Orange Juice Rasam

I had always thought that creating a food blog meant sharing your own cooking experiments and recipes. What I didn’t know was that doing so opened a whole new world of culinary expertise at your dashboard in the form of similar blogs.

Clicking on one such page led me to this wonderful recipe. Read on to get a taste of this deliciously tangy Orange Juice Rasam, originally posted by NOW SERVING and slightly modified by me.

Ingredients

Fresh orange juice – 1 cup

Water – 3 cups

Dry shredded coconut – 6 tsp

Cumin seeds – 1 tsp

Coriander powder – 2 tsp

Green chilies – 2 small

Dry red chili – 1 small

Readymade Rasam powder – 1 tsp

Lemon juice – 2 tsp

Cilantro – for garnish

Heat a skillet and roast the red chili, green chilies, cumin seeds, coriander powder, Rasam powder and coconut for a couple of minutes. Blend them into a nice paste using some water in a mixer. Transfer this paste to a cooking vessel, add 3 cups of water and bring to boil. Add salt and pepper, cook on low heat for 15 minutes. Turn off the heat, add orange juice and mix well. Squeeze in the lemon juice, garnish with cilantro and serve hot.

Serving suggestions

·         As soup

·         With rice

Tips

·         Freshly squeezed orange juice has been used in this recipe but you can very well use the store bought juice.

·         This Rasam can be cooked without the ready-made Rasam powder as the recipe relies more on the freshly grounded seasoning.

·         Using the juice of Moro (blood) oranges enhances the flavor and color of this recipe.

  Interesting fact

·         Other than food, orange is used in a lot of other things like making a perfume, a bug repellant and beauty treatments.

This recipe goes to :

http://usmasala.blogspot.com/2011/04/bookmarked-recipes-every-tuesday-event.html