Fresh Orange juice 1 cup Tamarind a small piece Red chili powder 1 tsp Turmeric powder 1/4 tsp Asafoetida 2 pinches Coriander leaves few Curry leaves few Tomato 1/2 (optional) Toor dal 2 tblsp Salt as needed Pepper corns 1/2 tsp Cumin seeds | jeera 1/4 tsp Ghee 1 tsp Mustard seeds 1/4 tsp To roast and grind Ghee 1 tsp Coriander seeds 1 tblsp Toor dal 1 tblsp Channa dal 1 tbslp Red chili 4-5 Pepper corns 1/2 tsp Cumin seeds 1/2 tsp
In a pan add ghee and add in the coriander seeds, toor dal, channa dal, red chili and pepper. roast till the dal turns golden brown. Switch off the flame and add in the cumin seeds. Mix well.
Allow this to cool and powder this coarsely.
Also pound the pepper and cumin given in the main ingredients using a mortar and pestle or in a mixer. No need to roast this. In a pan or eeya chombu add the tamarind water, red chili powder, turmeric powder, asafoetida and salt. Allow this to boil for 5 -7 minutes in a low flame till the raw smell goes off.
Add the coarsely ground fresh rasam powder. No need to add the full powder which we ground. You can add it as per your taste and reserve it in the refrigerator for further use. Now add 3/4 cup water to the cooked toor dal and mash the dal with hands nicely, so that no trace of dal will be seen. Add some coriander leaves and curry leaves to the water. Add the toor dal water and orange juice to the tamarind mixture. Add the pepper jeera powder .
Let it froths up. Keep the flame small. Chop the tomato finely. (if using) Add it to the rasam. In a small pan add ghee and add in the mustard seeds. When it crackles add it on the top of the rasam. Switch off the flame when the rasam froths up. Garnish with more coriander leaves.
Orange rasam is ready to serve. Always serve hot with rice and any simple curry.
Notes:
Δ
