Rasam varieties‎ > ‎

Orange Rasam


Ingredients:

Cooked tuar dal – ½ cup

Water – 4 glasses

Tomatoes – 2

Juice of 1 whole orange

Lemon juice – 1 teaspoon

Turmeric powder – ¼ teaspoon

Salt – 1 ½ teaspoon

Hing – ¼ teaspoon

Coriander leaves – 2 teaspoon (finely chopped)

Skin of orange – 1 teaspoon (chopped)

Ghee – 1 teaspoon

Mustard seeds – ½ teaspoon

Roast & grind to coarse powder:

Pepper – 1 teaspoon

Cumin seeds – 1 ½ teaspoon

Curry leaves – 5 or 6

Red chilli – 1

Tuar dal – 2 teaspoons

Method:

  1. Add finely chopped tomatoes, turmeric powder, hing, salt, skin of orange to 2 glasses of water.
  2. Allow this to boil for 10 to 15 minutes (until raw smell vanishes).
  3. Mash cooked tuar dal & dilute with 2 glasses of water.
  4. Add this dal water & the ground coarse powder to the boiling rasam.
  5. Allow boiling for 5 to 7 minutes. (Till bubbles on top)
  6. Remove from flame; add juice of orange & lemon juice.
  7. Heat ghee, add mustard seeds & allow spluttering.
  8. Add the seasoning to rasam.
  9. Garnish with coriander leaves & serve hot with rice.

Tip:

  • Choose a tangy orange for making this rasam.
  • Adding lemon juice is optional.


Comments