Orange Rasam (Soup)

Ingredients:

• Sweet Orange - 1
• Tomato – 1 large
• Toor dal – 40 g
• Black pepper – ¼ Tea spoon
• Garlic cloves – 2 nos
• Cumin seeds – 1 Table spoon
• Coriander seeds – 1 Tea spoon
• Dried red chili – 1
• Ginger root – 1 inch piece
• Tamarind paste – 1 Table spoon
• Curry leaf - 1
• Oil – 1 Table spoon
• Mustard seeds - ¼ Tea spoon
• Turmeric powder - ¼ Tea spoon
• Asafoetida - pinch
• Coriander leaves for garnishing

 Method:

• Chop onion, tomato and garlic cloves.
• Extract juice from orange and keep aside.
• Extract juice from tamarind.
• Grind ginger root, black pepper, cumin seeds, red chili, curry leaves and coriander seeds together into a fine paste and keep aside.
• Soak toor dal for half an hour and pressure cook with two cups of water.
• Heat a table spoon of oil in a pan and add mustard seeds. When they pop up add tomato and a pinch of salt. Sauté until they are fully mashed.
• Add ground mixture, turmeric powder, asafoetida, adjust salt and toss them well.
• Add cooked water from toor dal (remaining dal can be used for making sambar) and tamarind juice.
• Simmer for few seconds and turn off heat.
• Add orange juice and mix well.
• Garnish with coriander leaves.
• Serve with steamed white rice.

 Note:

• This rasam would be a great relief while we have cold or cough. It has all magic ingredients like pepper, garlic and ginger. Kids would like to have this rasam because it has orange, an excellent source of vitamin C and other minerals.                                                      

sending this to Creative Sanyukta's A Visual Treat

                                                                                

Vengaya Rasam (Onion Rasam)

Ingredients:

• Yellow Onion (large) - 1
• Tomato – 1
• Toor dal – 40 g
• Fennel seeds – ½ Tea spoon
• Black pepper – ¼ Tea spoon
• Garlic cloves – 2 nos
• Cumin seeds – 1 Table spoon
• Coriander seeds – 1 Tea spoon
• Dried red chili – 1
• Ginger root – 1 inch piece
• Fenugreek seeds – ¼ Tea spoon
• Tamarind paste – 1 Table spoon
• Curry leaf - 1
• Oil – 1 Table spoon
• Mustard seeds - ¼ Tea spoon
• Turmeric powder - ¼ Tea spoon
• Salt
• Coriander leaves for garnishing

 Method:

• Chop onion, tomato and garlic cloves.
• Extract juice from tamarind.
• Grind ginger root, black pepper, cumin seeds, fennel seeds, red chili, curry leaves and coriander seeds together into a fine paste and keep them aside.
• Soak toor dal in water for half an hour and pressure cook with chopped onion, tomato, garlic cloves, tamarind juice, ground paste and two cups of water.
• Heat a table spoon of oil in a pan and add mustard seeds. When they pop up add fenugreek seeds. Fry till fenugreek seeds are slightly brown.
• Add cooked mixture, turmeric powder and adjust salt.
• Simmer for few minutes and turn off heat.
• Garnish with coriander leaves.
• Serve with steamed white rice.