Pineapple Rasam Recipe is quite different to the regular rasam recipes that we make.It was early this year I tried this rasam from ammas cookbook and instantly fell for the taste.....If you like pineapple flavour then this rasam is a treat for you.
I was not satisfied with the clicks last time I clicked them so was waiting for another chance to make this rasam and click it again....and finally I did few weeks back and here I am finally with this post.It is sure a challenging task for me to click dosas and rasams....the browning in dosas and the froth in rasams never satisfies me in my clicks so its mostly reclicks...grrrrr Its high time I learn from my mistakes and carry forward to get it right next time in the first attempt itself.
We enjoyed pineapple rasam with hot steamed rice and vadams....quite a comforting meal!!
Pineapple Rasam Recipe - Ingredients
Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Lunch | Recipe Cuisine: South Indian
Recipe Category: Lunch | Recipe Cuisine: South Indian
Pineapple - 2 slices
Tomato - 1 big sized sized
Turmeric powder - 1/8 tsp
Cooked Toor Dal - 1/3 cup
Water - 1 cup, adjust accordingly
Salt - to taste
Coriander leaves - 1 tbsp
To grind coarsely:
Pepper - 1/2 tspJeera - 1/2 tsp
Green Chilli - 1 small
To temper:
Oil - 2 tspMustard - 3/4 tsp
Curry leaves - 1 sprig
Red chilli - 2 small
Hing - a pinch
Method:
- Coarsely mince jeera,pepper and green chilli, Set aside.In a mixer add 1 slice of pinceapple.
- Puree it and set aside.In a bowl crush 1/2 tomato, add 3/4 cup water and turmeric powder.
- Now add the pineapple puree,required salt give a quick mix and heat it up.Add pepper jeera mixture and let it to boil.
- Boil for a good 5-7mins until raw smell leaves.Chop another pineapple slice into small pieces, chop remaining 1/2 tomato roughly and keep it ready.Meanwhile in a pan heat oil - add the items listed under 'to temper' let it splutter then add chopped pineapple, tomato and saute 3mins or until raw smell leaves.
- Now add this mixture to the boiling rasam.Adjust water and salt at this stage.
- Pressure cook toor dal till mushy, mash it well with a laddle and add it.Let it to boil until its frothy on top.When it starts to froth, switch off and Garnish with coriander leaves and switch off.
My Notes:
- You can even make the tempering lastly and add it to rasam before switching off.
- Don't let rasam boil for more time which will spoil the taste.In specific after dal is added do not boil more.
- You can replace pepper jeera with 1 tsp rasam powder also but fresh ground spices always gives great flavour.
