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.
Pineapple Rasam
Rasam with pineapple and tomatoes.
Ingredients:
- 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)
Instructions:
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.
Rasam:
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.
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Pictorial
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.
Enjoy!
Love the pineapple and tomato in this. Question: I have always wondered, is rasam traditionally eaten straight or is it poured over rice?
Rasam is usually poured over rice.
This is onto my do list since long…urs tempt me to try it…looks amazing
Yummy pot of rasam there . I remember having this at some weddings back home.. Thx for the recipe Vardhini .. Bookmarking this
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delicious and tangy and so yummy!!! love the first picture… so flavorful and so aromatic…
Sowmya
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