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
- 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.
Couldn’t resist clicking the pretty orange.
Sending to Lets Cook – Fruits