Green Apple Rasam Recipe
A refreshing twist on the classic South Indian rasam, Green Apple Rasam is a tangy and mildly spiced soup that combines the tartness of green apples with the earthy richness of cooked toor dal. This high-protein vegetarian dish is perfect for those looking for a healthy, light yet satisfying meal. Served with steamed rice, this rasam can be a great accompaniment to any meal, especially when paired with crispy vadai or stir-fried vegetables. A perfect balance of flavors, it’s ideal for dinner or a light lunch.
Ingredients
| Ingredient | Quantity |
|---|---|
| Green apple | 1 |
| Arhar dal (Split Toor Dal) – cooked | 3/4 cup |
| Tomato | 1 |
| Asafoetida (Hing) | 1/2 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Rasam Powder | 1/2 tablespoon |
| Water | As needed |
| Curry leaves | Few |
| Coriander (Dhania) leaves – finely chopped | 4 sprigs |
| Ghee | As required |
| Mustard seeds | 1/2 teaspoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Garlic – finely chopped (optional) | 2 cloves |
| Dry Red Chilli | 1 |
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 7g |
| Carbohydrates | 28g |
| Fiber | 4g |
| Fat | 5g |
| Sodium | 300mg |
Preparation Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings
Serves: 4
Cuisine
Cuisine: South Indian
Course
Course: Dinner, Soup
Dietary Information
Diet: High Protein Vegetarian
Instructions
Step 1: Prepare the Dal
To begin, cook the Arhar dal (Toor Dal) by adding it to a pressure cooker along with 1/2 cup of water. Close the lid and cook on medium flame for about 4 whistles. After the whistles, turn off the flame and let the pressure release naturally. Once done, drain the excess water and keep the cooked dal aside.
Step 2: Blend the Apple and Tomato
Next, chop the green apple and tomato into smaller pieces and blend them together in a mixer grinder. Add a little water to help the blending process. Do not strain the mixture, as the pulp helps thicken the rasam. The consistency should be slightly watery but with some pulp.
Step 3: Cook the Rasam Base
In a heavy-bottomed pan, pour the blended apple-tomato juice. Add asafoetida (hing), curry leaves, turmeric powder (haldi), and salt to taste. Bring this mixture to a gentle boil over medium heat.
Step 4: Add Rasam Powder and Dal
Once the juice has come to a boil, add the rasam powder and the cooked dal to the pan. Stir well and allow the rasam to simmer for about 5-10 minutes. The dal will thicken the mixture slightly, while the rasam powder will infuse the soup with its signature spiciness and flavor. Adjust the consistency with water if needed.
Step 5: Prepare the Tempering (Tadka)
In a small tempering pan (tadka pan), heat ghee on medium flame. Once hot, add mustard seeds and let them splutter. Then, add the cumin seeds (jeera) and sauté for a few seconds until aromatic. If you’re using garlic, add the finely chopped garlic and dry red chilli, and sauté until the garlic turns golden brown.
Step 6: Add Tempering to Rasam
Pour the prepared tempering into the simmering rasam and stir to combine. This will add a burst of flavor and richness to the rasam. Let it cook for another 2-3 minutes to blend the flavors.
Step 7: Garnish and Serve
Garnish with freshly chopped coriander leaves (dhania) and serve hot.
Serving Suggestions
Serve the Green Apple Rasam with steaming hot rice for a wholesome meal. It pairs wonderfully with side dishes like Elai Vadam (crispy rice chips), Raw Jackfruit Poriyal (stir-fried jackfruit), and a refreshing Spiced Buttermilk made with coriander and ginger for a traditional South Indian meal.
This tangy, spicy rasam is a great way to enjoy the benefits of green apples and toor dal in one comforting bowl. The combination of apples adds a unique sweetness that perfectly complements the traditional spices of the rasam, creating a delicious and healthy addition to your meal rotation.
Enjoy your nutritious and aromatic Green Apple Rasam as a satisfying soup or a flavorful addition to your dinner spread.
