Blood Orange Rasam/ Indian Soup

On my never ending quest to find  new and different ways of using natures edible gifts, I stumbled upon these blood oranges (god bless Farmville – I’ve learnt a lot from playing that game) and if you saw my Clementine Rasam post, or have been following my recipes, you will know that I do like to twist things around and see where it gets me – So far it has been to very happy places, unexplored and waiting to be explored.

The rasam not only turned out great, but the aroma from the blood oranges gave it an additional delicate citrusy flavor which enhanced the enjoyment of this rasam/soup

I did two things differently – a) I did not use Dal b) I did not use tomatoes

But I did use coconut and coriander to thicken the rasam in place of the dal -

Follow the directions of making Mysore Rasam minus the tomatoes and dal.

About Blood Oranges

They are the size of a Big Orange with purple bruise-like patches. When cut they are super dark red and their taste is a cross between orange and grapefruit – they are sweet-sour and they have the slight bitterness of the grapefruit – all in all an interesting fruit which made for a really gourmet rasam

Ingredients

Juice of 2 blood oranges

1tsp of rasam powder (available in Indian stores)

3 cups of water

¼ cup grated coconuts

1 tbsp coriander seeds

2 green chilies

1 red chili

¼ cup crushed cilantro

Mustard, ghee/butter, cumin & cilantrofor seasoning

Preparation

Juice the oranges and keep

Dry roast all other ingredients

Blend them with small amount of water

Simmer in a saucepan

Add some salt

When it comes to a boil, switch off.

Add the orange juice after it cools a bit –like you would for lemon rasam

Note- if the juice is not sour enough, add the juice of fresh lemons

Enjoy HOT as soup or with rice and curry

Blood Orange Rasam/ Indian Soup

On my never ending quest to find  new and different ways of using natures edible gifts, I stumbled upon these blood oranges (god bless Farmville – I’ve learnt a lot from playing that game) and if you saw my Clementine Rasam post, or have been following my recipes, you will know that I do like to twist things around and see where it gets me – So far it has been to very happy places, unexplored and waiting to be explored.

The rasam not only turned out great, but the aroma from the blood oranges gave it an additional delicate citrusy flavor which enhanced the enjoyment of this rasam/soup

I did two things differently – a) I did not use Dal b) I did not use tomatoes

But I did use coconut and coriander to thicken the rasam in place of the dal -

Follow the directions of making Mysore Rasam minus the tomatoes and dal.

About Blood Oranges

They are the size of a Big Orange with purple bruise-like patches. When cut they are super dark red and their taste is a cross between orange and grapefruit – they are sweet-sour and they have the slight bitterness of the grapefruit – all in all an interesting fruit which made for a really gourmet rasam

Ingredients

Juice of 2 blood oranges

1tsp of rasam powder (available in Indian stores)

3 cups of water

¼ cup grated coconuts

1 tbsp coriander seeds

2 green chilies

1 red chili

¼ cup crushed cilantro

Mustard, ghee/butter, cumin & cilantrofor seasoning

Preparation

Juice the oranges and keep

Dry roast all other ingredients

Blend them with small amount of water

Simmer in a saucepan

Add some salt

When it comes to a boil, switch off.

Add the orange juice after it cools a bit –like you would for lemon rasam

Note- if the juice is not sour enough, add the juice of fresh lemons

Enjoy HOT as soup or with rice and curry