Friday, August 22, 2008

Orange Rasam

After making Lemon Rasam, I was wondering how an Orange Rasam will taste. I do not know if it is authentic.

Orange Rasam
1/2 cup boiled daal, mashed
1 orange, peeled, segments removed - Save the peels for something else!!
1 orange, peeled, extract juice - save the peels for something even different!!

salt to taste

1 tsp ghee/oil
2 sprigs curry leaves
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp cumin seeds
2 red chilies, halved

Red chili flakes

1. Heat oil or ghee. Add the ingredients for tempering
2. Add mashed daal and 7 cups water. Bring to boil.
3. Add orange segments, salt and simmer for 5 minutes.
4. Switch off the gas. Add orange juice.
5. Cover with a lid.
6. While serving, add red chili flakes if you like.

Note -
1. Do not keep boiling again and again. Adjust the proprtions so as it can be slurped at once.
2. Tempering of ghee tastes better than that of oil.
3. Make this Rasam when oranges are in season and are very fresh & sweet.

This post with the first picture of Orange Rasam is my entry to Click:Citrus at Jugalbandi


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