Narthangai rasam recipe | Rasam recieps

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:

• Narthangai pachadi
• Citron rice

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Narthangai rasam

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.

Course Main Course

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 3

1x2x3x

Cup measurements

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

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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.

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Narthangai rasam method

1. Chop tomato roughly. Cut narthangai into two. Slit the green chilli. Squeeze the narthangai gently and collect the juice through a strainer.
2. In a mixer, powder pepper, cumin seeds, red chilli coarsely.
3. 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.
4. 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.
5. 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!