Tangy Orange Rasam Recipe – A Flavorful South Indian Soup

Orange Rasam Recipe

Orange Rasam is a delightful and tangy South Indian dish, featuring the natural sweetness of orange juice and the bold flavors of aromatic spices. This unique twist on the classic rasam combines citrusy goodness with the deep, earthy flavors of cumin, coriander, and curry leaves, creating a warm and comforting dish. Perfectly balanced with a touch of spice and citrus, this rasam pairs wonderfully with steamed rice and cabbage thoran, making for a complete and satisfying South Indian meal.

Ingredients

Instructions

1. Prepare the Rasam Base
   In a medium-sized saucepan, combine 2 cups of water with the chopped tomatoes, turmeric powder, asafoetida (hing), salt, and orange zest. Bring this mixture to a boil over medium heat and let it simmer for 10 to 15 minutes until the tomatoes are soft and the flavors meld together.

2. Make the Rasam Masala
   While the tomato mixture simmers, heat a pan over medium heat and dry roast the black pepper, cumin seeds, curry leaves, red chili, and toor dal for 2-3 minutes. Stir occasionally to ensure the spices don’t burn. Once the spices are roasted, remove the pan from the heat and allow the mixture to cool. Once cooled, grind the roasted spices into a coarse powder using a spice grinder or mortar and pestle.

3. Combine the Rasam Mixture
   Once the tomatoes are soft and the water has reduced slightly, add the cooked toor dal (if using). Stir in the freshly ground rasam masala and allow the mixture to boil for another 4-5 minutes. If the consistency is too thick, you can add more water to adjust.

4. Add Orange and Lemon Juices
   After the rasam has boiled for 4-5 minutes, turn off the heat. Stir in the freshly squeezed orange juice and lemon juice. Mix well to combine the citrusy flavors with the spicy broth. Taste and adjust the salt if necessary.

5. Prepare the Seasoning (Tadka)
   In a small tadka (tempering) pan, heat the ghee over medium heat. Once the ghee is hot, add the mustard seeds. Allow them to crackle and pop for a few seconds. Then, add the curry leaves and sauté them for a few seconds until they become fragrant.

6. Final Assembly
   Pour the hot tadka over the rasam mixture. Garnish with freshly chopped coriander leaves. Stir the rasam gently to mix the seasoning with the rest of the soup.

7. Serve
   Serve the Orange Rasam hot with steamed rice, paired perfectly with a side of cabbage thoran (poriyal) for a traditional South Indian meal. This dish can also be enjoyed on its own as a comforting, tangy soup.

Tips for Making the Best Orange Rasam

• Toor Dal Option: While the toor dal adds a nice texture to the rasam, it’s optional. If you’re looking for a lighter version, feel free to skip it.
• Adjust Spice Levels: If you prefer a milder rasam, reduce the amount of red chili powder or substitute it with a milder chili variety.
• Fresh Orange Juice: Use fresh orange juice for the best flavor. Pre-packaged juices may contain added sugars or preservatives that alter the taste.
• Customize the Seasoning: Feel free to adjust the amount of curry leaves and mustard seeds in the tadka to suit your taste preferences.

Serving Suggestions
This Orange Rasam pairs exceptionally well with Steamed Rice and Cabbage Thoran (a simple stir-fry with cabbage, coconut, and spices) to complete the meal. You can also serve it with a side of Papadum or Rasam Powder Rice for a satisfying and wholesome South Indian feast.

Nutritional Information (Per Serving)

This nutritional breakdown is an approximation and can vary depending on the specific ingredients used.

Enjoy this vibrant and flavorful Orange Rasam, a perfect dish for lunch or a light dinner, bringing warmth and zest to your table.