Orange Rasam – South Indian Style

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• Keep the heat on very low when adding spice powders to prevent them from burning.

• Adjust the consistency of the rasam by adding water if the juice is too thick.

• The rasam is ready when froth appears on top and the rawness of the tomatoes has cooked out.

• For a spicier rasam, add some chopped green chilies and/or grated ginger along with the garlic.

• Optionally, add 2-3 tablespoons of cooked toor dal for a thicker consistency, though this recipe is designed without it.