Rasam is a spicy, tangy and slightly sweet hot beverage from the South of India . Like Sambhar it is had with rice – but some prefer to drink it all by itself too! On wintry evenings or when you are in the blues, nothing tastes better than a cup of piping hot rasam. There are many varieties of Rasam, which is usually made with lentils, tamarind water and a special concoction called Rasam Powder , but here we shall discuss the recipe for Pineapple Rasam.
Make it, sit back, relax and enjoy!
- ¼ cup tuvar dal
- ¾ to 1 cup water
- ⅛ tsp turmeric powder
- 1 cup chopped pineapple,
- 1 medium tomato
- 1.5 cups water
- salt as required
- 2 tsp cumin seeds/jeera
- 1 tsp black pepper
- 5 to 6 medium sized garlic cloves
- 1.5 tbsp oil
- ½ tsp mustard seeds
- 2 to 3 dry red chillies
- 6 to 7 curry leaves/kadi patta
- a pinch of asafoetida/hing
- Cook dal in a pressure cooker with water and turmeric powder, for 5 to 6 whistles or till the lentils have completely softened.
- Mash the dal very well with a spoon and keep aside.
- Crush cumin seeds, black pepper and garlic cloves coarsely.
- Add half of the chopped pineapple cubes in a grinder jar or small blender and blend to a smooth puree.
- Add quartered tomato and blend.
- Heat 1.5 tbsp oil in a pot or pan. Add ½ tsp mustard seeds and crackle them.
- Now add the coarse paste of garlic+pepper+cumin and 2 to 3 dry red chilies. stir.
- Add 6 to 7 curry leaves and a pinch of asafoetida.
- Stir and then add crushed tomatoes.
- Saute for 2 to 3 minutes on a low to medium flame till the raw aroma of tomatoes goes away.
- Add the pineapple puree. Stir and saute for a minute.
- Add the cooked dal.
- Now add the remaining half of the chopped pineapple cubes. Stir. Add 1.5 cups water.
- Season with salt as per taste.
- Stir very well and bring the rasam to a simmer on low to medium flame, without the lid for 8 to 9 minutes.
Garnish with chopped coriander leaves and serve pineapple rasam hot with steamed rice or as an appetizer soup.