Rasam is made with lemon, pineapple, tomatoes or with tamarind. Spices and condiments are added to enhance the flavour. Today I have used orange zest and orange juice to give that necessary tang which is the hallmark of a Rasam.
Ingredients:
Juice of one large orange
4 tbsps arhar dal
1 large tomato
Orange zest
Salt
A pinch of jaggery
To be roasted:
1 tbsp ghee
1 tbsp coriander seeds
1 tsp cumin seeds
10 pepper corns
1 tbsp chana dal
3 dry red chillies
For tempering:
1 tbsp ghee
2 sprigs curry leaves
1 tsp mustard seeds
1 tsp cumin seeds
1/4 tsp asafoetida
For garnish:
Finely chopped coriander leaves and a juice of half a lemon.
Method:
Pressure cook the arhar dal. Mash it and keep it aside. Chop the tomato fine. Tip it into a pan along with a glass of water, grated orange zest and a sprig of curry leaves. Roast the ingredients mentioned under the ‘to be roasted’ section till they give out a good aroma. Cool and powder. Drop this powder into the boiling rasam. Allow to simmer for a few minutes. Add the cooked dal, salt , jaggery and orange juice. Bring to a boil. Lower heat. Heat ghee in a pan. Add the mustard seeds and after they splutter add the cumin seeds, asafoetida and curry leaves in that order. Toss. Drop in the seasoning into the simmering rasam. Stir, add the finely chopped coriander leaves, and the lemon juice. Switch off and keep covered for about fifteen minutes for the flavours to infuse. Serve as an appetizer or over rice .
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