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

Method

Couldn’t resist clicking the pretty orange.

Enjoy!

Sending to Lets Cook – Fruits