PINEAPPLE RASAM

Pineapple rasam is mainly served in South Indian Weddings and very rarely restaurants serve them. This rasam tastes similarly like mysore rasam. 

The full pineapple which i picked up from the store made me crave for some tangy spicy pineapple rasam which would be perfect with some hot rice for lunch. Since it’s been pouring so heavily for last couple of days. 

What you need:
Pineapple chunks – 1 cup, chopped
Tomato puree – 1/4 cup
Toor Dal – 1/4 cup, pressure cooked n mashed
Green chillies – 2 nos, slit
Turmeric powder, pinch
Oil – 1 tbsp
Mustard seeds – 1/4 tsp
Curry leaves – 1 spring
Coriander leaves – 2 tbsp
Salt as reqd
Asafoetida – a pinch

 

For Rasam powder:
Red chillies – 4 nos
Thoor Dhal – 2 tsp
Cumin seeds – 1/2 tsp
Black pepper corns – 1/2 tsp
Asafoetida – pinch


Dry roast and powder until coarse.

How to make:
Heat oil in a kadai add mustard seeds, asafoetida and curry leaves once it splutters add 2 cups water, turmeric powder, tomato puree, green chillies and allow to boil.


Once it starts add pineapple chunks, dhal, salt and bring to boil in 5 mins approx.


Add rasam powder mix well when the foam starts to form simmer in low and in 2 mins turn the heat add chopped coriander and serve hot with rice n some curry!!

Comments

  1. says

    It is ages since I have taken this rasam.The feasts in the modern day marriages have undergone sea changes that traditional items are conspicuous by their absence.
    I would love to have a glass of this hot rasam.

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