Rasam is the important thinner, light lunch dish in India. Rasam aids in digestion and also provides relief from cold. Usually tomato and tamarind rasam is prepared. I came across this orange peel rasam recipe in a cook book and tried it. Never thought the rasam with orange peel will be this refreshing and tasty. It is unique flavored with strong aroma of citrus fruit. You can also add a cup of fresh orange juice to the rasam after it cools.
Total time required : 15 minutes
No. Of serving : 4
- Tamarind – lemon size
- Tomato – 1
- Orange peel – 1/4 cup
- Rasam powder – 1 tsp
- Turmeric powder – 1/4 tsp
- Asafoetida – 1/4 tsp
- Pepper seeds – 7
- Garlic pods – 6
- Mustard seeds – 1/2 tsp
- Cumin seeds – 1/4 tsp
- Salt – as required
- Jaggery – small piece
- Oil – 1 tsp
- Ghee – 1 tsp
- Curry leaves – 1 sprig
- Coriander leaves – 1 tsp chopped
1. Soak tamarind in 2 cups of water and extract the juice. Roughly cut the orange peel into small pieces.
2. Heat a pan and add ghee and orange peel. Fry the peel for a minute and keep aside.
3. Heat oil in a pan, add mustard seeds, cumin seeds and curry leaves. Once it splutters add tamarind juice along with little water and boil.
4. Add finely chopped tomato, salt, turmeric powder, Asafoetida, crushed garlic, crushed pepper and rasam powder. Stir and keep boiling in medium flame.
5. Once it starts to boil and become frothy, remove from flame and add orange peel along with a piece of jaggery.
6. Mix well and garnish with coriander leaves.
Serve hot with cooked rice and papad.
This rasam can also be served as such like a soup to get relief from common cold.