Orange Rasam

Orange Rasam Recipe

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About Orange Rasam Recipe:

Rasam with a twist of adding orange juice to give a refreshing fruity flavour. Orange rasam is a flavoured rasam with orange zest, orange juice and lemon juice. The flavor from orange is unique and adds wonderful taste to rasam. You can also serve it as as soup. In this recipe the the rasam is made using freshly grounded rasam powder. Rasam is a light and tasty main course for rice. 

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  • 15 Ingredients
Adjust Servings :

Ingredients for Orange Rasam Recipe

  • 1 tablespoon Ghee
  • 1/2 teaspoon Mustard seeds
  • 1/2 teaspoon Cumin Seeds
  • 4 No.s Garlic crushed cloves
  • 2 sprig Curry leaf roughly torn
  • 1/4 teaspoon Asafoetida
  • 1/2 teaspoon Coriander powder
  • 1 teaspoon Cumin
  • 1 teaspoon Red chilli powder
  • 1/2 teaspoon Black pepper powder
  • 1 cup Fresh tomato puree
  • 2 cup Fresh Orange Juice
  • 1/2 teaspoon Turmeric powder
  • As required Salt
  • 1/2 teaspoon Sugar
  • 4g Fat(4.49%)
  • 4g Protein(4.81%)
  • 63g Carbs(76.51%)
  • 11g Fiber(13.11%)
  • Other(1.08%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Orange Rasam Recipe


In the juice maker, attach the citrus juicer attachment, turn it on and make juice from 4 oranges cut in halves.

step 2


In a preheated saucepan add 1 tbsp ghee, ½ tsp mustard seeds, ½ tsp cumin seeds, 4 crushed garlic cloves, 2 sprigs of curry leaf roughly torn to release maximum flavour. Saute till seeds crackle and aromas of garlic and curry leaf start coming through.

step 3


Turn the heat to low and add ¼ tsp asafoetida (hing), ½ tsp coriander (dhaniya) powder, 1 tsp cumin (jeera), 1 tsp red chilli powder, ½ tsp black pepper powder. Stir to combine.

step 4


Next add 1 cup fresh tomato puree, 2 cups fresh orange juice, ½ tsp turmeric (haldi) powder, salt to taste and ½ tsp sugar ( optional) to balance the sour of the juice.mix well.

step 5


Bring rasam to a brisk boil for 4 to 5 minutes. When froth collects at the top, it indicates that the rasam is ready. Taste to check for salt and spices.

step 6


Lastly add chopped coriander leaves to the rasam. Give it a stir. Rasam is ready.