Green Apple Rasam Recipe
Delightfully Tangy and Healthy South Indian Soup
Green Apple Rasam is a unique and refreshing variation of the classic South Indian rasam, providing the perfect balance of tangy and savory flavors. Unlike traditional rasam that often uses tamarind for its tanginess, the sharp tartness of green apples gives this dish a distinctive twist. This light and aromatic rasam can be enjoyed with rice or as a standalone soup. It’s not just delicious, but it’s also packed with nutrition, especially with the high-protein ingredients like toor dal (pigeon peas) and the natural goodness of apples. Let’s explore how to make this easy and flavorful dish at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Green Apple (peeled or unpeeled) | 1, chopped |
| Toor Dal (pigeon peas) | 3/4 cup, cooked |
| Tomato | 1, chopped |
| Hing (asafoetida) | 1/2 teaspoon |
| Turmeric Powder | 1/2 teaspoon |
| Rasam Powder | 1 tablespoon |
| Water | As required |
| Curry Leaves | A few sprigs |
| Fresh Coriander | 4 sprigs, chopped |
| Ghee | As required |
| Mustard Seeds | 1/2 teaspoon |
| Cumin Seeds | 1/2 teaspoon |
| Garlic | 2 cloves, finely chopped |
| Dry Red Chili | 1, broken into pieces |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serving Size: 4 servings
Instructions
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Cook the Toor Dal: Start by cooking the toor dal in a pressure cooker with water until it’s soft and fully cooked. Typically, 2 whistles are enough for the dal to soften. Once cooked, turn off the heat and let the pressure release naturally.
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Prepare the Green Apple-Tomato Mixture: While the dal is cooking, take the green apple and tomato. Blend both ingredients together in a mixer or blender to form a smooth puree. This forms the base of our rasam.
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Simmer the Rasam Base: In a pan or wok, pour the apple-tomato puree, add hing (asafoetida), turmeric powder, curry leaves, and salt to taste. Stir everything well and bring the mixture to a boil. Let it simmer for about 5-7 minutes, allowing the flavors to combine and develop.
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Add Rasam Powder: Once the rasam base comes to a boil, add the rasam powder. Let the rasam continue to cook for another 2-3 minutes so the spices blend in thoroughly.
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Prepare the Tempering (Tadka): In a small pan, heat ghee (clarified butter). Once hot, add mustard seeds and cumin seeds. Allow them to splutter. Then add finely chopped garlic and dry red chili pieces. Sauté for about 10 seconds, making sure the garlic doesn’t burn.
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Combine the Tadka with Rasam: Pour the hot tempering over the simmering rasam. Stir the rasam well to distribute the tempering. This step adds an extra layer of flavor and aroma to the dish.
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Garnish and Serve: Once the rasam is ready, remove from heat and garnish with freshly chopped coriander leaves.
Serve your Green Apple Rasam hot, paired with steamed rice or as a tangy soup. For a more fulfilling meal, serve alongside a vegetable dish like Beetroot Thoran or your favorite curries.
Serving Suggestions
This Green Apple Rasam pairs wonderfully with steamed rice, roti, or any flatbread. You can also enjoy it as a warm soup on its own for a light and healthy meal. The crispness of the green apple combined with the warmth of the spices creates a satisfying yet refreshing experience for your taste buds.
Nutritional Benefits
Green apples are rich in fiber and antioxidants, providing numerous health benefits, including supporting digestion and boosting immunity. Toor dal adds a significant amount of protein, making this rasam a high-protein, vegetarian dish. The spices used, such as turmeric and cumin, also offer anti-inflammatory properties, further enhancing the health benefits of this dish.
Variations
- Vegan Option: If you prefer a vegan version, simply replace ghee with oil for the tempering.
- Spicy Twist: If you like extra heat, feel free to add more dry red chilies or a pinch of red chili powder.
Enjoy this tangy, aromatic Green Apple Rasam as a nutritious and comforting part of your South Indian meal!
