Indian Recipes
Orange Rasam
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
- Serves 6 portions
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
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…
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
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 🙂
This article was written and researched by Navya Khetarpal.
The recipe
Orange Rasam
Spicy, tangy, zesty, yet incredibly refreshing, this Orange Rasam will be your new favorite way of making this traditional South Indian staple dish.
- Serves 6 portions
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Ingredients
- ½ cup chopped tomatoes
- 2 oranges peeled & segments separated
- ½ cup toor daal (cooked and mashed)
- 3 tablespoons rasam powder
- 4 cloves garlic (peeled & crushed)
- 1 inch ginger julienned
- 4 teaspoons salt
- 6 cups water (divided)
- 2 teaspoons lemon juice
- 1 cup orange juice
- 2 teaspoons orange zest
- 3 teaspoons jaggery
- 2 tablespoons coriander leaves (finely chopped)
For tempering / tadka
- 1 tablespoon ghee or oil
- 1 teaspoon mustard seeds (rai)
- ½ teaspoon cumin seeds (jeera)
- 8-10 curry leaves
Method
Making orange rasam
- 1
Boil 1 cup of water, add tomatoes & cook them for 6-8 minutes till they turn soft.
- 2
Add the remaining 5 cups of water, orange segments, cooked dal, rasam powder, garlic, ginger & salt and boil on medium heat for 5 minutes.
- 3
Add lemon juice, orange juice & zest, jaggery & coriander leaves and boil for 2 minutes.
Rasam tempering / tadka
- 4
Heat a pan for tempering on medium heat. Add ghee & all ingredients for tempering & when the mustard seeds crackle, add it to the rasam.
- 5
Boil for another minute & serve.
Notes
Use ripe & sweet oranges for best results.
Nutrition
- Calories 134 kcal
- Carbohydrates 23 g
- Protein 4 g
- Fat 3 g
- Saturated Fat 2 g
- Polyunsaturated Fat 0.2 g
- Monounsaturated Fat 1 g
- Cholesterol 6 mg
- Sodium 1604 mg
- Potassium 221 mg
- Fiber 4 g
- Sugar 10 g
- Vitamin A 286 IU
- Vitamin C 79 mg
- Calcium 60 mg
- Iron 1 mg
Common questions
What is the difference between charu and rasam?
Charu is the Telugu word for Rasam – both mean the same thing!
How to store leftovers?
You can store leftovers in an airtight container in the fridge for up to 2 days.
What is rasam powder?
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.
What to eat with orange rasam?
This orange rasam tastes fabulous with some steamed basmati rice, but we also love it with dosa and appam ! You can even drink this on its own – it makes for a great warming soup!
