Pineapple Rasam

Recipe Categories: Indian, Quickies, Rasam

A slight twist to the daily Rasam by adding Pineapple – for sure you will fall in love with the taste.

Pineapple Rasam

Ingredients:

  • Pineapple [chopped] – ¼ cup
  • Tomato – 1 no [ puree]
  • Tomato – 1 no [ chopped]
  • Rasam powder – ¼ tsp
  • Pepper powder – ¼ tsp
  • Salt – to taste
  • Jaggery [crushed] – ¼ tsp
  • Coriander leaves – few
  • Toor dal – ¼ cup
  • Turmeric powder – ¼ tsp
  • Lime/lemon juice – 2 tsp / to taste

To Grind

  • Pineapple [chopped] – ½ cup
  • Green chili – 1 no / to taste
  • Ginger – 1 inch piece

For Tempering

  • Ghee – 2 tsp
  • Mustard seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Red chili – 1 no [break into half]
  • Curry leaves – few
  • Asafoetida – 2 pinches
Serves – 3 persons

Preparation Time – 15 min

Preparation:

Ingredients for Pineapple Rasam
  • Cook the Toor Dal with sufficient water and a pinch of Turmeric powder using a pressure cooker up to 3 whistles. Let the steam down, take it out, mash it and mix it water.
  • Grind the “to grind” items into paste consistency using blender.
  • Take a vessel and add the Toor dal water, Tomato puree, ground paste, Turmeric powder, chopped tomato, Pineapple, Salt, Turmeric powder, Jaggery and a cup of water. Bring it to boil for 7 minutes. Then switch off the flame.
Making of Pineapple Rasam
Making of Pineapple Rasam
Making of Pineapple Rasam
  • Take a Kadai, add the Ghee/Oil and heat it. Add the Mustard seeds and cumin seeds. When it splutters, add the curry leaves, Asafoetida and Red chili. Pour it into the Rasam.
  • Finally add the lemon juice. Garnish it with Coriander leaves.
  • Serve it hot with Rice. You can drink it like soup as well.

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