The clementine oranges which were too sour were put to best use here.An avid lover of lemon rasam, thought i would give it a try and also finally get rid of the nerve pulling sensations this fruit gave me ,every time i had one plus encountered a taste which i simply relished. The taste was fabulous and it is going to be a regular on my table no doubt. The only thing to be noted about it is; it should be eaten fresh and not chilled and heated up. The taste changes when you do that. It is light and flavorful enough to substitute a soup. Vadams are a good combination with this rasam. The method to go about is pretty much the same as the regular rasam but at the end you need to add this generous amount of orange juice to make it a real orange rasam (not colour). And yeah the oranges really need to be sour!
2 tablespoons mashed thurdhal(cooked)
1and 1/2 tsp rasam powder(acc to spice level )
juice of 2 oranges
Ghee 1 teaspoon
1/2 teaspoon mustard
1/2 teaspoon jeera
1 tbl spoon cilantro chopped
1/4 teaspoon turmeric
salt to taste
Mix about 4 cups of water with the tomato pulp and mashed dhal, adding the turmeric powder boil it till raw smell goes and then add the rasam powder and once it boils add salt and season it with ghee,mustard, jeera and hing .Add the orange juice and garnish with cilantro.