Friday, June 27, 2014

Apple and Lemon Rasam

This is very much similar to Pineapple Rasam but here we don't use garlic pods
Its kids friendly too.Iam sure they will relish it

Ingredients
Part 1 - Grinding
  • Tomato - 2
  • Coriander leaves - little
  • Curry leaves - little
  • Pepper - 3/4 teaspoon
  • Cumin seeds / Jeera - 1  teaspoon
  • Methi seeds - 1/4 teaspoon
  • Apple - 1/2 no:
  • Salt - 1 1/2 teaspoons

Part 2 - Pressure Cooker
  • Toor dhal - 1/4 cup
  • Turmeric - a pinch
  • Oil - a drop
  • Water - as required
Part 3 - Seasoning and Garnishing
  • Ghee - 1 teaspoon
  • Mustard seeds - 1/2 teaspoon
  • Hing - little
  • Curry leaves - little
  • Coriander leaves - little
  • Apple pieces- from 1/2 apple (very finely chopped)
  • Lemon - 1

Method
Step -1  Preparing dhal water
  • Take dhal in a cooker separator.Add a pinch of turmeric and a drop of oil to it
  • Pour water till the contents get immersed.Pressure cook for 4 whistles
  • Once the dhal is cooked pour 2 more cups of water and mash well.The mashed dhal will settle down and water will be in the upper portion
Step 2 - Grinding and boiling
  • Take the items mentioned under "Part 1" (except salt) in a mixer and grind it 
  • Once done transfer it to a pan / kadai and boil it in a medium flame till the raw smell goes off
  • Wash the mixer jar with 1 cup of water and add it to the above extract.Put salt, hing.Close the lid and boil it again
  • Add dhal water and little cooked dhal and boil it once

Step 3 - Seasoning and Apple Rasam
  • In a separate pan heat ghee and splutter mustard seeds so also hing, curry leaves
  • Drop it into the above rasam
  • Garnish with coriander leaves and finely chopped apple pieces
  • Switch off the stove and then squeeze lemon.Keep it closed for atleast 10 minutes before serving

It goes well with Plain Hot Rice and Vadaam Sautee