The peels or the skin of the orange contains lots of anti -oxidants and is beneficial especially for our skin. I have earlier shared the ' Orange Peel Vatha Kuzhambu' recipe which is quite popular at home. This rasam is equally delicious and is also quite easy to make just like all my other recipes.
While using the peels of the orange, try and scrape the thin white sheet on the inside of the side, as that might give a bitter taste to the rasam. Chopping the peels finely and using them adds more flavour to the rasam.
Now let's dive into the recipe.
Orange Peel Rasam :
Preparation time : 10 minutes
Cooking time : 20 -25 minutes
Serves : 4
1 cup = 250 ml cup
Juice of 1 orange
Peels of 1 small orange ( scrap the inner white coating and finely chop)
marble size tamarind ( soak in 1/2 cup warm water for 10 minutes and extract the juice)
1/4 cup tuvar dal/ tuvaram paruppu/pigeon peas ( cooked and mashed completely)
1 tomato ( finely chopped)
1 sprig curry leaves ( roughly torn)
2 teaspoons rasam powder ( adjust)
2 teaspoons ghee /clarified butter
1/2 teaspoon mustard seeds
pinch of asafoetida
salt to taste
For garnish :
handful of cilantro leaves/coriander leaves
1. In a heavy bottom vessel, add the orange juice, tamarind juice, 1 cup of water , rasam powder, chopped tomato and curry leaves .
2. Cook the rasam over low heat.
3. After 7-8 minutes, add the mashed tuvar dal along with 2 cups of water.
4. Let the rasam simmer for another 5-6 minutes or till the time you see frothing on the sides of the vessel.
5. Switch off and garnish with cilantro leaves.
6. Heat an small kadai with ghee and add mustard seeds.
7. Once the mustard seeds splutter, add the orange peel and fry them by stirring continuously for one minute.
8. Add asafoetida and pour the tempering into the rasam.
Delicious and flavourful Orange peel rasam is ready !!
Happy Cooking !