Southern Spiced Orange Rasam
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.
Ingredients
Rasam Masala Powder (makes 1/4 cup):
- 3 dried red chilies
- 7-8 curry leaves
- 2 1/2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp fenugreek seeds (methi dana)
- 1 tbsp toor dal (split pigeon peas lentils)
- 1 tsp black peppercorns
- 1 tsp turmeric powder
- 1 tsp ghee , or coconut oil
Rasam Ingredients:
- 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
Tadka:
- pinch asafoetida powder (hing)
- 1 tbsp ghee , or coconut oil
- 3-4 curry leaves
- 1/2 tsp mustard seeds
Instructions
Rasam Masala Powder (makes 1/4 cup for storage and later use):
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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.
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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.
Rasam:
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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.
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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.
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Now add in the orange juice and 1 tsp of the orange zest, and simmer for 5 minutes.
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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.
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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.
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Once they crackle add the tadka into the rasam. Let the rasam boil for another minute and switch off the gas.
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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.
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Garnish with the remaining orange zest and fresh cilantro. Serve warm and enjoy!
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 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.