Pineapple Rasam

It’s a sweet, tangy rasam and delicious one. Generally if I have short time to prepare lunch, then my mind always goes with any kind of rasam. It’s very simple and easy to make. Pineapple rasam has a unique taste.

I have added chopped pineapples and its juice. The pineapple and coconut milk adds distinct flavor and taste to this rasam. It’s one of my favorite fruit; I heard many times about this rasam. Finally I did it in my kitchen and loved it.

You can serve this like as soup. This goes well with steamed rice and potato fry. You can also use ready to use rasam powder instead of freshly grinding it. I always prefer freshly ground masala for perfect taste and flavor.

If you did not make in your kitchen, you can surely give it a try. Here is the recipe…

Ingredients

Pineapple – 2 rings/slices

Chopped Pineapple – ½ slice

Chopped Onions – 1(big)

Chopped Tomatoes – 2 (big)

Toor Dal – ½ cup

Turmeric Powder – ¼ tsp

Sliced Green Chilli – 3

Coconut Milk – 1/5 cup

Salt to taste

(For Rasam Powder)

Coriander Seeds – 1 tsp

Cumin Seeds – 1 tsp

Pepper Corn – 1 tsp

Fennel Seeds – ¼ tsp

Channa Dal – 1 tsp

Dry Red Chilli – 6

Curry Leaves – 2 sprig

Chopped Ginger – 1 inch piece

Garlic Pods – 4

Oil – 1 tsp

(To Temper)

Mustard Seeds – 1 tsp

Fenugreek Seeds – ¼ tsp

Hing – ¼ tsp

Chopped Coriander Leaves – few

Curry Leaves – 1 sprig

Red Chilli – 2

Oil – 1 tsp

Method

Wash and soak dal for about 30 minutes. Pressure cook dal and mash it and keep aside.

In a blender, take 1 slice of pine apples and grind it as a coarse paste and keep aside.

In a kadai, heat oil. Add the ingredients which are under “for rasam powder” one by one and roast it. Let it cool down. Then grind it as coarse powder.

In a kadai, heat oil. Add onions and fry well. Then add chopped tomatoes and green chillies, and then fry till it becomes mushy.

Then add chopped pineapples, coriander leaves, salt, turmeric powder, ground pineapple, ground masala, and hing. Then fry for few minutes.

Now add the mashed toor dal with water and close the lid keep cook for about 2 to 3 minutes on a medium flame.

Add coconut milk into it let it be for a minute.

 In a pan, heat oil and add all the ingredients one by one which are under “to temper” then add it into rasam. Switch off the flame and garnish with chopped coriander leaves.

Serve hot and tasty rasam with steamed rice...