Step-by-Step Instructions

1. 1.Prepare Orange Juice

   Begin by squeezing the juice from 4 fresh oranges using a citrus juicer. The video demonstrates using an automatic juicer, which extracts all the pulp and juice efficiently. Set the fresh orange juice aside.

2. 2.Temper Spices in Ghee

   Heat 1 tablespoon of ghee in a saucepan over medium heat. Once the ghee is melted, add 1/2 teaspoon of mustard seeds and 1/2 teaspoon of cumin seeds. Allow them to crackle.

3. 3.Add Aromatics and Curry Leaves

   Add 4 lightly crushed garlic cloves and 1 sprig of curry leaves to the saucepan. Stir and allow them to crackle until you start smelling their flavors. Reduce the heat to extremely low to prevent burning.

4. 4.Incorporate Spice Powders

   Add 1/4 teaspoon of asafoetida, 1/2 teaspoon of coriander powder, 1 teaspoon of cumin powder, 1 teaspoon of red chilli powder, and 1/2 teaspoon of black pepper powder to the saucepan. Stir lightly to combine the powders with the oil, ensuring the heat remains very low.

5. 5.Add Tomato Puree and Orange Juice

   Pour in 1 cup of freshly pureed tomatoes and 2 cups of the prepared fresh orange juice. Stir well to mix all the ingredients.

6. 6.Season and Boil the Rasam

   Add 1/2 teaspoon of turmeric powder, salt to taste, and 1/2 teaspoon of sugar (optional, to balance tartness). Bring the rasam to a brisk boil for at least 4-5 minutes. The rasam is ready when a nice froth collects on top, and the rawness from the tomatoes has cooked out. You can adjust the consistency by adding water if needed.

7. 7.Garnish and Serve

   Once the rasam has reached the desired consistency and flavor, turn off the heat. Stir in 1/2 teaspoon of freshly chopped coriander leaves. The orange rasam is now ready to be served hot, either with rice or as a digestive in small glasses.