Green Apple Rasam Recipe: A South Indian Twist with a Tangy Touch
If you’re looking to try a delightful South Indian recipe that brings a unique twist to your dinner table, Green Apple Rasam is the perfect choice. This tangy, flavorful soup blends the sweetness of green apples with the traditional spices of rasam, creating a wholesome dish that’s packed with nutrients and bursting with taste. It’s an excellent pairing with rice or can be enjoyed on its own as a warming bowl of comfort food.
Ingredients
Here’s what you’ll need to prepare this aromatic and tangy Green Apple Rasam:
| Ingredient | Quantity |
|---|---|
| Green apple | 1, finely chopped |
| Cooked pigeon peas (toor dal) | 3/4 cup |
| Tomato | 1, finely chopped |
| Asafoetida (hing) | 1/2 teaspoon |
| Turmeric powder | 1/2 teaspoon |
| Rasam powder | 1/2 tablespoon |
| Water | As required |
| Curry leaves | A few |
| Fresh coriander leaves | 4 sprigs, finely chopped |
| Ghee (clarified butter) | As required |
| Mustard seeds (rai) | 1/2 teaspoon |
| Cumin seeds (jeera) | 1/2 teaspoon |
| Garlic cloves | 2, finely chopped |
| Dry red chili | 1 |
| Salt | To taste |
Preparation Time & Cooking Time
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 10 minutes | 20 minutes | 30 minutes | 4 servings |
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 140 kcal |
| Protein | 6 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 5 g |
| Fat | 4 g |
| Sodium | 250 mg |
Instructions
Step 1: Prepare the Lentils (Toor Dal)
- Begin by washing the pigeon peas (toor dal) thoroughly under running water.
- In a pressure cooker, add the washed dal along with sufficient water. Cook for about 2 whistles, or until the lentils are soft and mushy.
- Once cooked, turn off the heat and allow the pressure to release naturally. Set the dal aside.
Step 2: Blend Green Apple and Tomato
- Chop the green apple and tomato into small pieces.
- Transfer these into a mixer grinder and blend until smooth. You can add a little water if needed to achieve a consistent puree.
Step 3: Cook the Rasam Base
- Heat a large pan or pot over medium heat.
- Pour the green apple and tomato puree into the pan. Add asafoetida (hing), turmeric powder, curry leaves, and salt to taste. Stir well.
- Let the mixture come to a gentle boil.
- Once it starts bubbling, stir in the rasam powder. Cook for another 5–7 minutes, ensuring all the flavors meld together.
Step 4: Tempering the Rasam
- In a small tempering pan, heat a spoonful of ghee over medium heat.
- Add mustard seeds and allow them to splutter.
- Stir in cumin seeds, finely chopped garlic, and a dry red chili. Sauté for about 10 seconds, or until aromatic.
- Pour this tempering over the boiling rasam and mix gently.
Step 5: Garnish and Serve
- Garnish the rasam with freshly chopped coriander leaves.
- Serve hot alongside steamed rice, or enjoy it as a warming soup.
Tips for Perfect Green Apple Rasam
- Adjusting the Tanginess: If you prefer a milder flavor, use half a green apple instead of a full one. Alternatively, add a small piece of jaggery to balance the tanginess.
- Rasam Powder: Use homemade rasam powder for the best taste, but store-bought varieties work just as well for convenience.
- Consistency: Adjust the water quantity based on whether you prefer a thick or thin rasam.
- Serving Suggestion: Pair this rasam with a South Indian side dish like Beetroot Thoran or a crispy papadum for a wholesome meal.
Why You’ll Love This Recipe
Green Apple Rasam combines the authenticity of South Indian cuisine with a refreshing fruity twist. It’s not only rich in vitamins but also helps in digestion, making it a light yet satisfying meal. Perfect for any season, this rasam recipe is a high-protein vegetarian dish that even meat-lovers will savor.
Enjoy the comforting tang of Green Apple Rasam with your family and add a touch of South Indian flair to your dinner table tonight!
