Rasam is a very light and tasty main course for rice. Rasam can also be served as soup. Generally we make the conventional tomato-dal rasam rasam. However we can make different variations in the 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.
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Recipe Card to make Orange Rasam
Orange Rasam Recipe
Servings: 4 people
Calories: 63kcal
Orange Rasam is a Rasam which is flavored with Orange Zest, Orange Juice and Lemon Juice. The flavor from Orange is unique and adds wonderful taste to the Rasam. You can also serve this as a soup. In this recipe, I have made the rasam using freshly ground rasam powder. You can use Rasam Powder instead.
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Ingredients
- 2 tablespoon Toor Dal (Pigeon pea)
- 1 nos Tomato roughly chopped
- 1 nos Orange
- ¼ cup Orange Juice from ½ Orange
- 1 tablespoon Lemon Juice from ½ Lemon
- 1 pinch Asafoetida (Asafetida / Hing)
- 2 tablespoon Coriander Leaves finely chopped
For Grinding
- 1 tablespoon Toor Dal (Pigeon pea)
- 1 tablespoon Coriander seeds
- ½ teaspoon Peppercorns
- 1 nos Red Chili
- ½ teaspoon Cumin Seeds
- 1 teaspoon Ghee
For Tempering
- 1 tablespoon Ghee
- 1 teaspoon Mustard seeds
- few Curry leaves
- ½ teaspoon Pepper Cumin Powder Optional
Instructions
Preparation
- Take thoor dal in a vessel. Add water and pressure cook till the dal is mushy. Mash it nicely and set it aside
- Take an orange and grate the zest and set it aside
Making of the Rasam Powder
- 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
Making of the Rasam
- 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.
Start with Tempering process
- 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!
Video
Notes
- Instead making the fresh rasam masala, you can use 2 tablespoon of rasam powder. But i strongly recommend to use freshly made Rasam Masala
Nutritional Info
Nutrition Facts
Orange Rasam Recipe
Amount Per Serving (1 cup)
Calories 63
Calories from Fat 28
% Daily Value*
Fat 3.1g5%
Saturated Fat 1.4g9%
Cholesterol 5.4mg2%
Sodium 12mg1%
Potassium 470mg13%
Carbohydrates 8.5g3%
Fiber 2.7g11%
Sugar 4.9g5%
Protein 2.2g4%
Vitamin A 32IU1%
Vitamin C 42mg51%
Calcium 4mg0%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with step by step Pictures :
- 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 |
