Pineapple Rasam - Pineapple pieces and tomatoes cooked with tuvar dal with added spicy rasam powder and seasoned with ghee and rai. I tasted this rasam in hotel saravana bhavan for the first time, it was mild, and tasty such that one can drink it as a soup even. When I was searching for the recipe, i found one in a women's magazine, i tweaked the recipe according to my taste and preferences. I try not to use tamarind for fruit based rasams, this recipe also does not contain tamarind instead i made use of tomatoes.This pineapple rasam is not very mild as one served in the hotels, I like to have rasams little spicy as they go well with the rice.
Ingredients:
Vegetables and Fruits - One half of a small size pineapple cut into pieces. Country tomatoes are used. Fresh coconut is used.
Lentils - Tuvar dal, chana dal is used.
Seeds - Coriander seeds, mustard seeds, cumin seeds are used.
Spices - Pepper, solid asafoetida, Red chillies, Green chillies, white crystal Salt are used
Spice Powders - Turmeric Powder is used.
Oils and Fats - Sesame oil and ghee are used in the seasoning.
Herbs - Curry leaves, coriander leaves are used.
Method:
Blanch the tomatoes by boiling them i hot water for 3 minutes and cooling them.
Pressure cook the tuvar dal.
Saute the coriander seeds, pepper, jeera, chana dal, hing, red chillies, coconut.
Powder them in a blender.
Boil tomatoes, pineapple, spice and spice powders.
Season with seeds and herbs.
Garnish with herbs.
Accompaniments:
Serve it with rice and curry or a kootu.
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Substitutions:
Take the pineapple pieces in a blender, add some water, grind and filter the juice. Instead of solid pineapple pieces, this juice can be used. Add the juice before seasoning and allow for one boil.
Equipments used: Pressure cooker, blender, seasoning pan, sauce pan.
Recipe:
 |
| Pineapple Rasam |
Total Time Taken : Under 30 minutes.
No. of persons - 6
1 cup = 200 ml.
Ingredients with measurements:
Pineapple - 1/2 of 1 small pineapple.
Tuvar dal - 1/4 cup
Tomatoes - 4
Green chillies - 3
Turmeric Powder - 1/2 tsp
White Crystal Salt - to taste.
To saute and powder:
Sesame oil - 1 tsp
Coriander seeds - 2 tsp
Chana dal - 1 tsp
Pepper - 1 tsp
Jeera - 1/2 tsp
Red Chillies - 4 or 5
Coconut - 1 tbsp
Seasoning:
Ghee + sesame oil - 1 tsp
Mustard seeds - 1 tsp
Curry leaves - a sprig
Garnish:
Coriander Leaves - a few.
Directions with pics:
1. Blanch the tomatoes by putting them in rolling boiling water for 3 minutes. Allow to cool down. Remove the skin.
2. Pressure cook tuvar dal till mushy. Allow to cool down.
3. Cook the pineapple pieces with tomatoes and green chillies, turmeric powder and salt, till pineapple turns tender. Mash the ingredients slightly.
4. Heat oil in a pan, add ingredients given under ' to saute and powder'. Saute till chana dal becomes golden.
5. Take them in the blender and powder.
6. Add powder to the boiling rasam and cook for a few minutes.
8. Heat oil +ghee in a seasoning pan, add mustard seeds, when they crackle, add curry leaves.
9. Pour it over the rasam.
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