Apples are one of those fruits that lends itself well to sweet, dessert recipes and curries and savory alike. Spicy fritters from apples also make a more-ish snack! Lip smacking and tangy apple chutney is another mouthwatering dish. They go perfectly when added to potato curries.
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Apple Stir Fry
- Total Time: 20 minutes
- Yield: 3-4 1x
Description
This is one dish not to be missed out on. Super easy to remember and you need not go hunting for the recipe each time you make it.
Ingredients
- Oil - 2 tsp (10 ml)
- Mustard seeds - 1/2 tsp
- Cumin seeds - 1/2 tsp
- Hing (asafoetida) - 1/4 tsp
- Ginger - 1 inch piece, fine chopped
- Green chillies - 1, slit (optional)
- Tomato - 1 medium
- Apples, slightly tart, cooking variety - 3 to 4
- Jaggery (gur) - 2 tsp (10 ml) or to taste
- Salt - to taste
- Rasam powder - 2 tsp (10 ml) or to taste
- Red chilli powder - 1/2 tsp (optional)
- Garnish - coriander leaves
Instructions
- Wash and chop tomatoes. Wash and peel apples. Dice them.
- Heat oil, add mustard, cumin, hing, let splutter. Add ginger, green chillies, sauté few seconds.
- Add tomatoes and let soften a bit. Add apples, mix and let start to soften.
- Add salt, jaggery, rasam powder, chilli powder. Cook till done.
- Garnish and serve hot!
Notes
- Skip rasam powder if not available but increase chilli powder in that case.
- This dish needs to be bit spicy, sweet and have a slight tang.
- If you want it more tart, you may sprinkle some lime juice in the end.
- Asafoetida is optional if not available but zing from ginger is a must!
- Use either homemade or store bought rasam powder.
- It is easily available in Indian stores.
- It is a blend of spices commonly used to make a South Indian traditional dish called ‘rasam’.
- Rasam is a spicy lentil based soup.
- Quantity of rasam powder to be added depends on how strong is the one you are using.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Side Dish
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 110
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Frequently Asked Questions
What is rasam powder and where can I find it?
The notes explain that rasam powder is a spice blend commonly used to make rasam, a traditional spicy South Indian lentil-based soup. It’s a blend of multiple spices and is easily available at Indian grocery stores. The notes also say the quantity needed depends on how strong your particular blend is — if you can’t find it, skip it and increase the red chilli powder instead.
What is hing (asafoetida), and what happens if I don’t have it?
Hing, also called asafoetida, is a pungent dried resin used in small amounts (1/4 tsp here) as a seasoning in South Indian cooking — it adds an onion-garlic-like depth. The notes say asafoetida is optional if not available, but add that “the zing from ginger is a must” — so don’t skip the 1-inch piece of fresh ginger regardless. 
What kind of apples work best, and what flavor should I aim for?
The recipe specifies “slightly tart, cooking variety” apples, using 3 to 4 of them. The notes describe the flavor target: “a bit spicy, sweet and have a slight tang” — the jaggery (2 tsp) provides sweetness, the rasam and chilli powders bring heat, and the apple’s natural tartness gives the tang. If you want more tartness, the notes say to sprinkle lime juice in at the end.
