Monday, November 3, 2014

Apple Rasam/Apple Chaaru

Apple Rasam/Apple Charu

Rasam/Chaaru is an South Indian soup. The main ingredient for rasam is tamarind juice. Rasam can be prepared in two ways. In one method, tamarind juice is tempered with some spices and boiled for some time. This is a plain kind of rasam, in which tamarind can be replaced with tomato and lemon juice. There are many variates like Tomato rasam, Pepper rasam, Lemon rasam, Dhaniya rasam. In another method cooked dal will be added to the tamarind juice. We can add any preferred vegetable and some fruits like pineapple, apple and orange.

Today's rasam is apple Rasam. I like rasam/chaaru made using fruits as in these recipes no ingredient will take the lead. Everything is balanced and can have with rice or as soup.

  • Apple - 1, Medium size (Green or Red)
  • Kandi pappu/ Split Pigeon lentils/ Toor dal - 1/4 cup
  • Chopped Onion - 2 tbsp
  • Tomato - 1 (*see Note)
  • Green chilli - 1
  • Pepper corns - 8
  • Jeera/Cumin seeds - 1/2 tsp
  • Dhaniya/Coriander seeds - 1/2 tsp
  • Garlic cloves - 2
  • Turmeric powder - 1/2 tsp 
For Tempering:
  • Avalu/Mustard seeds - 1/2 tsp
  • Jeera/Cumin seeds - 1/2 tsp
  • Curry leaves - 6
  • Dry Red chillies - 2 (optional)
  • Oil - 2 tbsp
  • Cook dal in 1 cup water until soft in a vessel or cooker for 4 whistles and mash it.
  • Peel apple and chop into pieces.
  • Grind pepper corns, coriander seeds/dhaniya and jeera/cumin seeds into coarse powder and add garlic, green chilli, chopped tomato and apple pieces and make into paste.
  • Heat oil in a small pot, add all the ingredients under tempering and fry till mustard seeds pops.
  • To this add onions, turmeric powder and fry for a minute.
  • Add the ground paste along with 2 cups water and cook for 10 minutes.
  • Add cooked dal along with the water and salt and cook for 2 minutes.
  • Serve with rice or have it as a soup.
  • My apple is sour, so I  am using only one tomato. If you want add two tomatoes or little tamarind pulp.

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