Pineapple Rasam

Pineapple rasam

     Hello Friends! Did you like the new look of my blog? My brother Mahesh did the whole enhancement. I am lucky that he supports me and my blog in every way possible. Sorry for any inconvenience caused, especially the temporary post notification to the subscribers. We are still working on certain things so please bear with us.

     Today’s recipe is Pineapple rasam. Surprised? Well don’t be, it is simply awesome. I tasted pineapple rasam for the first time at my Tamil Brahmin friend, Saraswathy’s home. I liked it so much that I had it like a soup. It has a very distinct flavor with the addition of pineapple,and the tadka which is done in ghee.You can have it as a side-dish for rice or as a soup. Its so very yummy with its sweet, spicy and tangy flavors!   Please do not skip ghee, while doing the tadka. That is where the magic happens! It gives a very nice aroma and taste to this dish. So do not forget to make this when you buy pineapple next time.  Here is the recipe.

   On another note, my sister, Meera Pillai wrote a short story (her first one) which is published on medium.com. Here is the link.

https://medium.com/@meerapillai/a-beautiful-heart-103315e5e487

Hope you all will like her story!

Ingredients

1. Pineapple – 1 cup, cut into small cubes

Tomato – 1.5 medium-small, chopped

Green chilly – 1, slit

Curry leaves – A few

Turmeric powder – 1/4 tsp

Rasam powder – 1 tsp

Salt – To taste

2. Toor dal –  3 tbsp, (Pressure cook toor dal adding enough water (around 1/2 cup or so) for 2 – 3 whistles. When pressure releases, open the lid and mash the dal using the back of a spoon/thavi and set aside.)

3. Cilantro – 3 tbsp, chopped to garnish

To temper

4. Ghee – 2 tsp

5. Mustard seeds – 1/2 tsp

Cumin seeds – 1/4 tsp

Dried red chilly – 1 – 2

Hing – 1 pinch

Method

1. Combine the pineapple pieces, tomato, green chilly , curry leaves, turmeric powder, rasam powder and enough salt in a sauce pan. Add 1.5 – 2 cups of water and bring to a boil. Add the mashed toor dal. Turn the heat to medium and simmer for about 15 – 20 minutes until frothy. Switch off.

2. In a small pan, heat ghee and splutter mustard seeds and fry dry red chilies. Add hing, mix well and pour this over the rasam. Serve hot.

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

Kerala Sadya Recipes

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