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
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
Recipe Category: Lunch | Recipe Cuisine: South Indian
To grind coarsely:
Pepper - 1/2 tsp
Jeera - 1/2 tsp
Green Chilli - 1 small
Oil - 2 tsp
Mustard - 3/4 tsp
Curry leaves - 1 sprig
Red chilli - 2 small
Hing - a pinch
- 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.
Serve hot with rice and papad...yummm!!
- 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.
Labels: Rasam Recipes