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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Recipe card
Orange rasam | Orange peel rasam
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
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.
Orange peel rasam method
- 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.
Serve hot with steamed rice. I have with keerai kootu and some colour fryums.
Thava
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
Kavitha Kumar
Lovely rasam.. Will try definitely raks. Sounding so simple. Can v add garlic in diz?
Raks anand
Thank you 🙂
Alboni - Boni's Healthy Twists
Sounds new but looks delicious awesome !!!
Deepa
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!!
Raks anand
I personally wont recommend as it may suppress the orange flavour
Riddhima Nair
Thanks for yummy rasam, thanks for sharing.
akash lal
thank you for sharing this recipe