Apple Rasam

This is a delicious and interesting rasam made with tart green apples! This is kind of spicy and spiced mulled apple cider! South Indian style! Yes, spicy and with lot of spices! This aromatic, delicious concoction is amazing to sip as such or serve with steaming rice or any other grain! This is vegan!

If you are wondering about what rasam is, then......Rasam, a traditional south Indian food, is a kind of broth packed with flavors and aromatic spices usually made with tamarind base, that warm you up and give immunity booster. This is very comforting. When you are sick or in good health, this is an amazing food that every south Indian would love! When we were kids, delicious, steaming bowl of rasam rice with a dollop of ghee used to be the food most wanted! The juicy, brothy, flavor filled rasam rice gives the most satisfaction! Even today this is most comforting! 

Coming to fresh cider, well, fresh apple cider is pressed apple juice that is not filtered. In this recipe, I have used green tart apples and when ground with spices and simmered, tastes similar to mulled spider but definitely a spicy version, both in spices as well as heat.

Rasam, mostly is made with tamarind base. It is better to use tart apples for this recipe. I have added tamarind too to add to the sour taste to balance flavors. The Graany Smith apple adds to the flavor of the rasam though it gives a mild hint of sweet note. It is like a tiny amount of jaggery added to sambhar (some people do!).If sweet variety apple is used, the rasam may be sweeter, like sweet chutney. So, it is better to use tart ones to make rasam more flavorful.

Tamarind paste can also be used in place of fresh tamarind. In that case, it will take only 10 minutes to make this rasam. Prep time 5 minutes and cook time 5 minutes! That simple and quick! If using regular tamaring soak in hot water for 5minutes and use. Feel free to try with more added flavors,like adding dal etc.!

Cinnamon, ginger, black pepper, coriander, and cumin boost the flavor of the rasam. This gives a traditional touch as well a fusion touch. The added cinnamon gives a little western flavor. In fact, my kid was asking whether I was making apple pie when the rasam was actually simmering. The cinnamon and apples do the magic! This is an amazing way of having savory apple pie in the form of rasam!

Tempering is traditionally done in ghee for rasam. This adds tons of flavor, no doubt about that. But oil can also be used to temper and that makes this rasam a vegan one! Any oil can be used as per preference. These are equally delicious like the ghee tempered counterparts. 

My mom is an amazing cook and her rasam is to die for! She makes different varieties of rasam (and many other foods) and the aroma fills the entire home. She even used to make many addictive varieties of rasam at short notice. Inspired by her cooking, I am adding few more varieties in rasam series.

Last year, I did an entire A-Z series of Noodles From Around the World for Blogging Marathon and was an amazing culinary journey! This year, I am sharing some amazing traditional as well as fusion comfort food, Rasam for the A-Z series! Yes, A-Z Delicious Rasam Varieties! Check the blog often for interesting recpes of rasam to include in your menu!

I am also linking this to Sundays on Silverado, What's For Dinner, and Happiness is Homemade.

Ingredients

Serves 4

Prep time: 5 to 10 minutes

Cook time: 5 minutes

Granny Smith Apple - 1 cup, chopped

Tamarind - 1 tsp, soaked in 1 cup water

Salt - 3/4 tsp

Turmeric - 1/4 tsp

Water - 1.5 to 2 cups

Ginger - 1/2-in pice

Coriander seeds - 1 tsp

Whole black pepper - 1/2 tsp

Cumin - 1/2 tsp

Dried red chilies - 1 or 2

Cinnamon - 1/2-in piece

To Temper

Oil/ghee - 1 tsp

Mustrad seeds - 1/3 tsp

Cumin seeds - 1/3 tsp

Dried red chili - 1, torn

Asafetida - 1/8 tsp

Curry leaves - 1 spring

Method

Blend the apples, ginger, dried red chilies, coriander seeds, black pepper, cumin, and cinnamon slowly adding a cup of water. Transfer to a bowl.

Extract the juice of tamarind using a cup of water. Add this to the ground apple mixture. Add salt, turmeric, and the remaining water. Mix to combine evrything. 

Gently simmer for 3 minutes. Remove from the flame.

In a pan, heat oil. Add the red chilies andmustard seeds. Oncle it splutters add the cumin and fry for 30 seconds. Add the curry leaves and asafetida. Fry for 30 seconds. Switch off the flame and pour this on the apple rasam.

Serve with rice, or any grain and some veggies!