Orange Rasam
Spicy, tangy, zesty, yet incredibly refreshing, this Orange Rasam will be your new favorite way of making this traditional South Indian staple dish.
Servings: 6 portions
Ingredients
- ½ cup chopped tomatoes
- 2 oranges peeled & segments separated
- ½ cup toor daal cooked and mashed
- 3 tablespoons rasam powder
- 4 cloves garlic peeled & crushed
- 1 inch ginger julienned
- 4 teaspoons salt
- 6 cups water divided
- 2 teaspoons lemon juice
- 1 cup orange juice
- 2 teaspoons orange zest
- 3 teaspoons jaggery
- 2 tablespoons coriander leaves finely chopped
For tempering / tadka
- 1 tablespoon ghee or oil
- 1 teaspoon mustard seeds rai
- ½ teaspoon cumin seeds jeera
- 8-10 curry leaves
Instructions
Making orange rasam
- Boil 1 cup of water, add tomatoes & cook them for 6-8 minutes till they turn soft.½ cup chopped tomatoes, 6 cups water
- Add the remaining 5 cups of water, orange segments, cooked dal, rasam powder, garlic, ginger & salt and boil on medium heat for 5 minutes.2 oranges peeled & segments separated, ½ cup toor daal, 3 tablespoons rasam powder, 4 cloves garlic, 1 inch ginger julienned, 4 teaspoons salt
- Add lemon juice, orange juice & zest, jaggery & coriander leaves and boil for 2 minutes.2 teaspoons lemon juice, 1 cup orange juice, 2 teaspoons orange zest, 3 teaspoons jaggery, 2 tablespoons coriander leaves
Rasam tempering / tadka
- Heat a pan for tempering on medium heat. Add ghee & all ingredients for tempering & when the mustard seeds crackle, add it to the rasam.1 tablespoon ghee or oil, 1 teaspoon mustard seeds, ½ teaspoon cumin seeds, 8-10 curry leaves
- Boil for another minute & serve.
Video
Notes
- Use ripe & sweet oranges for best results.
Nutrition
Calories: 134kcal | Carbohydrates: 23g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 1604mg | Potassium: 221mg | Fiber: 4g | Sugar: 10g | Vitamin A: 286IU | Vitamin C: 79mg | Calcium: 60mg | Iron: 1mg