasam is the conventional. We do make different variety of rasam. Lemon rasam is one such variety. This is a orange season, and I use the orange peel to make delicious Orange kuzhambu. When I made orange kuzhambu today, I got an idea of making orange rasam. Then I tried making orange rasam and it turned out delicious. Orange Rasam, a Rasam flavored with Orange zest, lemon and orange juice, and freshly ground rasam powder. A very tempting and appetizing rasam. Can be served as soup also.
Preparation and Yield:
| Preparation time | 5 mins |
| Cooking Time | 20 mins |
| Servings | 4 |
| Recipe Category | Main |
| Recipe Cuisine | South Indian |
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| Orange Rasam Recipe |
Ingredients:
| Thoordal | 2 tablespoon |
| Tomato | 1 roughly chopped |
| Orange | 1 |
| Salt | To taste |
| Orange Juice | from 1/2 orange |
| Lemon Juice | from 1/2 lemon |
| Hing | a generous pinch |
| Chopped Coriander Leaves | For garnishing |
For grinding:
| Thoordal | 1 tablespoon |
| Coriander Seeds | 1 tablespoon |
| Peppercorns | 1/2 teaspoon |
| Red Chilli | 1 |
| Cumin Seeds | 1/2 teaspoon |
| Ghee | 1 teaspoon |
For Seasoning:
| Ghee | 1 tablespoon |
| Mustard Seeds | 1 teaspoon |
| Curry Leaves | few |
| Pepper-Cumin Powder | 1/2 teaspoon |
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| Orange Rasam Recipe |
Method:
- Take thoor dal in a vessel. Add water and pressure cook till the dal is mushy. Mash it nicely and set it aside
- Heat 1 teaspoon of ghee and add all the grinding ingredients and roast till the dal turns golden brown. Take this aside and allow it to cool
- Take these ingredients in a mixer jar and grind it to a smooth powder. The fresh rasam powder is ready
- Take an orange and grate the zest and set it aside
- Heat a sauce pan, add tomato, orange zest, curry leaves, salt, hing, ground rasam powder. Add 2 cups of water and allow the rasam to boil till the tomatoes are nicely cooked
- Then add the mashed dal and stir well. Add 2 cups of water and adjust the consistency
- When a forthy layers starts to form on the top of the rasam, switch off the flame. Do not allow the rasam to boil. Heat ghee in a pan. Add mustard seeds and allow to sputter. Add pepper-cumin powder along with curry leaves and saute for few seconds. Remove from flame and add the seasoning to the rasam
- Allow the rasam to warm and then add orange and lemon juice. Finally garnish with freshly chopped coriander leaves
- Serve the delicious Orange rasam as a soup or serve with rice along with a teaspoon of ghee and enjoy the dish!
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| Orange Rasam Recipe |