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.
- 1 Narthangai / citron large
- 1 Tomato
- 1 Green chilli
- ¼ teaspoon Turmeric
- 1 teaspoon Jaggery
- Salt As needed
- 1 tablespoon Coriander leaves chopped
- 1 & ½ teaspoon Pepper
- 1 teaspoon Cumin seeds
- 1 Red chilli
- 2 teaspoon Oil
- ½ teaspoon Mustard
- 1 pinch Asafoetida
- 1 sprig Curry leaves
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.
- 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.