Orange Rasam

Rasam is a must have in any South Indian household. This Orange Rasam is an easy, flavourful rasam with orange juice. Rice, rasam and potato curry is a simple and perfect meal combo – Our family favourite too.. This Orange Rasam can be had with rice or even as a soup. With the goodness and flavour of oranges along with freshly ground spices this orange rasam is totally divine.

Now to the recipe…

[Preparation Time-5 mins : Cooking Time- 15 mins]

Ingredients:

• Tomato – 1
• Orange juice – 1/2 cup
• Turmeric powder – a pinch
• Salt – as needed
• Coriander leaves – few
• Water – 3 cups
• Garlic – 2 (crushed)

To grind coarsely

• Pepper corns – 10 to 15
• Coriander seeds – 1 tsp
• Jeera – 1/2 tsp
• Toor Dal – 1/2 tsp
• Rice – 1/2 tsp

To Temper

• Oil – 1 tsp
• Mustard – 1 tsp
• Asafoteida – a pinch
• Red Chilly – 1
• Curry leaves – few

Method:

• Take all the ingredients mentioned under “to grind coarsely” in a mixer and grind it coarsely. Keep this ready. Chop tomato and take it in a vessel.

• Add water to the tomatoes. Now add required salt, turmeric powder, crushed garlic, coriander leaves and mix well. Bring it to a boil. Now add the coarsely ground powder. Mix well and just bring it to a boil.

• Once it turns frothy add the orange juice, mix and switch off the flame. Heat a kadai and temper with the items mentioned under “to temper”. Add this to the orange rasam.

Thats it!! Comforting Orange Rasam is ready.

Serve hot with steamed rice.

Tips:

1. Rasam should never be boiled for a long time. Just bring it to a boil until it turns frothy.
2. After adding orange juice, do not let the orange rasam to boil.
3. U can add 2-3 tbsp of cooked & mashed toor dal, or cooked toor dal water.
4. U can skip garlic if u dont want, but it sure enhances the flavour.
5. If the orange juice is too tangy, reduce tomato accordingly.