Orange rasam flavoured with orange peel. An unique flavoured rasam that goes well with rice and good to have as such too. I wanted to try this when my Co sis sent a recipe. Her recipe had orange juice, but the day I wanted to try, I had only the peel in my hands, never thought juice would be needed. So I adapted the recipe from here and tried this method. It was very flavourful with the orange peel. Never thought it would turn out so refreshing and appetizing rasam. Do try when you have orange peel with you. Very easy with just one step extra from the regular rasam. You can adapt your own rasam recipe and use this idea too.
Check out other rasam recipes:
- Easy basic rasam
- Lemon/ginger rasam
- Puli saru/vendhaya vengaya rasam
- Paruppu rasam(with garlic)
- Pepper rasam(with garlic)
- Tomato rasam(without garlic)
- Agathi keerai thanni saaru
- Manathakkali thanni saaru
- Veppam poo rasam
- Mysore rasam
- Mor rasam (buttermilk rasam)
- Annasi/ Pineapple rasam
- Beetroot rasam
- Selavu rasam
- Narthangai rasam
- Mango rasam
Orange peel rasam recipe
Recipe Cuisine:Indian | Recipe Category: Lunch
Prep Time: 20 mins | Cook time: 15 mins | Serves: 3
Prep Time: 20 mins | Cook time: 15 mins | Serves: 3
Click here for cup measurements
Ingredients
Orange peel, chopped – 1/4 cup
Tamarind – 1 tsp, packed
Tomato – 1
Rasam powder– 2 tsp
Coriander leaves – 1 tbsp
Sugar – 1/2 tsp
Cumin seeds – 1 tsp
Asafoetida – A pinch
Curry leaves – 1 sprig
Tamarind – 1 tsp, packed
Tomato – 1
Rasam powder– 2 tsp
Coriander leaves – 1 tbsp
Sugar – 1/2 tsp
To temper
Mustard – 3/4 tspCumin seeds – 1 tsp
Asafoetida – A pinch
Curry leaves – 1 sprig
Method
- Soak tamarind in hot water for 15 mins and extract the juice. Cut the orange peels into thin strips.
- In a pan, add 1/2 tsp of ghee and fry the orange peels and keep aside.
- Boil tamarind juice with added water (total 3 cups) along with chopped tomato and turmeric. After 2 minutes add 2 tsp of rasam powder.
- Add required salt, sugar and the orange peel. Switch off the flame and garnish with coriander leaves.
- Temper with the items given under ‘To temper’. Add to the rasam and mix.
Notes
- After adding the orange peel, do not boil the rasam.
Serve hot with steamed rice. I have with keerai kootu and some colour fryums.
