Rasam varieties‎ > ‎

Apple rasam


Ingredients:

Cooked tuar dal – 1 tablespoon

Apple – ½

Tomatoes - 2

Lemon juice – 2 to 3 teaspoons

Turmeric powder – ½ teaspoon

Salt – 2 teaspoons

Hing – ¼ teaspoon

Coriander leaves – 2 teaspoons (finely chopped)

Ghee – 1 teaspoon

Mustard seeds – 1 teaspoon

Grind:

Curry leaves – 5 leaves

Pepper – 1 ½ teaspoon

Cumin seeds – 2 teaspoons

Red chillies – 2


Method:

  1. Peel skin of apple, remove seeds & cut into small pieces.
  2. Beat tomatoes in mixie & make tomato puree.
  3. Mash cooked tuar dal & dilute with 2 tumbler of water.
  4. Mix the tomato puree & diluted tuar dal.
  5. Add hing, salt & turmeric powder.
  6. Grind the ingredients mentioned to fine powder.
  7. Heat oil in a thick bottomed/non-stick vessel.
  8. Add mustard seeds allow spluttering.
  9. Add the apple pieces & sauté for 3 to 4 minutes.
  10. Add the mixture (tomato puree & diluted dal).
  11. Wait until bubbles are formed on top surface.
  12. Add ground powder & lemon juice.
  13. Switch off the stove.
  14. Garnish with coriander leaves & serve hot with rice.




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