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Narthangai Rasam Recipe Guide

Narthangai rasam is a quick Indian dish made with bitter orange (narthangai) that takes 10 minutes to prepare and 15 minutes to cook, serving three people. The recipe includes ingredients like tomato, green chili, turmeric, jaggery, and various spices, with specific instructions for preparation and tempering. It can also be adapted using lemon juice and should be allowed to stand before serving for optimal flavor.

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10 views2 pages

Narthangai Rasam Recipe Guide

Narthangai rasam is a quick Indian dish made with bitter orange (narthangai) that takes 10 minutes to prepare and 15 minutes to cook, serving three people. The recipe includes ingredients like tomato, green chili, turmeric, jaggery, and various spices, with specific instructions for preparation and tempering. It can also be adapted using lemon juice and should be allowed to stand before serving for optimal flavor.

Uploaded by

raghavendradattu.kondepudi
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Narthangai rasam

5 from 1 vote
Narthangai rasam is a quick one you can prepare if you have narthangai – bitter
orange – citron with you and want to use it up quickly.

Prep Time Cook Time


10 mins 15 mins

Course: Main Course Cuisine: Indian Servings: 3 Author: Raks Anand

Ingredients
1 Narthangai / citron large
1 Tomato
1 Green chilli
¼ teaspoon Turmeric
1 teaspoon Jaggery
Salt
1 tablespoon Coriander leaves chopped

To grind
1 & ½ teaspoon Pepper
1 teaspoon Cumin seeds
1 Red chilli

To temper
2 teaspoon Oil
½ teaspoon Mustard
1 pinch Asafoetida
1 sprig Curry leaves

Instructions
1. Chop tomato roughly. Cut narthangai into two. Slit the green chilli. Squeeze the narthangai
gently and collect the juice through a strainer.

2. In a mixer, powder pepper, cumin seeds, red chilli coarsely.

3. Mash the tomato with your hands as much as you can in water. Boil this water with green
chilli turmeric, jaggery and salt. Boil for 2-3 minutes.

4. In a kadai, temper with mustard, asafoetida and curry leaves. Lower the flame and add the
powdered pepper jeera and red chilli mixture and give it a quick fry. Add it to the rasam and
boil it for 2 minutes and switch off the stove.

5. Garnish with coriander leaves. Add the squeezed juice and mix well.

Notes
If the narthangai is ripen, it has less sourness. So use unripe narthangai.
You can use lemon in place of narthangai and make it as lemon rasam.
You can mix both narathangai and lemon juice and make this rasam as well.
Don’t squeeze hard, be gentle otherwise you will have the rasam taste more bitter.
Give standing time before serving.

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