By Devi Poojari
If rasam is the elixir you swear by everytime you order off of a South Indian food menu in a restaurant, then this delicious pineapple rasam recipe is for you to try and enjoy!
1 cup chopped pineapple 2 tomatoes, chopped ½ cup tamarind water 2 teaspoons rasam powder 2.5 cups water 1 teaspoon mustard seeds 1 teaspoon crushed black pepper 1 teaspoon cumin seeds 1 pinch asafoetida 4-5 curry leaves ½ tablespoon vegetable oil 1 tablespoon freshly chopped coriander Salt, to taste
Add the water, pineapple, tamarind water, tomatoes and simmer for 10-12 minutes.
Add the rasam powder, crushed black pepper and season with salt.
Heat the oil in a pan and make a tempering using asafoetida, curry leaves, mustard and cumin seeds.
Add the tempering to the boiling rasam and take off the heat.
Garnish with plenty of chopped coriander and eat with rice and a dollop of ghee.
Image Credit: delish.com