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.
But neither mom nor MIL make this in their kitchen.
Pineapple rasam recipe with step by step photos - spicy, tangy and lightly sweet rasam made with This pineapple rasam is a lovely variety of rasam. having complex flavors, its spicy, tangy, and faintly.
The Pineapple Rasam Recipe is a twist to the traditional and a staple dish of the South Indians.
You can cook Pineapple Rasam using 20 ingredients and 20 steps. Here is how you cook it.
Ingredients of Pineapple Rasam
- It's of for cooking dal:.
- You need of tuvar dal.
- You need of water for pressure cooking dal.
- Prepare of turmeric powder.
- You need of other ingredients:.
- It's of chopped pineapple.
- Prepare of medium tomato or 75 grams tomato.
- Prepare of water.
- You need of rasam powder.
- It's of salt as required.
- It's of to be crushed coarsely:.
- Prepare of cumin seeds.
- You need of black pepper whole.
- It's of medium sized garlic cloves.
- You need of for tempering:.
- It's of oil.
- It's of mustard seeds.
- Prepare of dry red chilies.
- Prepare of curry leaves.
- It's of asafoetida.
The sourness from the pineapple and the subtle sweetness. Pineapple Rasam-How to prepare Pineapple Rasam. Pineapple Rasam Recipe is an out of the box rasam recipe, with a twist. Sweet and tangy pineapples added to a classic rasam, to further enhance the flavour, seasoned with a south indian tadka.
Pineapple Rasam instructions
- 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..
Pineapple Rasam is more like a upgraded version of rasam served during special occasions or festive time. The highlight of this rasam is its flavored with fresh sweet pineapple paired with spicy milagu. 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. Rasam podi, ghee seasoning of spices and pineapple puree go into its making and goes well with rice.