Orange Rasam Recipe
Orange Rasam is a delightful South Indian dish that blends the traditional flavors of rasam with the bright, citrusy goodness of orange juice. This unique twist on the classic rasam provides a perfect balance of sweet, sour, and spicy elements. The addition of fresh orange juice enhances the flavor, creating a refreshing and comforting experience for the taste buds. Whether served with rice, papad, or a side of vegetable curry, this dish is sure to leave a lasting impression.
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredients | Quantity |
|---|---|
| Tuvar 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 | To taste |
| Coriander leaves | Chopped, as needed |
| Asafoetida | 1/4 teaspoon |
| Orange zest | 1 teaspoon |
For Tempering:
| Ingredients for Tempering | Quantity |
|---|---|
| Ghee | 1 teaspoon |
| Mustard seeds | 1/2 teaspoon |
For Rasam Masala Powder:
| Ingredients for Rasam Masala | Quantity |
|---|---|
| Whole black pepper | 1 teaspoon |
| Cumin seeds | 2 teaspoons |
| Curry leaves | 5 leaves |
| Red chili powder | 1 teaspoon |
| Tuvar dal (Arhar dal) | 2 teaspoons |
Preparation Time
10 minutes
Cooking Time
25 minutes
Instructions
-
Prepare the Base for Rasam
In a saucepan, combine 2 glasses of water, chopped tomatoes, turmeric powder, asafoetida, salt, and orange zest. Bring the mixture to a boil and allow it to cook for 10 to 15 minutes, until the tomatoes soften and blend with the spices. -
Make the Rasam Masala Powder
While the base is cooking, heat a small pan and dry roast the whole black pepper, cumin seeds, curry leaves, red chili powder, and tuvar dal. Stir the ingredients continuously for about 1 to 2 minutes to bring out their aromas. Once roasted, set them aside to cool before grinding into a fine powder. -
Combine and Cook
After 10 to 15 minutes, add the cooked tuvar dal to the boiling mixture. Stir in the freshly ground rasam masala powder and let the rasam simmer for another 4 to 5 minutes, allowing the flavors to meld together. -
Add the Orange Juice
Once the rasam has cooked, turn off the heat. Add the fresh orange juice and lemon juice to the mixture, stirring gently to combine. This addition will infuse the rasam with a delicious citrusy tang. -
Prepare the Tempering
In a small tempering pan, heat the ghee. Add the mustard seeds and wait for them to crackle. Once the seeds pop, pour the hot tempering into the rasam and mix well to incorporate the flavors. -
Garnish and Serve
Finally, garnish the rasam with freshly chopped coriander leaves. Serve this tangy and flavorful Orange Rasam alongside steamed rice, beetroot thoran, and crispy papad for a complete and satisfying South Indian meal.
Tips:
- Adjust the Spice Level: You can modify the amount of red chili powder based on your preferred spice level.
- Freshness is Key: Use freshly squeezed orange juice and lemon juice for the best flavor.
- Serving Suggestions: This rasam pairs wonderfully with a side of rice, vegetables, or even some crusty bread for a comforting meal.
Let us know how you enjoyed making and tasting this refreshing Orange Rasam! It’s a perfect way to brighten up any meal with its zesty twist on the classic rasam recipe.
