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    Home » Recipes » Bachelor Cooking

    Orange peel rasam recipe | South Indian Rasam recipes

    August 15, 2016 by Raks Anand 8 Comments / Jump to Recipe

    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 recipe

    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.

    Orange peel rasam

    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 rasam
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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
    Cook Time 15 minutes
    Servings 3
    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
    Prevent your screen from going dark

    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.
      1-chop
    2. In a pan, add ½ teaspoon of ghee and fry the orange peels and keep aside.
      2-fry
    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.
      3-boil
    4. Add required salt, sugar and the orange peel. Switch off the flame and garnish with coriander leaves.
      4-add
    5. Temper with the items given under ‘To temper’. Add to the rasam and mix.
      5-tadka

    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.

    orange rasam

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    Reader Interactions

    Comments

    1. Thava

      August 15, 2016 at 7:43 am

      Lovely. I have been following your blog for quite sometime and trying out your dishes... You are very inspirational to me..thank you so much

      Reply
    2. Kavitha Kumar

      August 15, 2016 at 1:46 pm

      Lovely rasam.. Will try definitely raks. Sounding so simple. Can v add garlic in diz?

      Reply
    3. Raks anand

      August 16, 2016 at 1:29 am

      Thank you 🙂

      Reply
    4. Alboni - Boni's Healthy Twists

      August 16, 2016 at 7:17 am

      Sounds new but looks delicious awesome !!!

      Reply
    5. Deepa

      August 16, 2016 at 8:33 am

      This is so awesome! I love oranges and always think it's a shame to waste those lovely colorful peels that still smell so good. Great idea to capture the flavour in a rasam! You rock girl!!

      Reply
    6. Raks anand

      August 16, 2016 at 10:16 pm

      I personally wont recommend as it may suppress the orange flavour

      Reply
    7. Riddhima Nair

      May 09, 2018 at 12:40 am

      Thanks for yummy rasam, thanks for sharing.

      Reply
    8. akash lal

      May 16, 2018 at 4:40 am

      thank you for sharing this recipe

      Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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