Pineapple Rasam. Pineapple Rasam is a special variety of rasam. The pineapple adds distinct flavour and taste. You can serve this as a soup in a bowl or with rice and pappad.
I asked the recipe of pineapple rasam from my friend's mom and i slightly altered it according to my Heat oil in a small pan and throw in the mustard seeds and when it splutters transfer it to the rasam.
The Pineapple rasam Recipe is a twist to the traditional and a staple dish of the south Indians.
Pineapple Rasam is an easy Indian food recipe that is prepared with ripe pineapple.
You can cook Pineapple Rasam using 20 ingredients and 20 steps. Here is how you cook it.
Ingredients of Pineapple Rasam
- You need of for cooking dal:.
- Prepare 1/4 cup of tuvar dal.
- Prepare 1 cup of water for pressure cooking dal.
- Prepare 1/8 teaspoon of turmeric powder.
- It's of other ingredients:.
- You need 1 cup of chopped pineapple.
- It's 1 of medium tomato or 75 grams tomato.
- It's 1.5 cups of water.
- You need 1-2 teaspoon of rasam powder.
- It's of salt as required.
- It's of to be crushed coarsely:.
- Prepare 2 teaspoon of cumin seeds.
- You need 1 teaspoon of black pepper whole.
- Prepare 5-6 of medium sized garlic cloves.
- Prepare of for tempering:.
- Prepare 1.5 tablespoon of oil.
- You need 1/2 teaspoon of mustard seeds.
- It's 2-3 of dry red chilies.
- You need 6-7 of curry leaves.
- It's 1 pinch of asafoetida.
Rasam podi, ghee seasoning of spices and pineapple puree go into its making and goes well with rice. Pineapple rasam recipe is a delicious south Indian rasam or clear soup with fresh pineapple. Here is how to make Tamil wedding style pineapple rasam recipe with step by step photos. Pineapple rasam is truly a refreshing and novel take on traditional rasam.
Pineapple Rasam step by step
- Cook 1/4 cup tuvar dal in a pressure cooker with water and 1/8 tsp turmeric powder..
- Cook for 5 to 6 whistles or till the lentils have completely softened..
- Mash the dal very well with a spoon..
- Ina mortar, take 2 tsp cumin seeds, 1 tsp black pepper and 5 to 6 medium sized garlic cloves..
- Crush coarsely with the pestle. keep aside. you can also use a small grinder to crush these spices..
- Chop pineapple in small cubes and keep aside..
- Now add half of the chopped pineapple cubes in a grinder jar or small blender..
- Blend to a smooth puree and take this puree in a bowl and keep aside..
- To the same jar, add 1 medium tomato, quartered or roughly chopped..
- Pulse the jar a couple of times to crush the tomatoes. you don't need to make a puree. you can even crush the tomatoes with your hands..
- Tempering and preparing rasam: Heat 1.5 tbsp oil in a pot or pan. add 1/2 tsp mustard seeds and crackle them..
- Now add the coarse paste of garlic+pepper+cumin and 2 to 3 dry red chilies and stir..
- Add 6 to 7 curry leaves and a pinch of asafoetida..
- Stir and then add crushed tomatoes..
- Saute for 2 to 3 minutes on a low to medium flame till the raw aroma of tomatoes goes away. you should also be able to see the oil at the sides..
- Add the pineapple puree and stir and saute for 2 minutes and add the cooked daal..
- Next add the remaining half of the chopped pineapple cubes and add 1.5 cups water..
- Add 1 to 2 tsp rasam powder and season with salt as per taste..
- Stir very well and bring the rasam to a simmer on low to medium flame, without the lid for 8 to 9 minutes..
- Garnish with chopped coriander leaves and serve pineapple rasam hot with steamed rice or as an appetizer soup..
The pineapple adds some serious tanginess to rasam as well as giving it a distinctive fruity aroma and flavoring. Pineapple rasam- a delicious tangy pigeon pea and pineapple rasam. Rasam is a type of thin and spicy lentil soup which is an integral part of any South Indian meal but is different from the popular. Pineapple rasam recipe is a delicious south Indian rasam or clear soup with fresh pineapple. Slightly sweet, spicy and sour rasam recipe that's perfect for lunch.