ORANGE RASAM

Rasam is a light gravy with or without dal served with rice for main course.I prepare rasam daily at home and it would be either Tomato or Dal Rasam varieties.I have been hooked to this Orange Rasam ever since I saw the recipe on a T.V. show and was determined to do it until a load full of oranges came from my husband’s friend who owns a farm.I made some recipes using these oranges which turned super delicious.This rasam variety is not only tempting but appetizing as well.When you have guests over, you can even serve it as an appetizer or as a soup.

This fruiti rasam was an instant hit at home.I was quite happy with the result and intend to make it soon.I also made orange peel pachadi,a mildly flavored tamarind based orange peel gravy,which I will be posting later.You could also include a garlic pod while grinding the mixture or while boiling.I have also seen people adding orange zest to the rasam to add more tanginess and strong aroma.These fruti rasam is a compulsory inclusion in wedding and other functions.But why wait for any occasion?Each day is a new adventure to me trying,testing and photographing the recipes.So it a celebration all time for bloggers like me,he he…

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ORANGE RASAM

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main course

Food Advertisements by Cuisine

south indian

Food Advertisements by Prep Time

10 minutes

Cook Time

10 minutes

Servings

cup

Ingredients

• 1 orange
• 1/2 cup Tur Dal Cooked
• 1 tomato
• to taste salt
• a few coriander leaves
• 1 tsp Tur Dal
• 2 red chilli
• 1/2 tsp black pepper
• 1/2 tsp cumin
• 1/2 tsp mustard
• 1 red chilli
• 1 green chilli

Course main course Cuisine south indian Prep Time 10 minutes Cook Time 10 minutes Servings cup Ingredients 1 orange 1/2 cup Tur Dal Cooked 1 tomato to taste salt a few coriander leaves 1 tsp Tur Dal 2 red chilli 1/2 tsp black pepper 1/2 tsp cumin 1/2 tsp mustard 1 red chilli 1 green chilli

Instructions

1. Cook tur dal with turmeric and water and set aside for later use.

   
2. In a vessel add tur dal mixture,water and salt and boil.

   
3. Add chopped tomato and boil.Add asafoetida.

   
4. Once it has come to a boil,simmer it.

   
5. In a pan dry roast all the ingredients given in the to roast and grind table.

   
6. Wait till reaches golden brown colour.

   
7. Transfer it to a blender once cooled.

   
8. Grind nicely.

   
9. Add the powder to the boiling rasam.

   
10. Add lemon juice now.

    
11. Extract orange juice and set aside.

    
12. Pour the orange juice to the rasam.

    
13. Temper the ingredients given in the "to temper" table and pour in the temperings.

    
14. Switch off the flame and garnish with coriander leaves.

    
15. Enjoy Orange Rasam with hot steamed rice.

    

Recipe Notes

Notes

You can add a pod of garlic either crushed or whole to the rasam.

You can add orange zest also.

Don't boil the rasam too much after adding orange juice.