Pineapple Rasam – A thin watery rasam with the unique flavor of fresh pineapple.
Rasam can be called as the South Indian Soup. It is the best of all curries and it is good for cough and cold. This can be had even when we are down with fever. Using freshly ground spices is one of the secrets to make the best rasam. There are many varieties of rasam and uncountable recipes to make them.
Pineapple rasam is a thin watery rasam with the unique flavor of fresh pineapple. This tastes excellent and it is very good for digestion. The use of pinapple pulp enhances the flavor of the rasam to a great extent. Always prepare the rasam at least one hour before serving. This resting time is essential for the essence of all the ingredients to blend well and lend a perfect flavor. Pineapple rasam can also be prepared in many ways. Here is how I prepare this delicious and mouth watering pineapple rasam. Try this recipe and let me know how it turned out for you!
Pineapple Rasam Recipe:
Cuisine : Indian – Tamilnadu
Category : Soup / Curries for rice
Makes : 2-3 servings
Preparation Time : 10 min
Cooking Time : 15 min
1 cup : 240 ml
- 1 cup Chopped Pineapple
- 2 medium size Tomatoes
- 2 tbsp Toor Dal, boiled and mashed
- 1/4 tsp Asafoetida
- 1/4 tsp Turmeric Powder
- 2 sprigs Coriander Leaves
- Salt as required
- 1 tsp Black Pepper
- 1 tsp Cumin Seeds
- 1 tsp Coriander Seeds
- 1 Red Chilli
- 3 cloves Garlic
- 1/2 tsp Mustard
- 1/2 tsp Cumin Seeds
- 1 Red Chilli, broken
- A sprig of Curry Leaves
- 2 tsp Oil
1. Powder the pepper corns, cumin seeds, red chilli and coriander seeds coarsely. Add the garlic cloves and grind again (do not add water). Grind 1/2 cup pineapple pieces to a paste. Chop 1 tomato finely.
2. Mash 1 tomato with your hand and add 3 cups of water. Add in the pineapple pulp, salt and turmeric powder. Mix well.
3. Heat oil in a pan. Add the mustard and wait till they splutter. Now add the rest of the ingredients required for seasoning. Fry for 4-5 seconds.
4. Add the chopped tomato, remaining 1/2 cup chopped pineapple pieces, asafoetida and coarsely ground masala. Saute with a pinch of salt till the raw smell of the masala goes off completely.
5. Add the tomato & pineapple pulp mixture. Let it boil till the raw smell disappears.
6. Add the boiled and mashed toor dal. Let the rasam boil for a minute.
7. Switch off the flame. Sprinkle some chopped coriander leaves. Enjoy the flavorful and appetizing pineapple rasam with hot steamed rice!