Pineapple rasam. An easy and sweet rasam made with pineapple and freshly ground spices.
I tasted pineapple rasam for the first time during my first year in my college. My college is well know for its food. They provide a variety of menu for breakfast, lunch and dinner. I think every tuesday, our lunch menu would have pineapple rasam in it.
Though I like rasam a lot now, I did not like it earlier. When it is pineapple rasam, I will not say no. I just love the flavor of pineapple in the rasam. I then told my mom about the pineapple rasam, and she makes it often at home after that.
Preparation time. 5 minutes
Cook time. 20 minutes
Recipe category. main
Recipe cuisine. indian
Pineapple – 2 big pieces (peel the skin off)
Toor dal/thuvaram paruppu – 1/2 cup (to pressure cook)
Tamarind – 1 small lemon size
Asafoetida/hing/perungayam – a pinch
Salt – as desired
To fry and grind
Oil – 1 tsp
Coriander seeds/daniya vidhai – 1/2 tsp
Red chillies/kanja molaga – 2 nos.
Peppercorns/milagu – 1/2 tsp
Toor dal/thuvaram paruppu – 1 tsp
Channa dal/kadalai paruppu – 1/2 tsp
Cumin seeds/jeeragam – 1/2 tsp
Oil – 1 tsp
Mustard seeds/kadugu – 1/2 tsp
Curry leaves/karuvepillai – 1 sprig
Note. The ingredients shown will vary with the original quantity.
1. Pressure cook 1/2 cup of toor dal using two cups of water. Meantime, extract tamarind paste by adding one cup of water to the tamarind.
2. Keep the tamarind paste aside. Grind pineapple coarsely to form a puree. Reserve three tablespoon of some tiny Pineapple pieces to add it to the final stage of rasam. Filter the puree and keep it aside.3. In a small pan, heat one teaspoon oil. Add coriander seeds, red chillies, peppercorns, channa dal, toor dal, and cumin seeds. Fry until the dals turn golden color. In a mixie/blender, add the fried ingredients along with cumin seeds. Without adding water, grind it to form a coarse powder.4. In a large pan, heat two teaspoons of oil. Add mustard seeds and when it splutters, add curry leaves followed by tamarind paste. Add salt and asafoetida. Boil the tamarind paste well, and then add ground coarse powder. Boil for two more minutes.
5. Now add boiled and mashed toor dal. Boil well. Add the ground pineapple puree and tiny bits of pineapple to the boiling rasam, and boil for one more minute. You will see bubbles and foam forming on the corners of the pan. At this time, switch off the stoveNow, pineapple rasam is ready!