Rasam is such an important staple in my house and has been my life saver on the days I am pressed for time. The basic kind of rasam that can be fixed in a jiffy uses this homemade rasam powder and there are other kinds where we prepare the masala fresh each time. Rasam, rice and pickle is what I call comfort food.
Since it has been raining pineapples in my house, I decided to try this rasam that was pending for a while now. Pineapple adds a lot of flavor to the rasam and we enjoyed it a lot. Although this rasam involves making fresh masala and pineapple juice, it is totally worth it for the taste. Off to the recipe.
Rasam with pineapple and tomatoes.
- To roast and grind - Masala
- cumin seeds - 1.5 tsp
- peppercorns - 1 tsp
- toor dal - 2 tsp
- red chillies - 2
- curry leaves - few
- For Rasam
- pineapple - 2.5 cups - chopped (divided)
- tomatoes - 1 cup - chopped
- toor dal - 2 cups - diluted dal water (I mixed 2 tbsp cooked dal with 2 cups water)
- salt - to taste
- turmeric - pinch
- oil - 1 tsp
- mustard seeds - 1/2 tsp (kadugu)
- curry leaves - few
- lemon juice - 2 tbsp
- cilantro - to garnish (kothamalli)
Masala: Dry roast the ingredients under "To roast and grind". Allow to cool and powder the ingredients. Keep aside.
Pineapple Juice: Take 1.5 cups of pineapple pieces and 1/2 cup water in a blender. Blend well and filter the mixture using a cheese cloth. To the filtered juice, add about 1/4 cup of water. Keep aside.
Mix the remaining 1 cup pineapple pieces, tomatoes, toor dal water, salt and turmeric in a bowl. Heat oil and splutter mustard seeds. Add curry leaves.
Add the dal-tomato-pineapple mixture and bring to a boil. Add the prepared masala and simmer for a couple of minutes. Finally add the pineapple juice and lemon juice and turn the stove off. Garnish with cilantro.
2 years ago: Healthy Vada Curry
1. Masala: Take the ingredients for masala in a pan and dry roast.2. Allow the roasted items to cool.3. Take in a blender.4. Blend to a powder. Keep aside.5. Pineapple Juice: Take 1.5 cups of pineapple pieces and 1/2 cup water in a blender.6. Blend well.7. Filter the pineapple puree using a cheese cloth. Add about 1/4 cup water to the filtered pineapple juice and keep aside.8. Rasam: Take the remaining 1 cup pineapple chunks, tomatoes, dal water, salt and turmeric in a bowl. Keep aside.9. Heat oil and splutter mustard seeds. Add curry leaves.10. Add the dal-tomato-pineapple mixture.11. Bring to a boil.12. Add the ground masala. Simmer for a couple of minutes.13. Add the pineapple juice and lemon juice. Turn the stove off.14. Garnish with coriander leaves.
Tasty rasam ready.