Naarthangai Rasam/Citron Rasam/How to make Naarthangai Rasam with step by step photos and Video

Naarthangai Rasam is a very flavourful and healthy rasam variety that can be made in jiffy. Naathangai has numerous medicinal values, aids digestion and is loaded with vitamin C. Do try out this Naarthangai Rasam and post your comments here. Meanwhile also check Naarthangai Oorgai/Pickle, Naarthagai Rice and other delectable Rasam Varieties here.

Here’s how to make Naarthangai Rasam with step by step photos and Video…

Ingredients

Naarthangai/Citron	1
Tomato/Thakkali	2
Green Chilllies	2 slit and cut
Jaggery/Vellam	One small piece
Turmeric Powder	¼ tsp
Garlic Cloves/Poondu	2 crushed
Coriander Leaves	1 tbsp finely chopped
Salt	As needed

For Rasam Powder/Masala

Black Pepper/Milagu	1 ½ tsp
Cumin Seeds/Jeeragam	1 tsp
Dry Red Chilli	1 or 2
Curry Leaves	5-6

For Tempering

Oil	2 tsp
Mustard Seeds/Kadugu	½ tsp
Cumin Seeds/Jeeragam	½ tsp
Dry Red Chilli	1 or 2
Curry Leaves	5-6

Preparation Time: 5 minutes                        Recipe Category: Main Course/Lunch

Cooking Time: 10 minutes                              Recipe Cuisine: Tamil Nadu, India

Author: Priya Anandakumar

Other Naarthangai Recipes

Naarthangai Oorgai/Pickle,

 Naarthagai Rice

Here's a short video on how to make Naarthangai Rasam

Method

Add black pepper, cumin seeds, dry red chilli, curry leaves to the mixer and grind it to coarse powder. Keep it aside.

Cut the Naarthangai/Citron into halves and squeeze out the juice.

Filter it to get rid off the seeds and keep the juice ready.

In a bowl, take 3 cups of water. Crush the tomatoes really well with your hands in the water.

Add the slit green chillies and jaggery to the crushed tomato water and mix really well.

Heat a sauce pan/pot, add the tomato water, required salt and mix well.

Add ¼ tsp of turmeric powder and let it boil for about 2-3 minutes.

Add the crushed garlic and boil for another minute. Add the ground rasam powder and let it come to one boil.

Sprinkle or add little water. Close with a lid and switch off the stove.

For tempering, heat 2 tsp of oil, splutter mustard seeds, then add cumin seeds, dry red chillies, curry leaves and fry for about 20 seconds and switch off the stove.

Add the tempering to the rasam, then add the Naarthangai juice and immediately close it with a lid.

Finally add the chopped cilantro/coriander leaves. Healthy and delicious Naarthangai Rasam is ready to be enjoyed.

Thank you all for visiting my space, please come back again for more healthy and flavourful rasam varieties from my kitchen.

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Until then I am signing off…