APPLE RASAM

INTRODUCTION

INGREDIENTS

This is a Rasam which you would not have tasted so far. This rasam is very good For people who have allergy for Tamarind and or Tomato or Kokum etc. This is prepared with raw green apples . Apples from New Zeland and Washington, are excellent. Try this rasam and you would enjoy it to the core.  

(To serve four people 2 servings)

Thoram parappu stock 500 ml
Cooked Dhall 1/4 cup
Apple (Raw) 1 no. 
Rasam Powder 3 spoons
Chilli Powder 1/4 spoon
Pepper powder (coarse) 1/4 spoon
Jeera Powder 1/2 spoon
Turmeric powder 1/4 spoon
Kothumalli leaves 1/4 cup
Curry Leaves 1 sprig
Salt to taste
Sugar 1/2 spoon
Oil for tempering 1 tbsp
Jeera 1/2 spoon
Mustard 1/4 spoon
Asfoetida 1/2 spoon or 6 cloves of Garlic
Water 250 ml

METHOD OF PREPARATION

Cook Dhall in pressure cooker with a lot of water. In the same cooker keep pieces of one raw apple after removing the seeds and outer peel. Mash the apple pulp and set aside.

Pluck Kothumalli leaves rough grind the kothumalli leaves and keep aside the paste. 

Take the Dhall with water and churn till it froths, and add salt, also add jeera and turmeric powder , curry leaves and also add mashed Apple pulp and set it to boil on a medium flame. After four minutes,  add rasam Powder , Chilli powder and coarsely powdered Pepper and rough paste of Kothumalli. Let it boil for three minutes. 

Take oil in a Tempering ladle and tamper the rasam with only mustard, jeeragam and asafoetida. Cover immediately after tampering. Use it 1 hour after preparing the rasam. 
Taste of this rasam is very different from conventional rasams using Tamarind. Apple acids have a fine tongue tingling bite which you would love. Use as an appetizer or as a rice accompaniment.  (If you want, avoid Asfoetida and use Garlic)

Enjoy !!!
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