Cherry Fruit Rasam

 Cherry Fruit Rasam

 Cherries are a nutrient-dense fruit packed with antioxidants, vitamins, and minerals. Rich in vitamin C and potassium, they help boost the immune system. Regular consumption offers several key health advantages. Yesterday in market I bought cherries along with fruits but it was bit sour. Inspired by Vidhya’s blog I thought of making cherry Rasam/ Soup Made by adding fresh cherry fruit puree and tomatoes to traditional rasam spices. It provides a unique citrus twist and is high in Vitamin. Already I made PineAppleRasam, Lemon Rasam, Jeera Rasam , (Amla Rasam-I didn’t post in blog)

Cherry Rasam is a unique, sweet, spicy, and tangy South Indian soup. It blends tomato with the natural sweetness of fresh cherries, rounded out with classic aromatic spices. It can be served as a hot appetizer or poured over steamed rice The natural sweetness from the fruits intensifies the flavor of the food.

 

Ingredients:

Fresh Cherry–-15chopped (5chopped pieces and 10 pieces for puree)

Tomato –Chopped  1 cup

Toor dal - 1 cup cooked

Turmeric-1/4tsp

Rasam powder – 2 tsp (roast 3 red chilies, 1 tsp peppercorns, 2 tbspn coriander seeds, 2 tsp cumin seeds and make a fine powder)

Green chilli-1

Salt – as per taste

Seasoning (Ghee 1 tsp, Mustard seeds 1/2 tsp, Jeera 1/2 tsp, Curry leaves few, Asafoetida 1/2 tsp)

Chopped coriander leaves for Garnishing

 

Method:

1.Wash the cherries and discard the stems. Pat them dry .

2.Cut five cherries into small pieces and grind the remaining ten cherries coarsely without adding any water.

3.Meanwhile pressure cook toor dal and puree the dal.

 

4.In a saucepan add the ground cherries, cut cherries, tomato , Ginger,Rasam powder, turmeric powder, salt, ground pepper, salt.

5.Add two cups of water and mix thoroughly.

 

6.Now bring this mix to a boil over medium heat. Now add the  dal,curry leaves, cilantro and remaining one cup of water. Mix well.

 

7.Reduce the heat to medium-low and simmer the rasam until it becomes frothy on top. Then turn off the heat.

8.In a separate tempering pan, melt the ghee. When the ghee is hot, add Mustard seeds  &the cumin seeds and fry for few seconds.

9.Transfer this seasoning to the Rassam, and add chopped coriander leaves and cover with a lid and remove from flame. 

10.Finally, add two to three pitted cherries to garnish and serve hot

Quick, tasty sweet , sour &spicy Cherry rasam is ready!

Pineapple Rasam

Pineapple rasam is a variation to traditional tomato rasam. This pineapple rasam is a sweet and sour combination mixed with ripe pineapple pieces, rasam powder, and pineapple puree and toor dal. and It gives totally a different flavor and taste.I like this rasam verymuch.

Ingredients:

Pineapple – 1cup chopped pieces(1/2chopped pieces and 1/2 cuppieces for puree)

Tomato –Chopped  1 cup

Toor dal - 1 cup cooked

Turmeric-1/4tsp

Rasam powder – 2 tsp (roast 3 red chilies, 1 tsp peppercorns, 2 tbspn coriander seeds, 2 tsp cumin seeds and make a fine powder)

Green chilli-1

Salt – as per taste

Seasoning (Ghee 1 tsp, Mustard seeds 1/2 tsp, Jeera 1/2 tsp, Curry leaves few, Asafoetida 1/2 tsp)

Chopped coriander leaves for Garnishing

 

Method:

1.Cut the tomatoes & pineapples and keep aside.

2.Grind the coriander seeds, pepper, jeera , red chilly coarsely and keep aside.

3.Take a deep kadai and boil 2 cups of water along with the pineapple cubes, rasam powder, salt, turmeric.

4.Meanwhile pressure cook toor dal and puree the dal.

5.After the pineapple cubes are partially cooked, add chopped tomato and let them cook too.

6.Then add the pureed pineapple and cooked dal to the simmering rasam.

7.In a small heated pan, add ghee, mustard seeds, jeera, curry leaves few and asafoetida.

8.Transfer this seasoning to the rasam,  and add chopped coriander leaves and  cover with a lid and remove from flame.

 9.Quick, tasty sweet , sour &spicy rasam is ready!