Cooks Joy

Orange Rasam

I never get bored with rasam and our lunch has one form of rasam every day. I had been wanting to make this rasam for quite sometime and I finally got around to making it. Not being satisfied with the vessel used for the pictures, I clicked some more the next day with leftover rasam. It was a tasty rasam with a mild orange flavor. If your oranges are not sour enough, you can add lemon juice like I did. To enhance the flavor, I also added some orange zest. Recipe adapted from “aval vikatan” tamil magazine.

This is the 11th rasam in the blog and to checkout the other rasams, use this link.

Ingredients – For Masala

1.5 tsp peppercorns
1.5 tsp cumin seeds (Jeeragam)
2 tsp toor dal (Thuvaram Paruppu)
2 dry red chillies

Ingredients – For Rasam

1 tsp ghee
1/4 tsp mustard seeds
1/4 tsp fenugreek seeds (vendhayam)
2 cups dal water (Mix 2 tbsp of cooked toor dal with 2 cups water)
1 cup water
2 tomatoes chopped (1.5 cups roughly)
A pinch of turmeric powder
A pinch of asafoetida
Salt to taste
1/2 tsp orange zest – optional (refer to notes)
1/2 cup orange juice
2 tbsp lemon juice - optional (refer to notes)
Coriander leaves to garnish

My Notes

Zest is the orange portion of the skin. I use a microplane grater to grate just the orange portion. (White portion is bitter.)
Lemon juice is needed only if the orange is not sour enough.

Method

Dry roast peppercorns, cumin, toor dal and chillies.