Orange Rasam Recipe

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 time5 mins
Cooking Time20 mins
Recipe CategoryMain
Recipe CuisineSouth Indian

Orange Rasam Recipe
Orange Rasam Recipe

Thoordal2 tablespoon
Tomato1 roughly chopped
Orange 1
SaltTo taste
Orange Juicefrom 1/2 orange
Lemon Juice  from 1/2 lemon
Hinga generous pinch
Chopped Coriander LeavesFor garnishing

For grinding:
Thoordal1 tablespoon
Coriander Seeds1 tablespoon
Peppercorns1/2 teaspoon
Red Chilli1
Cumin Seeds1/2 teaspoon
Ghee  1 teaspoon

For Seasoning:

Ghee1 tablespoon
Mustard Seeds1 teaspoon
Curry Leavesfew
Pepper-Cumin Powder1/2 teaspoon

Orange Rasam Recipe
Orange Rasam Recipe

  1. Take thoor dal in a vessel. Add water and pressure cook till the dal is mushy. Mash it nicely and set it aside
  2. 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

  3. Take these ingredients in a mixer jar and grind it to a smooth powder. The fresh rasam powder is ready

  4. Take an orange and grate the zest and set it aside

  5. 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

  6. Then add the mashed dal and stir well. Add 2 cups of water and adjust the consistency

  7. 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

  8. Allow the rasam to warm and then add orange and lemon juice. Finally garnish with freshly chopped coriander leaves 

  9. Serve the delicious Orange rasam as a soup or serve with rice along with a teaspoon of ghee and enjoy the dish!
  10. Orange Rasam Recipe
    Orange Rasam Recipe

Post a Comment

Wow! loved the idea. I made pomegranate juice rasam, without puli. Came out excellent. Will try orange with lemon juice added as well and give you feedback.



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