Thursday, August 14, 2014

Pineapple Rasam

pineapple rasam

My kid is a picky eater and she eat rice, only with rasam. So I started making different rasam recipes for my kid. One day while goggling I came across pineapple rasam. I want to try this recipe as pineapple is a juicy, tangy, sweet delicious fruit packed with vitamins and minerals. I tried this rasam and it was soooo delicious. For me some spicy curry or fry and pineapple rasam will make the perfect combo.We can have this as soup too.

pineapple rasam

  • Pineapple - 4 rings
  • Pineapple pieces - 1/2 cup (cut into small chunks)
  • Tomato - 1
  • Toor dal / Pigeon pea - 1/4 cup
  • Green Chillies - 2
  • Jeera / Cumin seeds - 1/2 tsp
  • Pepper corns - 1/2 tsp
  • Ginger small piece
  • Small marble size Tamarind
  • Turmeric powder - 1/4 tsp  
  • Coriander leaves, chopped  - 2 tsp
  • Curry leaves - 5
  • Mustard seeds - 1/2 tsp
  • Dry red chilli - 1
  • Sugar or Jaggery - 1 tsp
  • Salt to taste
  • Ghee or Oil - 2 tsp
  • Cook toor dal / pigeon pea adding 1.5 cup water upto 4-5 whistles.
  • Grind the pineapple pieces adding little water and strain the juice and keep aside.
  • Crush the pepper corns, jeera and ginger and keep aside.
  • Soak tamarind in 1/2 cup hot water and extract juice.

  • In a pot boil upto 3 cups water  and add chopped tomato, chopped green chillies, pineapple juice, pineapple pieces, tamarind juice, turmeric powder, cooked toor dal and salt. Keep lid and boil 15 min on medium heat.

  • Then add crushed pepper corns, jeera and ginger and boil for another 10 mins.
  • For tempering, heat oil or ghee in another pan and add mustard seeds, dry red chilli and curry leaves. When mustard seeds pops add the tempering  to the boiling rasam and boil for 5 min.
  • serve with white rice.

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