Description
A tangy and flavorful rasam recipe enriched with fresh orange juice for a delightful twist.
Ingredients
Scale
- 2 tbsp Ghee or Coconut Oil
- 2 medium Tomatoes
- 1 cup Orange Juice
- 1 tbsp Orange Zest
- 2 cloves Garlic
- 0 inch Ginger
- 2 tbsp Toor Dal
- 1 tbsp Rasam Masala Powder
- 1 tsp Salt
- 1 tbsp Lemon Juice
- 3–4 leaves Curry Leaves
- 0 tsp Mustard Seeds
- 1 pinch Asafoetida Powder
Instructions
- Heat ghee or coconut oil in a pan. Add dried spices—coriander, cumin, fenugreek, black pepper, and chilies—and roast for 1-2 minutes until fragrant. Blend with turmeric into a fine powder and store any excess for later use.
- In a separate pot, bring 1/2 cup of water to a gentle boil. Add the chopped tomatoes and cook for about 5 minutes or until tender. Mash them coarsely and set aside.
- Combine the mashed tomatoes, 2 cups of water, boiled toor dal, rasam masala, smashed garlic, julienned ginger, and salt in a pot. Cook on medium heat for 5-8 minutes until heated through and flavors meld.
- Stir in the fresh orange juice and zest, then let it simmer for an additional 5 minutes. Adjust the flavor with lemon juice for extra tartness or add some jaggery if you prefer sweetness.
- In a small pan, heat ghee. Pour in mustard seeds and curry leaves until crackling and fragrant. Pour the mixture into the rasam and boil for one more minute to infuse the flavors.
- Optionally strain the broth for a clear soup or serve over steamed rice with your favorite curries. Garnish with the remaining orange zest and a sprinkle of fresh cilantro for a lovely finish.
Notes
- This rasam can be enjoyed as a soup or served over rice.
- Adjust the spices to your taste preference.
- For a sweeter version, add jaggery.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg