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Narthangai rasam
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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.
Prep Time10 mins
Cook Time15 mins
Course: Main Course
Cuisine: Indian
Servings: 3


  • 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


  • 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.