Orange Rasam Recipe

Orange rasam recipe – a delicious and comforting South Indian rasam flavored with orange. This recipe has freshly ground spices and lentils with the goodness of fresh orange juice. Rasam is a traditional South Indian dish that can be served as a warm soup or eaten with steamed rice.

While we use tamarind in plain rasam, this orange rasam has both orange juice and tomatoes added. This gives it a slightly sweet and tangy flavour while the freshly ground spices give it a spicy taste.

A typical South Indian lunch usually has rice served with sambar or kuzhambu, then rasam and finally curd.

The spices that we add in rasam helps in digestion.

In this recipe, we do not use rasam powder and instead use fresh spices, which gives a nice aroma and flavor to the rasam. Freshly squeezed orange juice along with cooked lentils too are added to the rasam. I ocassionally make this version as an alternative to the regular plain rasam.

You can have it just as a soothing warm soup. You can even serve it with rice along with a side dish like baby potato fry or brinjal fry.

Oranges are a great source of vitamin C and are also a good source of dietary fiber. Lets move on to the recipe for easy orange rasam.

How to make Orange Rasam step by step

1. Wash toor dal 4-5 times. Drain the water. Take the dal in a pressure cooker.
2. Pressure cook the dal with 3/4 cup water for 3-4 whistles on medium flame, till it turns soft and remove from heat. Once the pressure has released by itself, open the cooker and mash the dal with the back of a ladle and set aside.
3. Meanwhile, heat a pan or kadai. Add the spices – cumin seeds, black pepper, dry red chillies, toor dal and chana dal and dry roast till the dal changes to golden brown color and you get a nice aroma.
4. Remove from heat and let this cool down. Then grind it to a powdery consistency.
5. Blanch the tomatoes.
6. Once the tomatoes cool down, remove the skin of the tomatoes and puree it in a blender or mixer.
7. Also, squeeze the oranges and extract the juice. Set this freshly squeezed orange juice aside.
8. Take the tomato puree in a pan or pot. Add turmeric powder and asafoetida. Bring this to a boil and let it cook for around 3 minutes.
9. Reduce the heat and add the cooked toor dal along with orange juice.
10. Add 3 cups of water. Sprinkle the freshly ground spices too along with salt.
11. Let this simmer on a low flame till it starts to froth. Now switch off the flame.
12. For tempering, heat oil in a pan. Add mustard seeds. Once they splutter, add dry red chillies and curry leaves. Saute for a few seconds and remove from heat.
13. Add this tempering to the rasam. Stir well. Garnish with finely chopped coriander leaves. Orange rasam is ready to be served hot.

Orange Rasam Recipe | South Indian Rasam

( 1 cup = 250 ml )

Orange Rasam recipe

Category:Main

Cuisine:South Indian

Author:Jiya Jesh

Yield:4 servings

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

orange rasam – comforting South Indian style rasam using lentils, orange juice and spices. Great to have as a soup or as an accompaniment to rice.

Ingredients

• 1/4 cup toor dal (pigeon peas / thuvaram paruppu)
• 1/2 cup fresh orange juice
• 2 medium-sized ripe tomatoes
• 1/4 tsp turmeric powder
• A pinch of asafoetida (hing)
• 1 tbsp finely chopped coriander leaves (or cilantro)
• Salt to taste
• 1/2 tsp cumin seeds (jeera)
• 1/2 tsp black peppercorns (milagu / kali mirch)
• 2 dry red chillies
• 1/2 tsp toor dal
• 1/2 tsp chana dal (bengal gram dal / kadalai paruppu)
• 1/2 tsp mustard seeds
• 1 dry red chilli
• A sprig of curry leaves
• 1 tsp oil

Instructions

1. Wash toor dal 4-5 times. Drain the water. Pressure cook the dal with 3/4 cup water for 3-4 whistles on medium flame, till it turns soft and remove from heat. Once the pressure has released by itself, mash the dal with the back of a ladle and set aside.
2. Meanwhile, heat a pan. Add the spices – cumin seeds, black pepper, dry red chillies, toor dal and chana dal and dry roast till the dal changes color to golden brown and you get a nice aroma. Remove from heat and let this cool down slightly. Then grind it to a powdery consistency.
3. Blanch the tomatoes.
4. Once the tomatoes cool down, remove the skin of the tomatoes and puree it in a blender or mixer.
5. Freshly squeeze the oranges and extract the orange juice. Set this freshly squeezed orange juice aside.
6. Now take the tomato puree in a pan or pot. Add turmeric powder and asafoetida. Bring this to a boil and let it cook for around 3 minutes.
7. Reduce the heat and add the cooked toor dal along with orange juice.
8. Also add 3 cups water. Sprinkle the freshly ground spices too along with salt.
9. Let this simmer on a low flame till it starts to froth. Now switch off the flame.
10. For tempering, heat oil in a pan. Add mustard seeds. Once they splutter, add dry red chillies and curry leaves. Saute for a few seconds and remove from heat. Add this tempering to the rasam. Stir well. Garnish with finely chopped coriander leaves. Orange rasam is ready to be served hot.

Notes

• For blanching the tomatoes, boil water in a pot. Wash the tomatoes and make a cross on the bottom of the tomatoes. Once the water comes to a boil, add the tomatoes to the boiling water. Remove the tomatoes in 2 minutes, using a slotted spoon and plunge them in cold water. You will find that the tomatoes get peeled easily.
• Use fresh orange juice for this recipe.

Nutrition Information

Serving size:1 serving Calories:51 calories Fat:1.4 g Saturated fat:0.2 g Unsaturated fat:0 g Trans fat:0 g Carbohydrates:8.6 g Sugar:4.3 g Sodium:5 mg Fiber:1.7 g Protein:1.6 g Cholesterol:0 mg