Go Back
+ servings
Orange peel rasam
Print Recipe
No ratings yet

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.
Prep Time20 mins
Cook Time15 mins
Course: Main Course
Cuisine: Indian
Servings: 3


  • 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


  • 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.


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