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Apple rasam
By : Sandhya Ramakrishnan
Category : Daals, South indian
Servings : 3
Time Taken : 15-30 mins
Rating :
  1. 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.
  2. Clean the apples and scrape out the skin. Take half of the apple and chop it into very fine pieces.
  3. In a blender, adding enough water grind together, the tomatoes, remaining apple, peppercorn, cumin seeds and green chilies into fine paste.
  4. In a saucepan add 1 tsp of ghee and fry the chopped apples for about 5 mins.
  5. Now add the ground tomato mixture to it. To this add the turmeric powder, asafetida and salt. Let it come to a boil and then simmer it for about 10 mins.
  6. 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.
  7. 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.

Recipe and image courtesy: passionate about baking


(makes around 4 cups of rasam)

1/4th cup tuvar dal/split red lentil/ thuvaram paruppu
1 large or 2 small apples
2 tomatoes
2 green chilies
1 tsp peppercorn
1 tsp cumin seeds
1/2 tsp turmeric powder
1/4th tsp asafetida
Salt to taste
1 tsp ghee/clarified butter
Cilantro to garnish

For tempering:

1 tsp ghee/clarified butter
1 tsp mustard seeds
1 tsp cumin seeds

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