Pineapple rasam recipe
South Indian rasam recipe using fresh pineapple
Servings: 5
Ingredients
- 3 tbsp pineapple chunks
- 2 finely chopped tomato
- 2 tbsp cooked dal
- 1.5 tsp rasam powder you can use sambar podi also
- 1 cup of water
- ½ tsp turmeric powder
- Salt as needed
- 2 pinches asafoetida
- 1 tsp ghee
- ½ tsp mustard seeds
- Few chopped coriander leaves
- Few chopped curry leaves
To grind
- 3 tbsp pineapple chunks
- 1 green chili
- 1 small piece ginger
- 2 cups water
Instructions
- In a mixie jar add 3 tbsp pineapple chunks, 1 green chili, a small piece of ginger into a fine paste.
- Transfer this to a bowl and add 2 tbsp of cooked dal.
- Add 2 cups of water to this and mix everything well.
- Keep this dal water aside.
- In a sauce pan add finely chopped pineapple chunks (3 tbsp), tomatoes and add 1 cup of water.
- Add 1.5 tsp of rasam powder or sambar powder, turmeric powder, asafoetida and salt.
- Let this boil for 5-7 minutes.
- Now add the dal water to this.
- Add finely chopped coriander leaves and curry leaves.
- Let the rasam froths up.
- Do not allow this boil.
- Once it froths up switch off the flame.
- In a pan add ghee and once it is hot add ½ tsp of mustard seeds.
- Once it splutters add this to the rasam.
- Pineapple rasam is ready.
- Serve with hot rice and any vegetable of your choice.
Notes
1. If the pineapple is very sweet, you can add 1 tbsp of lemon after switching off the flame.
2. Pineapple rasam can be served as a soup.
