Southern Spiced Orange Rasam – featuring a light, sweet and sour flavor with spiced undertones, this rasam is packed full of antioxidants and immune boosters!
Rasam is truly like a superfood. With turmeric and black pepper to keep that immune system healthy, antioxidants that tighten your skin, and spices that increase your metabolism, it’s the perfect medley of spice and nutrition.
And there’s no shortage of aromatic flavors. The homemade rasam masala has whole spices that are toasted for maximum flavor! Mixed with the fresh orange juice and tomato, the deep earthiness from the spices are met with refreshing sweeter, sour tones. And what a heavenly combination it is!
HOW TO MAKE SOUTHERN SPICED ORANGE RASAM:
- Make the Rasam Masala Powder! Roast the spices and grind them to a powder.
- Make the Rasam base! Boil the tomatoes and mash them coarsely when tender. Add the dal, 1½ tbsp rasam masala powder and other spices, then simmer for 5-8 minutes.
- Add the Orange! Mix orange juice and orange zest, and simmer for 5 minutes.
- Tadka time! Make the tadka and add it to the rasam.
- Serve warm! Strain it, if you want to enjoy it as a light refreshing drink like a clear soup. Garnish with orange zest and fresh cilantro and serve it warm!
Southern Spiced Orange Rasam - featuring a light, refreshing flavor with spiced undertones, this variation of rasam, full of antioxidants and immune boosters, is the perfect medley of fresh spices and nutrition.
- 2 medium tomatoes , chopped
- 1/2 cup orange juice
- 2 cloves garlic , smashed
- 1/2 inch ginger , julienned
- 2 tbsp toor dal (split pigeon peas lentils) , boiled and thickly cooked
- 1 1/2 tbsp rasam masala powder , made from above ingredients
- salt , to taste
- 1 tbsp lemon juice , or as needed depending on the sourness of orange juice
- 2 1/2 cups water
- 2 tsp orange zest
- 3 tbsp cilantro , finely chopped
- pinch asafoetida powder (hing)
- 1 tbsp ghee , or coconut oil
- 3-4 curry leaves
- 1/2 tsp mustard seeds
For the rasam powder, heat the ghee or coconut oil and light roast all the spices (except the turmeric) till fragrant. Make sure to roast them on medium flame for 1-2 minutes only, otherwise the spices might burn and become bitter and ruin the color of the rasam.
Then, transfer to a food processor or blender and grind with the turmeric until it becomes a fine powder. Set aside in a small bowl. We will only use some of the masala, so you can store the rest in an airtight container in a fridge or pantry, it’s good for 2-3 months.
In 1/2 cup of water, boil the tomatoes for 5 minutes on medium heat. When tender, mash them coarsely using the back of a spoon.
Now, add the remaining 2 cups of water, dal, 1 1/2 tbsp rasam masala powder (made above), garlic, ginger and salt. Simmer on medium heat for 5-8 minutes.
Now add in the orange juice and 1 tsp of the orange zest, and simmer for 5 minutes.
If you want it a little more sour, taste and add in the lemon juice, if needed. If you want it on the sweeter side, then taste and add 1/2 tsp jaggery.
While it’s simmering, in another small pan, we’ll make the tadka. Add in the ghee, mustard seeds, curry leaves, and asafoetida (hing) and let them crackle.
Once they crackle add the tadka into the rasam. Let the rasam boil for another minute and switch off the gas.
Rasam is ready to be enjoyed in two different ways:
a) As a light refreshing drink which can be served as a clear soup - just strain the rasam before serving.
b) As a part of a meal with with some rice and curries.
Garnish with the remaining orange zest and fresh cilantro. Serve warm and enjoy!
- Adjust the lemon juice based on the sweetness-sourness of the orange juice.
- If you want it on the sweeter side then taste and add 1/2 tsp jaggery.
- You can adjust the amount of water depending on the consistency that you require.
- I wanted to keep the rasam light like a clear soup, so I only added 2 tbsp of toor dal. You may double the toor dal, if you like it thicker with your rice.
- Don't overheat the rasam while serving, otherwise it will lose its refreshing flavor.
- You can always adjust the spice level to your taste by either adding black pepper or the rasam masala powder before serving.
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