Orange Rasam Recipe – A Flavorful South Indian Delight
Orange Rasam is a delightful, tangy soup that combines the refreshing citrus flavor of oranges with the warm spices characteristic of South Indian cuisine. The rich, flavorful broth is made with a mixture of cooked lentils, tomatoes, and aromatic spices, offering a perfect balance of savory and citrusy notes. This dish is not only comforting but also an excellent accompaniment to rice, making it an ideal choice for a wholesome lunch or dinner.
Ingredients for Orange Rasam
| Ingredient | Quantity |
|---|---|
| Tur Dal (Arhar Dal) | 1/2 cup (cooked) |
| Tomatoes | 2, chopped |
| Orange Juice | 1/2 cup |
| Lemon Juice | 1 teaspoon |
| Turmeric Powder | 1/4 teaspoon |
| Salt | As per taste |
| Fresh Coriander (Cilantro) | Chopped, for garnish |
| Asafoetida (Hing) | 1/4 teaspoon |
| Orange Zest | 1 teaspoon |
| Ghee | 1 teaspoon |
| Mustard Seeds (Rye) | 1/2 teaspoon |
| Whole Black Pepper | 1 teaspoon |
| Cumin Seeds | 2 teaspoons |
| Curry Leaves | 5 leaves |
| Red Chili Powder | 1 teaspoon |
| Tur Dal (Arhar Dal) | 2 teaspoons (for Rasam Powder) |
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 2
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Instructions for Making Orange Rasam
-
Preparing the Base:
Start by heating a saucepan with 2 glasses of water. Add chopped tomatoes, turmeric powder, asafoetida, salt, and orange zest. Stir everything well, then let the mixture simmer for about 10 to 15 minutes, allowing the flavors to blend together. This step will create the base for your rasam. -
-
Making the Rasam Powder:
In a separate pan, heat a dry skillet and add whole black pepper, cumin seeds, curry leaves, red chili powder, and tur dal. Sauté the mixture for about 1 to 2 minutes to release the flavors. Once roasted, let the mixture cool and then grind it into a smooth powder. Set aside for later use. -
Combining the Mixture:
After 10 to 15 minutes, once the tomato base has simmered and softened, add the cooked tur dal to the mixture. Stir in the freshly ground rasam powder and mix well. Let it cook together for another 4 to 5 minutes to allow the flavors to infuse into the dal. -
Adding the Citrus Elements:
Once the rasam has simmered, remove from heat. Now, add the freshly squeezed orange juice and lemon juice. Mix everything well and adjust the seasoning as needed. -
Tempering (Tadka):
To prepare the tempering, heat ghee in a small pan. Once hot, add mustard seeds and let them splutter. Pour this hot tempering directly over the rasam, giving it a good stir to combine. This will infuse the rasam with the aromatic flavors of ghee and mustard seeds. -
Garnish and Serve:
Garnish the Orange Rasam with freshly chopped coriander leaves. Serve hot with steamed rice, beetroot thoran (a side dish), and crispy papad for a delightful meal.
Tips for the Perfect Orange Rasam
- Fresh Oranges: For the best flavor, use fresh orange juice and zest. This will give your rasam a vibrant and natural citrusy taste.
- Adjust Spice Levels: Feel free to adjust the amount of red chili powder based on your spice tolerance. For a milder rasam, reduce the quantity of chili powder.
- Pairing: While traditionally served with rice, you can also enjoy Orange Rasam with bread or as a standalone soup for a light meal.
This Orange Rasam is not only a unique twist on the classic South Indian Rasam but also a healthy and vibrant dish perfect for a balanced meal. The combination of citrusy and savory flavors will leave your taste buds craving more, and it’s an excellent way to incorporate the goodness of oranges into your cooking!
