I had bookmarked this rasam recipe a longtime back from Viki's blog. This turned out great. This rasam was kind of soup and both sweet and sour taste. I tweaked Viki’s recipe a little bit and grated the apples and added it to the rasam. I also used very little tamarind since I had used a tart granny smith apple and this added enough sourness to the rasam. The tamarind can be entirely omitted too if needed. This is my version of Viki's apple rasam.
- Green apple or any tart apples,1.
- Tamarind, very little, a small gooseberry sized ball. (optional).
- Rasam powder (homemade or store bought). 1 teaspoon.
- Asafetida, 1 pinch.
- Mustard seeds, ½ teaspoon.
- Cumin seeds, ½ teaspoon.
- Red chilies, 2, (optional).
- Garlic, 3 cloves.
- Thalipu vadagam, ½ teaspoon, (optional).
- Salt as per taste.
- Curry leaves and chopped cilantro for garnishing.
Soak the tamarind in warm water for 15 minutes and extract thick juice from it. Grate the apples, dice the tomatoes finely, and crush the garlic coarsely. Heat a pot with a teaspoon of oil. When the oil is hot enough, add the mustard seeds and let it splutter. Then add the cumin seeds, red chilies, and vadagam and fry for a few seconds. Now reduce the flame to low and add the diced tomatoes and crushed garlic and sauté for a few minutes until everything is well blended. Add the grated apples and let it cook for 5-10 minutes until the apples are cooked. Add 3 cups of water, salt, asafetida, and tamarind juice and let it come to a boil. Once it comes to a boil, add the rasam powder, curry leaves, and chopped cilantro. Mix everything just once and switch off the stove. Serve with rice and any spicy side dish.