Orange Rasam Recipe – Orange Juice Rasam Recipe

Orange rasam recipe is one of the interesting and tasty rasam varieties. I buy Kamala orange or mosambi for Raksha as she loves both. But we all consume it as a fruit more than just drinking its juice. So I never had a chance to try recipes using orange juice. But this time, I reserved an orange to try out this rasam recipe and share in my space. I made it in a simple way just like my usual Tamilnadu style rasam. It tasted so good. I couldn’t spot any difference in taste but I could smell a nice orange flavor. We all loved it. Friend do try this easy, yummy orange juice rasam. You will love it too !
Check out my other Rasam varieties.

Orange rasam recipe / orange juice rasam

Orange juice rasam recipe

Cuisine: South Indian

Category: Rasam varieties

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Orange - 1 OR Orange juice - 1/4 cup Tamarind - Small gooseberry size Ripe tomato - 1 Turmeric powder - 1/4 tsp Sugar - 1/2 tsp Salt & water - as needed To grind Pepper - 1/2 tsp Cumin seeds - 1/2 tsp Coriander seeds - 1 tsp Red chilli - 1 Methi seeds - 1/8 tsp Toor dal - 1/2 tsp To Temper Ghee - 2 tsp Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp Red chilli - 1(optional) Coriander leaves - to garnish

HOW TO MAKE ORANGE RASAM

1. Take the extract from orange juice and set aside.
2. Wash and chop tomato. Powder all the ingredients given under “To powder”.
3. In a bowl, take 1 cup of water, chopped tomato, tamarind juice, turmeric and salt.
4. Let it boil for few minutes.
5. In a kadai, temper mustard, cumin, chilli. 
6. Add the ground rasam powder in the ghee. Saute well for a minute and add to boiling rasam.
7. Add 1/4 cup of water and boil the rasam in low flame till its frothy. Switch off the flame.
8. Add orange juice after the rasam turns warm. Garnish with coriander leaves.
9. Serve with plain rice adding few drops of ghee.

ORANGE RASAM RECIPE - STEP BY STEP PICTURES

Grind all the ingredients given under “ to grind” to a coarse powder. Set aside. Alternately you can dry roast the ingredients and then powder it. Slice orange into two and extract the juice from it. Keep it aside. In a bowl, take the chopped tomato, 1/4 cup tamarind extract, 1 cup water, salt, sugar and turmeric powder. Boil for few minutes.  In a small kadai, heat ghee. Temper mustard seeds, cumin seeds. Once it splutter, add rasam powder. Saute quickly in medium flame & add to boiling rasam. Add 1/4 cup more water , lower the flame & boil till frothy. Switch off the flame.  Let the rasam turns warm. Filter the orange juice & add to the rasam. Garnish with coriander leaves. Close with a lid & rest for sometime for the orange flavor to infuse. Serve with plain rice adding few drops of ghee. Enjoy !

Note

You can add lemon juice instead of tamarind extract but you should add at the end. Do not boil after adding it. You can dry roast all the ingredients and then powder it instead of grinding it raw. You can add orange zest ( orange skin gratings) if you like. But I din't add it. Adjust the quantity of red chilli based on the tanginess of orange juice.

Yummy orange rasam is ready to serve with rice!

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