Pineapple Rasam Recipe
Pineapple rasam is a flavourful special rasam made in mostly wedding menu and in special occasions. Step by step photos.
Servings: 4
Ingredients
- 2 Pineapple rings/ slices
- 2 Tomato
- 1 teaspoon Rasam powder
- ⅛ teaspoon Turmeric
- ½ cup Cooked toor dal just dal cooked water is enough
- Salt
- 2 tablespoon Coriander leaves
To grind coarsely
- 1 teaspoon Pepper
- 1 teaspoon Cumin seeds
- 4 Garlic flakes Indian small variety
To temper
- 2 teaspoon Oil
- ½ teaspoon Mustard
- ¼ teaspoon Fenugreek seeds optional
- 2 Red chilli
- 1 pinch Asafoetida
- 1 sprig Curry leaves
Instructions
- Pressure cook dal and mash it and keep aside.
- Powder pepper,cumin and garlic coarsely. Keep aside.
- Grind one ring/slice of pineapple to paste and keep aside as well.
- In a bowl, mash 1 tomato and add 1 cup water.
- Chop other tomato and pineapple slice finely.
- Mix salt, ¾th of the ground pepper, jeera and garlic, ground pineapple, rasam powder and turmeric with the mashed tomatoes.
- In a kadai, temper with the items given under ‘To temper’ table, followed by curry leaves. Add the reserved ¼th part of cumin, pepper and garlic powder and give a quick stir.
- Add chopped tomato and pineapple and fry for 3-4 minutes in medium flame.
- Add the mixed items we kept in step3 and enough water to adjust its consistency. Bring it to boil. Add cooked dal.
- Top with chopped coriander leaves and when the rasam is about to boil/ raises frothy, switch off the flame and cover immediately.
Video
Notes
- Tangy pineapple is apt for this rasam.
- Pineapple rasam can be made along with lemon also. I will post that version some other time.