
Narthangai rasam is a quick one you can prepare if you have narthangai, bitter orange, citron with you and want to use it up quickly.
Last month my sis in law here in SG passed me few narthangai. I desperately wanted to make narthangai pachadi. It has been a long time since I made pachadi, so wanted to. But it started ripening already. So thought of making rice with it for me. Then thought what else can be made with it, so that I can blog it too. So tried narthangai rasam from this blog. Made slight variations to suit my taste bud.
Very flavourful of course, quick and easy to make, appetizing rasam. You can also check the other narthangai recipes:
Recipe card
Narthangai rasam
Ingredients
- 1 Narthangai / citron large
- 1 Tomato
- 1 Green chilli
- ¼ teaspoon Turmeric
- 1 teaspoon Jaggery
- Salt
- 1 tablespoon Coriander leaves chopped
To grind
- 1 & ½ teaspoon Pepper
- 1 teaspoon Cumin seeds
- 1 Red chilli
To temper
- 2 teaspoon Oil
- ½ teaspoon Mustard
- 1 pinch Asafoetida
- 1 sprig Curry leaves
Instructions
- Chop tomato roughly. Cut narthangai into two. Slit the green chilli. Squeeze the narthangai gently and collect the juice through a strainer.
- In a mixer, powder pepper, cumin seeds, red chilli coarsely.
- Mash the tomato with your hands as much as you can in water. Boil this water with green chilli turmeric, jaggery and salt. Boil for 2-3 minutes.
- In a kadai, temper with mustard, asafoetida and curry leaves. Lower the flame and add the powdered pepper jeera and red chilli mixture and give it a quick fry. Add it to the rasam and boil it for 2 minutes and switch off the stove.
- Garnish with coriander leaves. Add the squeezed juice and mix well.
Notes
- If the narthangai is ripen, it has less sourness. So use unripe narthangai.
- You can use lemon in place of narthangai and make it as lemon rasam.
- You can mix both narathangai and lemon juice and make this rasam as well.
- Don’t squeeze hard, be gentle otherwise you will have the rasam taste more bitter.
- Give standing time before serving.
Narthangai rasam method
- Chop tomato roughly. Cut narthangai into two. Slit the green chilli. Squeeze the narthangai gently and collect the juice through a strainer.
- In a mixer, powder pepper, cumin seeds, red chilli coarsely.
- Mash the tomato with your hands as much as you can in water. Boil this water with green chilli turmeric, jaggery and salt. Boil for 2-3 minutes.
- In a kadai, temper with mustard, asafoetida and curry leaves. Lower the flame and add the powdered pepper jeera and red chilli mixture and give it a quick fry. Add it to the rasam and boil it for 2 minutes and switch off the stove.
- Garnish with coriander leaves. Add the squeezed juice and mix well.
Notes
- If the narthangai is ripen, it has less sourness. So use unripe narthangai.
- You can use lemon in place of narthangai and make it as lemon rasam.
- You can mix both narathangai and lemon juice and make this rasam as well.
- Don’t squeeze hard, be gentle otherwise you will have the rasam taste more bitter.
- Give standing time before serving.
Hot rice and narthangai rasam with some vegetable side dish makes a hearty meal!
Sunshine
So simple & healthy !
Saibaba SV
Narathangai is one of my favorite pickles.It is very good for easy digestion. Thanks for sharing this useful recipe.
Saibaba SV
Narathangai is one of my favorite pickles.It is very good for easy digestion. Thanks for sharing this useful recipe.
Leena
I tried tomato rasam yesterday came out good. Will try this very soon. Thanks for nice recipes.
Vidhya Iyer
Rasam looks so refreshing!!!
Traditionally Modern Food
Yum never tried this looks interesting
Kavutha
Hi, Iam in Singapore. where did u get narthangai in Singapore?
Raks Anand
I didn't buy here, I bring when I come back from India or if anyone comes from India brings 🙂