By Niveditha Kalyanaraman
September 9th, 2023
Image Credit: Unsplash
Pineapple Rasam is a variant of tomato rasam. The smell of this rasam is fruity due to the addition of pineapple. It is both savory and tangy and can be served with rice or papad. Here's the recipe for Pineapple Rasam.
2 tbsp Toor Dal (Pigeon pea) 6 Pineapple Rings 1 tsp Rasam Powder 3 Tomato Few Curry Leaves Coriander Leaves For Garnishing 1 tsp Salt As Needed FOR GRINDING
FOR GRINDING 1 tsp Peppercorns 1 tsp Cumin Seeds FOR TEMPERING 1 tbsp Ghee (Clarified butter) 1 tsp Mustard Seeds 2 Red Chili 1/4 tsp Asafoetida (Asafetida / Hing)
Pressure cook the toor dal and smash it nicely and keep it aside. Grind the pepper and cumin seeds into a coarse powder.
Take 3 pineapple rings and chop them into big pieces. Grind the pineapple pieces to a fine paste. Mash a tomato or grind it to make a puree.
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To the tomato puree, add water, salt, turmeric and 1/2 the quantity of ground coarse pepper-cumin powder, ground pineapple paste and rasam powder and allow the tomato puree to cook well.
Finely chop the rest of the pineapple pieces and tomatoes and keep it ready. In a separate pan, add ghee and add mustard seeds when the ghee is hot, when the mustard seeds starts to sputter, add broken red chilli, hing, rest of the ground pepper-cumin powder and curry leaves and saute it for 20 seconds.
Add the chopped pineapple and tomato pieces and saute it for 2 minutes in a medium flame. Add the seasoned ingredients along with sauted pineapple and tomato pieces to the boiling tomato puree. Add the mashed dal and mix well.
Add 2 cups of water and keep the flame in medium till we get a froth. Finally garnish with coriander leaves and remove from flame.
Delicious and spicy pineapple rasam is ready. Serve it with rice or papad or as a hot, soothing beverage.
Pineapple used for this should be tangy as tamarind isn't used in this recipe. If you like, you can use 2-3 cloves of garlic. Adjust the spice as per your need.