Rasam
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5 from 1 vote

Narthangi Rasam

A citrusy flavoured rasam or soup made to beat summers!
Course: Main Course
Cuisine: South Indian
Servings: 3 people

Ingredients for Narthangi Rasam

  • 1 no. Narthangai (Citron fruit raw)
  • 1 no. Tomato Ripe, Finely Chopped
  • 1 Green Chilli Slit
  • 1 tsp Turmeric Powder
  • 2 tsp Oil
  • 1 tsp Jaggery
  • 1 tsp Mustard Seeds
  • Few Curry Leaves
  • A Pinch Asafoetida
  • Coriander Leaves To garnish
  • Salt to Taste

Rasam Powder:

  • 2 tsp Pepper seeds
  • 1 tsp Cumin Seeds
  • 1 Red Chilli

How to make Narthangi Rasam

  • Cut the narthangai into half and squeeze the juice and keep it aside.
  • Grind the ingredients given for rasam powder coarsely.
  • Heat a kadai under medium flame.
  • Add oil and temper with mustard seeds, curry leaves and asafoetida.
  • Reduce the flame and add the ground powder and fry for a minute.
  • Mash the chopped tomatoes in hand and add them to the kadai.
  • Add green chilli, turmeric powder, jaggery and required salt.
  • Add required water and cook the tomatoes well.
  • When the foam starts forming on top, switch off the flame.
  • Garnish with coriander leaves and pour the juice.
  • Mix well and serve with hot rice.