Take your rasam game to the next level with this Orange Rasam! It’s tangy, zesty, spicy, and sweet – everything you’d want in a good rasam.
I have been obsessed with orange lately, and you will be too once you try this orange rasam! It’s incredible how the addition of orange to a traditional rasam recipe completely changes the game. There’s an added layer of tang and a slight sweetness to this rasam that pairs perfectly with steamed basmati rice, dosa, or appam.
Making this rasam only takes 30 minutes from start to finish, everything comes together in one pot, and with just pantry ingredients. Absolutely perfect for weeknights!
Read on to find out how to make orange rasam at home…
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Orange Rasam Ingredients Overview
We need all the traditional ingredients to make rasam like toor dal, rasam powder, tomatoes, ginger, garlic, water, lemon juice, jaggery, and fresh coriander. To this we also include orange juice, zest, and segments for that citrus-y kick, and finish off with a tadka of ghee, mustard seeds, cumin seeds, and curry leaves.
Frequently Asked Questions
Charu is the Telugu word for Rasam – both mean the same thing!
You can store leftovers in an airtight container in the fridge for up to 2 days.
Rasam powder is a spice blend that adds an incredible depth of flavour to your rasam. Store-bought rasam powder will work here but you can also make your own! Check out this recipe.
I can’t think of a better combination than this Orange Rasam and a chilly winter evening! There’s no comfort like this.
Love Rasam? Check out this heirloom rasam recipe from our nanny – Jesse’s Tomato Rasam!
Send me your recreations over on my IG @my_foodstory if you try this out and I’ll see you with the next recipe 🙂
Watch How To Make Orange Rasam Video
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Making orange rasam
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Boil 1 cup of water, add tomatoes & cook them for 6-8 minutes till they turn soft.
½ cup chopped tomatoes, 6 cups water
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Add the remaining 5 cups of water, orange segments, cooked dal, rasam powder, garlic, ginger & salt and boil on medium heat for 5 minutes.
2 oranges peeled & segments separated, ½ cup toor daal, 3 tablespoons rasam powder, 4 cloves garlic, 1 inch ginger julienned, 4 teaspoons salt
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Add lemon juice, orange juice & zest, jaggery & coriander leaves and boil for 2 minutes.
2 teaspoons lemon juice, 1 cup orange juice, 2 teaspoons orange zest, 3 teaspoons jaggery, 2 tablespoons coriander leaves
Rasam tempering / tadka
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Heat a pan for tempering on medium heat. Add ghee & all ingredients for tempering & when the mustard seeds crackle, add it to the rasam.
1 tablespoon ghee or oil, 1 teaspoon mustard seeds, ½ teaspoon cumin seeds, 8-10 curry leaves
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Boil for another minute & serve.
- Use ripe & sweet oranges for best results.
Calories: 134kcal, Carbohydrates: 23g, Protein: 4g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Cholesterol: 6mg, Sodium: 1604mg, Potassium: 221mg, Fiber: 4g, Sugar: 10g, Vitamin A: 286IU, Vitamin C: 79mg, Calcium: 60mg, Iron: 1mg
This article was written and researched by Navya Khetarpal.
