Chennai
Orange Rasam Recipe
Prep Time | 5 minutes |
Cook Time | 15 minutes |
Servings |
people
MetricUS Imperial
|
Ingredients
- ½ cup Tur dal Cooked
- 4 glasses Water
- 2 tomatoes
- Juice of 1 whole orange
- 1 tsp Lemon juice
- ¼ tsp Turmeric powder
- 1½ tsp Salt
- ¼ tsp Hing
- 2 tsp coriander leaves finely chopped
- 1 tsp orange zest chopped
- 1 tsp ghee
- ½ tsp Mustard seeds
To Roast & Grind
- 1 tsp pepper
- 1½ tsp Cumin seeds
- 5-6 Curry Leaves
- 1 Red Chilly
- 1 tsp Tur dal
Ingredients
To Roast & Grind
|
|
Instructions
- Add finely chopped tomatoes, turmeric powder, hing, salt, and the orange zest to 2 glasses of water. Allow this to boil for 10 to 15 minutes (until raw smell vanishes).
- Mash cooked tur dal and dilute with 2 glasses of water.
- In a pan heat some oil and put in all the ingredients to be roasted and roast till the ingredients are slightly browned.
- Grind the roasted components into a coarse powder.
- Add the dal water and the ground coarse powder to the boiling rasam.
- Allow boiling for 5 to 7 minutes. (Till bubbles on top)
- Remove from flame; add juice of orange and lemon juice.
- Heat ghee, add mustard seeds and allow spluttering.
- Add the seasoning to rasam.
- Garnish with coriander leaves and serve hot with rice.
Recipe Notes
Choose a tangy orange for making this rasam.
Adding lemon juice is optional.