Pineapple Rasam

After the hit with Lemon Pineapple Rasam, I was keen to try making pure Pineapple Rasam without the tang from Lemon! Luckily this time the Pineapple we bought was super sweet, Tomatoes really red and perfectly ripe! Freshest of ingredients bring out the best in any recipe and that is absolutely the case here!

The aroma while Pineapple Rasam was being prepared is so exotic that you just cannot wait till you get your cuppa to sip this elixir! With the cold temperature playing a peek-a-boo in Mumbai, at such a time, any Rasam is always welcome and from now on my favourite is Pineapple Rasam!

INGREDIENTS

1 Slice Pineapple, finely chopped

1 Tomato, finely chopped

2 tblsp Toor Dal, cooked with a pinch of haldi and mashed

1 tsp Homemade Rasam Powder
1/4 tsp Haldi | Turmeric Powder
A pinch Hing | Asafoetida Powder
To taste Salt

For Grinding:

1 Slice Pineapple

1  Tomato

For Masala Powder:

1/2 tsp Kali Miri | Black Pepper

1/2 tsp Jeera | Cumin Seeds

For Tempering:

1 tsp Homemade Ghee | Clarified Butter

1 tsp Rai | Mustard Seeds
1/8 tsp Methi | Fenugreek Seeds

1 Sukhi Lal Mirch | Dried Red Chilli

1 sprig Kadhi Patta | Curry Leaves
For Garnishing:
2 tblsp Fresh Dhania | Coriander Leaves, finely chopped
1 Slice Pineapple

METHOD:

• For Masala Powder:
• Dry roast jeera and pepper and crush them to a coarse powder and keep aside.
• Make a smooth paste by grinding pineapple slice and tomato. Keep aside.
• In a vessel add 1 cup of water, chopped pineapple and tomato. Add haldi and Rasam Powder. Keep this to boil on low flame.
• After 2 minutes add Pineapple-Tomato paste, half of the Masala Powder and salt. Mix well and let this boil for 2 minutes.
• Add mashed Toor Dal and add water to adjust consistency of Rasam.
• When Pineapple Rasam starts to boil|become frothy, turn off the gas. 
• In a small pan, heat ghee and add rai, red chilli and curry leaves. Once rai starts to crackle, add remaining Masala Powder  and Hing, pour this onto the Pineapple Rasam.
• Garnish with the finely chopped Fresh Dhania and pineapple slice.
• Serve hot as a Welcome Drink.

Today we relished Pineapple Rasam with Steamed Rice and Keerai Molagootal.

We have used:

1. Homemade Ghee | Clarified Butter

2. Homemade Rasam Powder

3. Tata Salt Lite

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.