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Apple Rasam

Posted By Vardhini On February 24, 2012 @ 2:00 am In Blogging Marathon,Gallery,Indian,Side Dishes | No Comments

Day 2 of the blogging marathon with theme ‘Rasam”. This rasam was on my list for quite sometime and I finally got the courage to make it. I say courage because I hate to tamper with the comforting rasam and the thought of adding apples was totally new. It all turned out well and the rasam was perfect with a mild apple taste.
My son was excited at the idea of seeing apples in rasam. You can make it hot by increasing the pepper or keep it mild. One thing to remember is that the pepper dominates the apple taste. Recipe from an attachment that came with a tamil magazine “Snehidhi”. Off to the recipe.

Another look.

Ingredients - To dry roast and powder
2 tsp cumin seeds (Jeeragam)
1.5 tsp peppercorns
2 red chillies

Ingredients – Mix together
2 cups dal water (I diluted a couple of tbsp of cooked toor dal)
2 tomatoes blanched and pureed
1/4 tsp turmeric
Pinch of asafoetida

Ingredients – Rasam
1 tsp ghee
1/2 tsp mustard seeds
Few curry leaves
1 apple (About 1 cup chopped)
1 -2 tbsp lemon juice
Coriander leaves to garnish

Dry roast cumin seeds, pepper and chillies.

Take in a coffee grinder or blender and make a powder. It can be coarse.

Blanch the tomatoes by dropping them in boiling water for a couple of minutes.

Then drop them in cold water. Peel the skin off.

Take the peeled tomatoes in a blender and make a puree.

Take dal water in a bowl.

Add tomato puree, turmeric and asafoetida to the dal water.

Add salt and mix together.

Heat ghee and splutter mustard seeds. Add curry leaves.

Add the apple pieces and saute for a couple of minutes.

Add the dal + tomato water.

Bring to a boil and simmer for around 5 minutes.

Add the ground masala and mix well. Simmer for a couple of minutes.

Add lemon juice. Turn the stove off.

Season with coriander leaves.
Tasty apple rasam ready.

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