Monday, November 28, 2016

Narthangai Rasam/Citron Rasam (without toor dal)

Narthangai Rasam/Citron Rasam (without toor dal)
Narthangai Rasam/Citron Rasam (without toor dal)

Narthangai Rasam is a flavourful rasam that is packed with loads of Vitamin C. 

If you have lots of home grown Narthangai's then you keep cooking dishes using narthangai.  This is what is happening with me, my mom gave me a big bag full of narthangais. So I started preparing narthangai sweet pachadi and narthangai rasam quiet often for this month😊. 

Though all my narthangai's are over now, but this whole month we didn't get much of health issues like cough, cold, etc. One thing which my mom strictly told me is, not to consume narthangai dishes during night time but definitely can enjoy them during day time.

This Narthangai Rasam is indeed prepared in a different variation and have not added cooked toor dal/tuvaram paruppu to this rasam. Before we proceed to this Narthangai Rasam recipe, would you be interested in knowing the health benefits of this Narthangai then click on this below picture.


  • 1 Narthangai/Citron
  • 2 medium sized Tomatoes
  • 2 tablespoon Rasam powder
  • A small piece Hing
  • 4 fresh coconut pieces or 1/4 cup grated coconut 
  • 1 teaspoon Jaggery
  • 1/2 cup Coriander leaves
  • A spring Curry leaves
  • As per taste Salt
For Seasoning:
  • 1/2 teaspoon Mustard seeds
  • 1/4 teaspoon Cumin seeds
  • 2 Red chillies (roughly broken)
  • A spring Curry leaves
  • 1 tablespoon Ghee


1) Boil the tomatoes in enough water till they get cooked.

2) Add salt, curry leaves, hing and rasam powder, leave it to boil in medium flame for few minutes till frothy.  I have switched to Himalayan rock salt which is little pink in colour is said to be the healthier version.

3) Grind coconut and coriander leaves to a coarse paste.

4) Add this paste to boiling rasam and dilute it with enough water. 

5) Leave the rasam to boil in medium flame till frothy. Add narthagai/citron juice and jaggery, mix the rasam once and switch off the flame.

6) Heat ghee in a kadai and add mustard seeds, cumin seeds to crackle. Add red chillies and fry once.

7) Switch off the flame, add curry leaves and fry once.

8) Pour this seasoning mixture on top of the Narthangai/Citron rasam.

Serve this Vitamin C rich Narthangai rasam with hot rice.


1) You can add cooked toor dal along with its water to the rasam like how you prepare normal rasams.

2) You can grind few cumin seeds along with coconut and coriander and skip in seasoning process.


1) Narthangai do have lots of seeds, so you can squeeze out the juice first, use a strainer to strain the seeds then add it to rasam. Also, don't allow the rasam to boil after you add narthangai juice as this releases bitter taste.