ORANGE RASAM RECIPE

      I think I've mentioned that there are more than 100 varieties of Rasam, no wonder a slight variance in taste and flavour - can convert any conventional Rasam into unique and different version of its own.  This Orange Rasam, a fruit flavoured Rasam Recipe is a twist created by adding Orange Juice to the normal Rasam.  The flavour of Orange imparts a wonderful aroma and gives a refreshing feel to this Rasam Recipe.I have made a basic Paruppu Rasam and flavoured it with Orange Juice. 
     The first time I heard someone refer about a fruit flavoured Rasam.  I remember it was my neighbour Anu back in 2005.  She was talking about Lemon Rasam, her mother-in-law prepared. I was literally awed by the idea. Then I came across various other versions, Orange Rasam, Pineapple Rasam, Mountbatten Iyer's Water Melon Rasam, brought into limelight by Ragesh Ragunanthan of Puliyogare Travels etc.,
     Orange Rasam, I couldn’t quite imagine how it would taste. Rasam made from Oranges?  Was it Orange Juice they added or used the whole Orange in the Rasam.  Wouldn't heating it turn the dish bitter?  Though we prepare bitter noted Veppampoo(Neem Flower) Rasam, the idea of warm oranges/Oranges in Rasam just didn’t sit well with me.
      But then, at some point I started reading about it and the very first time I tried it was when I was all alone at home, and I needed to cook only for me.  I didn't want my husband or kids to try an experimental recipe.  I loved the Citrusy note in the Rasam and realised that reheating is not a good idea, which can turn the Rasam slightly bitter.  But trust me this a wonderful Rasam with a cool and refreshing aroma.

   

Cuisine - South India
Recipe Type - Rasam/Soup
Spice Level - Medium
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 8-10 Minutes
Cooking Time - 25 - 30  Minutes


For more RASAM Recipes, Click here...

HOW TO MAKE ORANGE RASAM

 

INGREDIENTS :

Tomato - 1 Nos.
Tamarind Paste - 1/2 Tspn
Tuvar Dhal - 2 Tbspn
Turmeric Powder - 1/4 Tspn
Curry Leaves - a Sprig
Salt - To Taste
Jaggery - a Small Piece
Water - 2 Cups

FOR RASAM POWDER :

Roast & Grind :

Ghee - 1 Tspn
Coriander Seeds - 2 Tspn
Tuvar Dhal - 2 Tspn
Dry Red Chillies - 1 No.
Peppercorns - 1 Tspn
Cumin Seeds - 1/2 Tspn(do not roast)

For Tempering :

Ghee - 1 Tspn
Mustard Seeds - 1 Tspn
Garlic - 2-3 Cloves
Dry Red Chillies - 2 Nos.
Asafoetida - a Pinch
Curry Leaves - Few

To Garnish :

Orange Juice - 1 Cup
Coriander Leaves - Few
Curry Leaves - 1 Sprig

METHOD :

FOR RASAM POWDER :

Roast & Grind :

• Heat Ghee in a pan, roast all the ingredients except Cumin Seeds on a very low flame.
• While Roasting make sure that

                         - Tuvar Dhal turns golden brown in colour.
                         - Coriander seeds turn fragrant
                         - Dry Red Chillies fluff up.
                         - And do not add Cumin Seeds while roasting the ingredients.

• Switch off the flame and allow the ingredients to cool down.
• Finally, add the Cumin Seeds and grind the ingredients into a fine powder.

FOR ORANGE RASAM :

• Soak and Cook Tuvar Dhal with enough water.
• Once cooked mash the cooked Tuvar Dhal and keep it aside.
• Slightly crush the Garlic Cloves and keep it aside.
• Grind the Tomato in a mixer grinder/blender into a fine puree along with the Tamarind Paste. 
• Mash the cooked Tuvar Dhal, add 2 cups of Water and mix well.
• Pour in the Tomato Tamarind Puree to the above and mix well.
• Add a Sprig of Curry Leaves along with a dash of Salt and Turmeric Powder.
• Allow the Tomato Tamarind mix to boil until the raw flavour goes.
• Let it boil on a low flame for about 5-7 minutes.
• Finally add the freshly roasted and ground "RASAM POWDER" along with some Jaggery and give a quick stir.
• Boil until the Rasam froths up and switch off the flame.
• Heat ghee in another pan, splutter Mustard seeds in it.
• Immediately add, crushed Garlic cloves, Dry Red Chillies, Curry leaves and Asafoetida powder.
• Fry the above ingredients on a low flame briefly.
• Switch off the flame & pour the tempering into the Rasam.
• Finally, Pour in the Orange Juice and give a quick stir.
• Garnish Orange Rasam with fresh Coriander and Curry Leaves.
• Cover the Rasam bowl immediately.
• Serve Orange Rasam hot with steamed rice or as a Soup.

NOTES :

• For more details on How to cook Beans, Lentils and Pulses, click here ... 
• Add some extra water to the cook the Dhal for Rasam.
• Roasting and Tempering the ingredients in Ghee gives a nice flavour to the Rasam, but it is truly optional.
• Adding Jaggery also is purely optional.
• Covering the Rasam bowl immediately after the tempering is to retain and infuse the flavours into the Rasam.
• Add the Orange Juice at the final stage, just before garnishing.
• Reheating the Orange Rasam can make it slightly bitter.