Pineapple Rasam Recipe
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, makes this wonderful rasam.
The Pineapple Rasam Recipe is a twist to the traditional and a staple dish of the south Indians. The sourness from the pineapple and the subtle sweetness brings great flavors to the traditional rasam. I make this rasam as often as I make the tomato garlic rasam, as rasam's are an all time favorite dish in every household.
Serve the pineapple rasam with hot steamed rice, a dash of ghee and Cabbage And Carrot Poriyal Recipe - No Onion And Garlic for a comforting weekday meal.
If you are looking for more rasam recipes here are some :
- Paruppu Rasam Recipe (South Indian Dal Rasam)
- Elaneer Rasam Recipe (Tender Coconut Rasam)
- Kandathippili Rasam Recipe (Long Pepper Rasam)
15 M
30 M
45 M
4 Servings
Ingredients
- 1/4 cup Arhar dal (Split Toor Dal)
- 1 teaspoon Turmeric powder (Haldi)
- 3 Tomatoes , roughly chopped
- 1 cup Pineapple , chopped
- 2 Green Chillies , slit
- 1/2 teaspoon Cumin powder (Jeera) , roasted
- 1/2 teaspoon Coriander Powder (Dhania) , roasted
- 1/4 teaspoon Red Chilli powder , (optional)
- 2 teaspoons Lemon juice
- Salt , to taste
- 2 sprig Coriander (Dhania) Leaves , chopped Ingredients for the tadka
- 1 tablespoon Ghee
- 1/4 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/4 teaspoon Cumin seeds (Jeera)
- 3 cloves Garlic , slit
- 1 pinch Asafoetida (hing)
- 2 sprig Curry leaves
How to make Pineapple Rasam Recipe
To begin making the Pineapple Rasam Recipe, firstly cook the tuvar dal, in a pressure cooker.
In a pressure cooker, combine the tuvar dal along with the water, salt and turmeric powder. Close the pressure cooker, and pressure cook for 3-4 whistles. Turn off the flame and allow ithe pressure to release naturally.
Once the pressure has released, open the cooker and mash the dal with the help of a potato masher.
Once mashed transfer to a bowl, and set aside.
In a mixer jar, add the chopped tomatoes, and grind into a smooth puree. Transfer to a bowl and set aside.
Into the pressure cooker, combine the pineapple cubes, green chillies, freshly made tomato puree, salt, red chulli powder, coriander powder and cumin powder.
Add about 1 cup of water, mix well to combine and pressure cook for about 4-5 whsitles.
Turn off the flame, and allow the pressure to release naturally.
Once the pressure has released, open the cooker, and blitz the pineapple rasam using an immersion blender.
Once the rasam comes to gether after blizing, add the pre cooked dal, water and brisk the pienapple rasam, to a brisk boil.
to this add the coriander leaves and the freshly squeezed lemon juice.
Turn off the flame and set the pineapple rasam aside.
In a tadka pan , heat ghee on medium flame, to this add the mustard seeds, cumin seeds and allow them to crackle, now add the hing, and curry leaves.
Once thee curry leaves splutter, turn off the flame and add this to the pineapple rasam.
Serve the pineapple rasam with hot steamed rice, a dash of ghee and Cabbage And Carrot Poriyal Recipe - No Onion And Garlic for a comforting weekday meal.
