Tangerine In House!
A delicious blend of citrus and spices!
Servings3 people
Prep Time5 minutes
Cook Time15 minutes
Ingredients
- ½cup Tur dalCooked
- 4glasses Water
- 2 tomatoes
- Juice of 1 whole orange
- 1tsp Lemon juice
- ¼tsp Turmeric powder
- 1½tsp Salt
- ¼tsp Hing
- 2tsp coriander leavesfinely chopped
- 1tsp orange zestchopped
- 1tsp ghee
- ½tsp Mustard seeds
To Roast & Grind
- 1tsp pepper
- 1½tsp Cumin seeds
- 5-6 Curry Leaves
- 1 Red Chilly
- 1tsp Tur dal
Instructions
- Add finely chopped tomatoes, turmeric powder, hing, salt, and the orange zest to 2 glasses of water. Allow this to boil for 10 to 15 minutes (until raw smell vanishes).
- Mash cooked tur dal and dilute with 2 glasses of water.
- In a pan heat some oil and put in all the ingredients to be roasted and roast till the ingredients are slightly browned.
- Grind the roasted components into a coarse powder.
- Add the dal water and the ground coarse powder to the boiling rasam.
- Allow boiling for 5 to 7 minutes. (Till bubbles on top)
- Remove from flame; add juice of orange and lemon juice.
- Heat ghee, add mustard seeds and allow spluttering.
- Add the seasoning to rasam.
- Garnish with coriander leaves and serve hot with rice.
Recipe Notes
Choose a tangy orange for making this rasam.
Adding lemon juice is optional.
The post Orange Rasam Recipe appeared first on HungryForever Food Blog.