Pineapple rasam recipe | Pineapple recipes
Pineapple rasam is a flavourful rasam mostly made in weddings and it is part of any South Indian special rasam.
I have tasted pineapple rasam only in marriages or in restaurant lunch menus. And definitely it is very unique by its taste and flavour. But neither mom nor MIL make this in their kitchen. But I wanted to try and post in Rak’s kitchen, so referred to the cookbook mom gave and tried. Both me and Vj liked the rasam, I dint tried with Aj yet.
I always love pineapple flavour. Be it pineapple juice or pineapple kesari, I love the fruity smell. The best thing I like in fruit salad with ice cream they serve in Saravana bhavan is pineapple 😊. So wanted to try this rasam with my favorite pineapple in it, for a long time. Atlast I tried and here is the recipe I adapted to suit my taste and convenience. Sure you can impress your guests with this one, inspite of the usual rasams.
Pineapple rasam recipe
Pineapple rasam is a flavourful special rasam made in mostly wedding menu and in special occasions. Step by step photos.
Ingredients
- 2 Pineapple rings/ slices
- 2 Tomato
- 1 teaspoon Rasam powder
- ⅛ teaspoon Turmeric
- ½ cup Cooked toor dal
- Salt
- 1 sprig Curry leaves
- 2 tablespoon Coriander leaves – 2 tblsp
To grind coarsely
- 1 teaspoon Pepper
- 1 teaspoon Cumin seeds
- 4 Garlic flakes Indian small variety
To temper
- 2 teaspoon Oil
- ½ teaspoon Mustard
- ¼ teaspoon Fenugreek seeds optional – ½ tsp
- 2 Red chilli
- 1 Pinch Asafoetida
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Instructions
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Pressure cook dal and mash it and keep aside.
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Powder pepper,cumin and garlic coarsely. Keep aside.
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Grind one ring/slice of pineapple to paste and keep aside as well.
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In a bowl, mash 1 tomato and add 1 cup water.
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Chop other tomato and pineapple slice finely.
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Mix salt, ¾th of the ground pepper, jeera and garlic, ground pineapple, rasam powder and turmeric with the mashed tomatoes.
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In a kadai, temper with the items given under ‘To temper’ table, followed by curry leaves. Add the reserved ¼th part of cumin, pepper and garlic powder and give a quick stir.
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Add chopped tomato and pineapple and fry for 3-4 minutes in medium flame.
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Add the mixed items we kept in step3 and enough water to adjust its consistency. Bring it to boil. Add cooked dal.
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Top with chopped coriander leaves and when the rasam is about to boil/ raises frothy, switch off the flame and cover immediately.
Notes
- Tangy pineapple is apt for this rasam.
- Pineapple rasam can be made along with lemon also. I will post that version some other time.
Pineapple rasam method:
- Pressure cook dal and mash it and keep aside. Powder pepper, jeera and garlic coarsely. Keep aside.
- Grind one ring/slice of pineapple to paste and keep aside as well.
- In a bowl, mash 1 tomato and add 1 cup water. Chop other tomato and pineapple slice finely. Mix salt, ¾th of the ground pepper, jeera and garlic, ground pineapple, rasam powder and turmeric with the mashed tomatoes.
- In a kadai, temper with the items given under ‘To temper’ table, followed by curry leaves. Add the reserved ¼th part of jeera, pepper and garlic powder and give a quick stir.
- Tip in chopped tomato and pineapple and fry for 3-4 minutes in medium flame.
- Add the mixed items we kept in step3 and enough water to adjust its consistency. Bring it to boil. Add cooked dal.
- Top with chopped coriander leaves and when the rasam is about to boil/ raises frothy, switch off the flame and cover immediately.
Notes
- Tangy pineapple is apt for this rasam.
- Pineapple rasam can be made along with lemon also. I will post that version some other time.
Serve the flavourful rasam hot, with rice and appalam, along with the other poriyals/ curry.
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