Rasam fest

A couple weeks ago, an interesting discussion on my facebook page made me re-realize how much variety there was in Rasams!!! Classics like the paruppu rasam and mysore rasam were listed as evergreens. However, some of you came up with rather interesting varieties. A good friend and blog follower, Soumya, enthusiastically agreed to do a guest post on one such creation - Apple Rasam - YES!!! Apple Rasam :) 

Ingredients:


apples - 1 medium sized red
tomatoes - 1
toor dal or yellow lentils - 1/2 cup
turmeric - a pinch
mustard seeds or rai or kadugu - 1/2 teaspoon
oil or ghee - 1-2 teaspoons
curry leaves - 6-10
asafoetida -  a pinch
garlic - 2 cloves
green chili - 1
cumin or jeera powder - a pinch
rasam powder - 1 heap teaspoon
salt to taste
tamarind pulp extracted from a 1inch ball of fresh tamarind or 1 teaspoon paste
coriander or cilantro for garnish 


Directions: 

1.Cut and pressure cook an apple (medium sized red apple with skin) along with 1/2 cup Toor Dal, a pinch of turmeric and half a tomato . Blend this mixture and keep it aside.
2.Heat oil or ghee ( I use ghee) and splutter mustard seeds.

3.Add curry leaves and some asafoetida or peringayam.

4. Now add and sautee 2 cloves of garlic, a chili and the remaining half of the tomato (cut in smaller pieces).
5. Add a pinch of cumin powder along with a heaped teaspoon of Rasam powder and a teaspoon of salt (adjust to taste).

6. Add tamarind pulp and salt and let it simmer.
7. Now add the blended mixture and boil for 5-7 minutes.

8. Garnish with coriander leaves.

Delicious Apple Rasam is ready to serve!


Rasam is great to drink as is and goes really well with some hot rice. Soumya describes it as a random but totally tasty idea!!! I think it is a very creative and fun recipe :)

Thank you Soumya!!!

If any of you has another rasam recipe to share, please email the recipe and photos of your creation to gmail at eatomaniac dot com.