Narthangai rasam
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.
Servings: 3
Ingredients
- 1 Narthangai / citron large
- 1 Tomato
- 1 Green chilli
- ¼ teaspoon Turmeric
- 1 teaspoon Jaggery
- Salt As needed
- 1 tablespoon Coriander leaves chopped
To grind
- 1 & ½ teaspoon Pepper
- 1 teaspoon Cumin seeds
- 1 Red chilli
To temper
- 2 teaspoon Oil
- ½ teaspoon Mustard
- 1 pinch Asafoetida
- 1 sprig Curry leaves
Instructions
- 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.
Notes
- 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.