Apple Rasam | Apple Soup
I took this Apple Rasam / Apple Soupin the direction of ‘tomato juice rasam’ that my mother makes but added the apples to it. It renders a slightly sweet apple note after we drink the rasam.
Servings: 4 cups
Calories: 118kcal
Equipment
- saute pan
- spatula
- Blender
Ingredients
- ¼th cup Tuvar dal/split red lentil/ thuvaram paruppu
- 1 large Apple 2 small
- 2 Tomatoes
- 2 Green chilies
- 1 teaspoon Peppercorn
- 1 teaspoon Cumin seeds
- ½ teaspoon Turmeric powder
- ¼th teaspoon Asafetida
- to taste Salt
- 1 teaspoon Ghee/clarified butter
- to garnish Cilantro
FOR TEMPERING -
- 1 teaspoon Ghee/clarified butter
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
Instructions
- Cook the tuvar dal in the pressure cooker with enough water until soft and mushy. It can also be cooked on stove top until mushy. Keep aside.
- Clean the apples and scrape out the skin. Take half of the apple and chop it into very fine pieces.
- In a blender, adding enough water grind together, the tomatoes, remaining apple, peppercorn, cumin seeds, and green chilies into a fine paste.
- In a saucepan add 1 teaspoon of ghee and fry the chopped apples for about 5 mins.
- Now add the ground tomato mixture to it. To this add turmeric powder, asafetida, and salt. Let it come to a boil and then simmer it for about 10 mins.
- In the meanwhile, mash the cooked dal and add about 2 cups of water to it. Once the tomato apple mixture simmers for about 10 mins, add the dal water to it. Let it come to a boil and then turn off the flame.
- In a tiny pan, heat 1tsp of ghee and add the mustard and cumin seeds to it. Once they sputter, add it to the rasam. Garnish with cilantro and serve hot as soup or with rice.
Nutrition
Calories: 118kcal | Carbohydrates: 20g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 81mg | Potassium: 346mg | Fiber: 7g | Sugar: 8g | Vitamin A: 542IU | Vitamin C: 14mg | Calcium: 30mg | Iron: 2mg