Category: Dinner, Fasting Recipes, Healthy Cooking, Lunch, Summer Recipes
Cuisine: Tamilnadu
Cooking Method: Boiling, Grinding, Pressure Cooking, Roasting, Tempering
Yields: 4 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 10 Mins Total Time: 20 Mins
Every South-Indian meal has atleast two course. Usually it begins with sambar and followed by rasam. Rasam is an integral part of any south-Indian full meals. It is made of spices that can soothe the tummy after any heavy meal. While there are many traditional rasam varieties, I have used oranges to make this rasam. Trust me it is one of the very refreshing rasam I have made so far. This Orange rasam can be had with rice or served as a soup. Its very soothing, refreshing and such a comfort food. I have used freshly squeezed orange juice along with the zest for a fresher feel. Do try this refreshing Orange rasam and enjoy.
Ingredients
Adjust Servings
- Tempering Ingredients
- Rasam Powder (Roast and Grind)
Instructions
- In a pan, dry roast coriander seeds, red chilli ,half teaspoon of pepper and 1/4 tsp of cumin seeds until raw smell goes off. Coarsely crush them in a mixer jar. This is the fresh rasam powder we will use.
- Slit One tomato and boil them in water until skin peels off. Let it cool and crush them with hands.
- Add turmeric powder, salt, rasam powder, curry leaves and coriander leaves. Add dal water and a laddle of cooked toor dal. Add 1/4 tsp of orange zest. Let it foam up. Add half a cup of orange juice. Turn off and close the pan.
- Make a tempering of cumin seeds and red chilli with ghee. Transfer to the rasam. Serve with rice or enjoy as such for a refreshing rasam.
Notes
- I have only used orange juice and orange zest in this recipe. You can also add oranges while boiling tomatoes to get a feel of oranges in every bite.