Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
5
from
2
votes
Narthangi Rasam
A citrusy flavoured rasam or soup made to beat summers!
Course:
Main Course
Cuisine:
South Indian
Servings:
3
people
Ingredients
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
Instructions
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.