Orange peel rasam recipe | South Indian Rasam recipes

Orange peel rasam is an unique flavoured rasam that goes well with rice and good to have as such too. Step by step photos.

Orange peel rasam, with leftover orange peel. Super flavorful rasam with just the skin, no orange juice.

I wanted to try this when my Co sis sent a recipe. Her recipe had orange juice, but the day I wanted to try, I had only the peel in my hands, never thought juice would be needed.

So I adapted the recipe from here and tried this method. It was very flavourful with the orange peel. Never thought it would turn out so refreshing and appetizing rasam.

Do try when you have orange peel with you. Very easy with just one step extra from the regular rasam. You can adapt your own rasam recipe and use this idea too.

Citrus fruits and south Indian cooking is not new. Lemon rice, citron rice, lemon rasam, citron/ Narthangai pachadi and lemon pickle are few popular recipes.

So orange peel rasam is also one such recipe you should try if you like the flavour.

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• Orange peel vatha kuzhambu
• Narthangai pachadi
• Lemon pickle

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Orange rasam | Orange peel rasam

Orange peel rasam. An unique flavoured rasam that goes well with rice and good to have as such too. Step by step photos.

Course Main Course

Cuisine Indian

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Servings 3

1x2x3x

Cup measurements

Ingredients

• ¼ cup Orange peel chopped
• 1 teaspoon Tamarind packed
• 1 Tomato
• 2 teaspoon Rasam powder
• 1 tablespoon Coriander leaves
• ½ teaspoon Sugar

To temper

• 1 tsp Ghee
• ½ teaspoon Mustard
• 1 teaspoon Cumin seeds
• 1 pinch Asafoetida
• 1 sprig Curry leaves

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Instructions

• Soak tamarind in hot water for 15 mins and extract the juice. Cut the orange peels into thin strips.
• In a pan, add ½ teaspoon of ghee and fry the orange peels and keep aside.
• Boil tamarind juice with added water (total 3 cups) along with chopped tomato and turmeric. After 2 minutes add 2 teaspoon of rasam powder.
• Add required salt, sugar and the orange peel. Switch off the flame and garnish with coriander leaves.
• Temper with the items given under ‘To temper’. Add to the rasam and mix.

Notes

• After adding the orange peel, do not boil the rasam.

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Orange peel rasam method

1. Soak tamarind in hot water for 15 mins and extract the juice. Cut the orange peels into thin strips.
   
2. In a pan, add ½ teaspoon of ghee and fry the orange peels and keep aside.
   
3. Boil tamarind juice with added water (total 3 cups) along with chopped tomato and turmeric. After 2 minutes add 2 teaspoon of rasam powder.
   
4. Add required salt, sugar and the orange peel. Switch off the flame and garnish with coriander leaves.
   
5. Temper with the items given under ‘To temper’. Add to the rasam and mix.
   

Notes

• After adding the orange peel, do not boil the rasam.

Serve hot with steamed rice. I have with keerai kootu and some colour fryums.