Narthangai Rasam Recipe – Authentic South Indian Citron & Tomato Soup

Last Updated on 2 months by Neha Deshmukh

Narthangai Rasam Recipe – Authentic South Indian Citron & Tomato Soup

Introduction

There’s something truly special about a steaming bowl of rasam, isn’t there? It’s more than just a soup; it’s comfort, it’s a hug in a bowl, and it’s a staple in many South Indian homes. This Narthangai Rasam, with its unique citrusy tang, is a family favorite of mine. I first made this when I was trying to recreate my grandmother’s recipe, and after a few attempts, I finally got it just right! It’s a little different from your everyday rasam, thanks to the incredible flavor of narthangai (citron). Let’s dive in and make some magic!

Why You’ll Love This Recipe

This Narthangai Rasam is a delightful twist on the classic. It’s incredibly flavorful, warming, and surprisingly easy to make. The citron adds a unique sourness that’s different from lemon or tamarind, and it’s absolutely addictive. Plus, rasam is known for its digestive properties – perfect after a heavy meal!

Ingredients

Here’s what you’ll need to create this delicious Narthangai Rasam:

• 1 large Narthangai / citron
• 1 Tomato
• 1 Green chilli
• ½ – 1 teaspoon Turmeric powder (approx. 2-3 grams)
• 1 teaspoon Jaggery (approx. 5 grams)
• Salt to taste
• 1 tablespoon Coriander leaves, chopped
• 1 – 1 ½ teaspoons Pepper (approx. 5-7 grams)
• 1 teaspoon Cumin seeds (approx. 5 grams)
• 1 Red chilli (adjust to your spice preference)
• 2 teaspoons Oil (approx. 10 ml)
• ½ teaspoon Mustard seeds (approx. 2 grams)
• 1 pinch Asafoetida (hing)
• 1 sprig Curry leaves

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

• Narthangai (Citron): A unique South Indian flavor. We’ll talk more about this below!
• Tomato & Green Chilli: I prefer using ripe, juicy tomatoes for a richer flavor. Feel free to adjust the green chilli based on how much heat you like. Some varieties are quite spicy!
• Spice Blend: Pepper, Cumin & Red Chilli – The Heart of Rasam. Freshly grinding these spices makes a huge difference. Trust me on this one!
• Turmeric, Jaggery & Salt: Balancing Flavors. Turmeric adds a beautiful color and health benefits. Jaggery balances the sourness and adds a subtle sweetness. Don’t be shy with the salt – it really brings everything together.
• Oil, Mustard, Asafoetida & Curry Leaves: The Tempering Magic. This is where the rasam really comes alive! The tempering (or tadka) infuses the oil with incredible aromas and flavors.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Roughly chop the tomato. Cut the narthangai into halves. Slit the green chilli lengthwise. Gently squeeze the narthangai juice through a strainer – you should get about ½ – ¾ cup of juice.
2. Coarsely grind the pepper, cumin seeds, and red chilli in a mixer or spice grinder. Don’t grind it into a fine powder; a coarse texture is what we’re after.
3. Hand-crush the tomato in a little water. This gives it a lovely rustic texture. Boil this mixture with the green chilli, turmeric, jaggery, and salt for 2-3 minutes.
4. In a separate pan, temper the mustard seeds, asafoetida, and curry leaves in oil. Once the mustard seeds start to splutter, add the ground spice mix and sauté briefly – about 30 seconds. Be careful not to burn the spices!
5. Combine the tempering with the boiling rasam. Simmer for 2 minutes.
6. Remove from heat and stir in the narthangai juice and garnish with coriander leaves. Let it rest for 10 minutes before serving – this allows the flavors to meld beautifully.

Expert Tips

• Don’t skip the resting period! It really makes a difference.
• Adjust the amount of narthangai juice to your liking. Some citrons are more sour than others.
• For a smoother rasam, you can strain it before serving.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: Reduce or omit the red chilli for a milder rasam. My friend, Priya, loves adding a pinch of cayenne pepper for an extra kick!
• Festival Adaptations (Pongal/Makar Sankranti): This rasam is often served during Pongal and Makar Sankranti festivals in South India. It’s a comforting and auspicious dish.

Serving Suggestions

Narthangai Rasam is best served hot with a side of steamed rice and a dollop of ghee. It’s also delicious with idli or dosa. My family loves it with a simple vegetable stir-fry.

Storage Instructions

Leftover rasam can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors might intensify slightly overnight.

FAQs

• What is Narthangai and where can I find it? Narthangai, also known as citron, is a large citrus fruit with a thick rind. It’s commonly used in South Indian cuisine for its unique sour flavor. You can find it at Indian grocery stores, especially those specializing in South Indian ingredients.
• Can I substitute Narthangai with lemon or lime? While you can use lemon or lime juice in a pinch, it won’t have the same complex flavor as narthangai. If you do substitute, start with about ¼ cup of juice and adjust to taste.
• How can I adjust the sourness of the Rasam? Add more or less narthangai juice to control the sourness. You can also add a little extra jaggery to balance it out.
• What is the purpose of Jaggery in Rasam? Jaggery adds a subtle sweetness that balances the sourness of the narthangai and enhances the overall flavor profile.
• Can I make this Rasam ahead of time? Yes, you can make the rasam a day ahead. The flavors will develop even more overnight. Just add the narthangai juice right before serving.
• Is Rasam good for digestion? Absolutely! Rasam is known for its digestive properties, thanks to the spices and tamarind (or in this case, narthangai). It’s often served as a starter to aid digestion.