Spiced Orange Rasam — tangy, peppery, and spicy, elevate this classic South Indian drink by presenting it as a martini using a French Press! Paired with refreshing Peanut Kiwi Sago Crisps, this combination is both refined and tempting!

WATCH HOW TO MAKE SPICED ORANGE RASAM:

The orange rasam features black pepper, cilantro, garlic, and curry leaves that makes it super bright and sharp. With a fiery tadka and sweetness of oranges to round off the flavors, it’s such a light yet complex drink to enjoy!

The peanut kiwi sago bites offer a break in texture and is super refreshing! With coconut, tomatoes, cucumbers and a tangy dressing, this is the best pairing!

If you like this, please try my other recipes:

• Achari Paneer Upside Down Puff Pastry
• Instant Bajra Dosa
• Loaded Veggie Chilla – Moong Dal Pancakes
• Pineapple Rasam

5 from 2 votes

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Spiced Orange Rasam with Peanut Kiwi Sago Bites

Prep Time

15 mins

Cook Time

20 mins

 

Spiced Orange Rasam — tangy, peppery, and spicy, elevate this classic South Indian drink by presenting it as a martini using a French Press! Paired with refreshing Peanut Kiwi Sago Crisps, this combination is both refined and tempting!

Course: Appetizer, Dinner, Lunch, Soup

Cuisine: Indian

Keyword: healthy

Custom Category: Appetizers, Dinner, Drinks, Lunch, Soup

Servings: 4

Calories: 98 kcal

Author: Nidhi Bothra

Ingredients

Rasam:

• 1 cup tomatoes , chopped
• 1 orange , peeled and finely chopped
• 1 cup orange juice
• 2 cloves garlic , smashed
• 1/2 inch ginger , smashed
• 2 tbsp toor dal (split pigeon peas lentils) , boiled and cooked or use any lentils
• 1 1/2 tbsp rasam powder , see my recipe or use store-bought
• salt , to taste
• 1 tbsp lemon juice , or as needed depending on the sourness of orange juice
• 1 tsp sugar
• 1 tsp orange zest
• 2 1/2 cups water
• 1 tbsp cilantro , finely chopped

Tadka:

• pinch asafoetida powder (hing)
• 1 tbsp ghee , or coconut oil
• 3-4 curry leaves
• 1/2 tsp mustard seeds
• 1/4 tsp cumin seeds

Peanut Kiwi Sago Bites:

• 10 sago (sabudana) chips , fried
• 1/4 cup kiwis , diced
• 1/4 cup cucumbers , diced
• 2 tbsp onions , diced
• 8-10 cherry tomatoes , halved
• 1 green chilies , minced
• 1 tbsp fresh coconut , grated
• 1 tbsp roasted peanuts , crushed
• 1/2 tsp chaat masala
• 1/2 tsp red chili powder
• 1/2 tsp roasted cumin powder
• 2 tbsp tamarind chutney
• 2 tbsp mint cilantro chutney

Instructions

Rasam:

1. In a pot, add tomatoes, oranges, water, garlic, ginger, cilantro bundle, boiled dal, rasam powder, and salt. Cover and let simmer on medium-low heat for 5-7 minutes, until the tomatoes are tender.
2. Now, balance the flavors by adding sugar, lemon juice, black pepper, and fresh orange juice. Let simmer for another minute on medium heat and take off the gas. Be sure not to over boil at this stage since we want to retain the vibrant orange color.
3. In a small pan, heat oil/ghee and add mustard seeds, cumin seeds, hing, dried red chilies, curry leaves, and cilantro. Let crackle for a minute and then add to the rasam.
4. As an optional step, in a french press add fresh cilantro and our hot rasam. Let it steep for a few minutes and press down using the strainer. Serve in spice-rimmed cocktail glasses and enjoy as a drink for your next party!
5. If you don’t have a french press, you can use a strainer for a similar effect.

Peanut Kiwi Sago Bites:

1. For the sago bites, you can make a simple filling by mixing together kiwi, cucumber, peanuts, coconut, onion, green chili, and tomato. For the dressing, mix together chaat masala, chili powder, roasted cumin powder, tamarind chutney, and cilantro mint chutney. Serve this dressing in a small bottle with your sago crisps.

Recipe Video

Recipe Notes

• 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 sugar more.
• 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.

Nutrition Facts

Spiced Orange Rasam with Peanut Kiwi Sago Bites

Amount Per Serving

Calories 98 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2g13%

Cholesterol 10mg3%

Sodium 16mg1%

Potassium 331mg9%

Carbohydrates 13g4%

Fiber 3g13%

Sugar 5g6%

Protein 2g4%

Vitamin A 807IU16%

Vitamin C 78mg95%

Calcium 71mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.