Devi Poojari
January 3, 2024
Image Credit: Cook Click N Devour!!!
Infused with black pepper, cumin and chunks of fresh pineapple, this sweet and tangy rasam is great to enjoy as a warm soup or mix with some rice for a light meal. Tap to see the recipe.
Image Credit: Food Trails
1 large tomato, diced 1 cup cubed pineapple 2 teaspoon rasam powder 1 tablespoon vegetable oil 1 teaspoon cumin seeds ½ tablespoon black pepper powder 2 dried red chillies, broken 1 teaspoon mustard seeds 8-10 curry leaves 1 pinch asafoetida ½ cup tamarind water ½ teaspoon turmeric powder 2 tablespoons fresh coriander, chopped Salt, to taste
Image Credit: Flickr
Heat oil in a pan and temper the cumin seeds, mustard seeds and red chillies.
Image Credit: Archana's Kitchen
Add the curry leaves once the ingredients begin to splutter, along with the asafoetida.
Image Credit: Masalachilli
Throw in the tomatoes and cook for a couple of minutes, until they begin to soften.
Image Credit: Mildly Indian
Add the pineapple chunks, turmeric powder, black pepper powder and salt to combine well.
Image Credit: Traditionally Modern Food
Pour the tamarind water into the pan and allow it to come to a roaring boil, before you dilute it with half a cup of water.
Image Credit: Moon Rice
Allow everything to simmer for 5-6 minutes before adjusting the seasoning and garnishing with fresh coriander. Serve hot with rice.
Image Credit: Shutterstock