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
Juice of 2 blood oranges
1tsp of rasam powder (available in Indian stores)
3 cups of water
1-2 tsp of Suvaiyana Rasam Powder
¼ cup grated coconuts
Juice the oranges
In a sauce pan, melt butter and the Rasam powder. Add 2 cups of water
Grind the coconut to a smooth blend and add to 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