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Apple Rasam

A variation of traditional Rasam recipe with apples added for sweet and tangy taste. Flavoured with spices like peppers and cumin it is best paired with rice or can be had like soup.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Appetizer, Main, Soups
Cuisine Indian Cuisine, South Indian Cuisine


  • 1/4 Cup Toor/Arhar Dal/Split Pigeon Lentils
  • 2 Apples(small) or 1 big
  • 2 Tomatoes (Medium Sized)
  • 1-2 Green Chilli
  • 1 tsp Cumin Seeds/Jeera
  • 1/2 tsp Turmeric Powder
  • 1 tsp Peppercorns/Whole Kali Mirch
  • 1/4 tsp Asafoetida/Hing
  • 1 tsp Desi Ghee/Oil
  • Salt to Taste

For Tempering

  • 1/2 tsp Cumin Seeds
  • 1/2 tsp Mustard Seeds
  • 1 tsp Desi Ghee/Oil


  • Wash a soak toor dal for 5-10 minutes. Cook Dal in pressure cooker or on stove-top, till soft and mushy. 
  • Keep aside 1/2 apple, and puree the rest of apples with tomatoes, cumin seeds, peppercorns and green chilli.
  • In a pan, add ghee, when the ghee is hot add and saute apples, till soft. This will take around 5-6 minutes.
  • Once the apples are soft, add pureed tomatoes and apples. 
  • Add asafoetida and turmeric. add salt as required. Cook it for another 5 minutes on low flame. 
  • Meanwhile check Dal, mash the cooked dal with a ladle or masher. 
  • Add Dal to the tomato-apple mixture.
  • Add 2-3 cups of water and let it boil for 2-3 minutes and turn off the flame.
  • Prepare the tempering.. In a pan heat ghee, add cumin seeds and mustard seeds.
  • Once the seeds crackle, add the tempering to rasam.
  • Serve hot garnished with chopped fresh cilantro. Squeeze in some lemon juice when serving it will enhance the flavour of rasam.
Keyword Apples, Rasam Recipe