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Thursday, January 28, 2016

Narthangai rasam
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. Last month my sis in law here in SG passed me few narthangai. I desperately wanted to make narthangai pachadiLove Struck. It has been a long time since I made narthangai pachadi, so wanted to. But it started ripening already. So thought of making narthangai rice for me. Then thought what else can be made with narthangai so that I can blog it too. So tried this narthangai rasam from this blog. Made slight variations to suit my taste bud. Very flavourful of course, quick and easy to make, appetising rasam.
You can also check the other narthangai recipes

Narthangai pachadi 


Narthangai rasam recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time 10 mins    |  Cook time: 15 mins     Serves: 3


Narthangai – 1 big

Tomato – 1

Green chilli - 1

Turmeric – 1/4 tsp

Jaggery – 1 pinch

Salt – As needed

Coriander leaves – 1 tbsp, chopped

To grind

Pepper – 1 & 1/2 tsp

Cumin seeds – 1 tsp

Red chilli – 1

To temper

Oil – 2 tsp

Mustard – 3/4 tsp

Asafoetida – 1 generous pinch

Curry leaves – 1 sprig


  1. Chop tomato roughly. Cut narthangai into two. Slit the green chilli. Squeeze the narthangai gently and collect the juice through a strainer.
  2. 1-ingredients
  3. In a mixer, powder pepper, cumin seeds, red chilli coarsely.
  4. 2-powder
  5. 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.
  6. 3-boil
  7. 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.
  8. 4-temper
  9. Garnish with coriander leaves. Add the squeezed juice and mix well.
  10. 5-ready>


    • 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.

Hot rice and narthangai rasam with some vegetable side dish makes a hearty meal!

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  1. Narathangai is one of my favorite pickles.It is very good for easy digestion. Thanks for sharing this useful recipe.

  2. Narathangai is one of my favorite pickles.It is very good for easy digestion. Thanks for sharing this useful recipe.

  3. I tried tomato rasam yesterday came out good. Will try this very soon. Thanks for nice recipes.

  4. Rasam looks so refreshing!!!

  5. Yum never tried this looks interesting


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