Pineapple Rasam Recipe
Pineapple Rasam Recipe is an out of the box rasam recipe, with a twist. Sweet and tangy pineapple juice, seasoned with a south indian tadka, makes this wonderful rasam.
The Pineapple Rasam Recipe is a twist to the traditional and a staple dish of the south Indians. The sourness from the pineapple and the subtle sweetness brings great flavors to the traditional rasam. I make this rasam as often as I make the tomato garlic rasam, as rasam's are an all time favorite dish in every household.
We often serve the pineapple rasam with hot steaming rice, a dash of ghee and beetroot curry.
If you are looking for more rasam recipes here are some :
- Paruppu Rasam Recipe (South Indian Dal Rasam)
- Elaneer Rasam Recipe (Tender Coconut Rasam)
- Kandathippili Rasam Recipe (Long Pepper Rasam)
- 1/4 cup Arhar dal (Split Toor Dal)
- 1 teaspoon Turmeric powder (Haldi)
- 5 Tomatoes , blanched and skin removed
- 1 cup Pineapple , chopped
- 2 Green Chillies , slit
- 1/2 teaspoon Cumin (Jeera) powder , roasted
- 1/2 teaspoon Coriander (Dhania) Powder , roasted
- 1/4 teaspoon Red chilli powder , (optional)
- Salt , to taste Ingredients for the Seasoning
- 4 Curry leaves
- 1/4 teaspoon Mustard seeds
- 1/4 teaspoon Cumin (Jeera) seeds
- 1 tablespoon Ghee
- 2 sprig Coriander (Dhania) Leaves , chopped
How to make Pineapple Rasam Recipe
To begin making the Pineapple Rasam Recipe, firstly cook the tuvar dal/ yellow split pea dal with 2 cups of water until it becomes very soft. See video recipe of how to cook lentils using pressure cooker. When done, pour the dal into a bowl and whisk it, until it becomes nice and smooth. Set this aside.
Next make a puree of the blanched tomatoes. See the video how to blanch and puree a tomato in just a few simple steps.
Place the pineapple pieces in the pressure cooker, add in a little salt, the green chillies and 1/4 cup of water. Pressure cook for 2 whistles. Turn off the heat. You can release the pressure immediately by placing the pressure cooker until cold running water.
Open the pressure cooker and give the pineapple a slight mash using a potato masher or a fork and it will be ready to be used for the pineapple rasam.
Next, heat ghee in a saucepan on medium heat; add in the mustard seeds, cumin seeds, garlic and curry leaves.
When the mustard seeds begin to crackle, pour in the tomato puree, the crushed and cooked pineapple, coriander powder, turmeric powder, cumin powder and chilli powder. Stir all the masalas together and allow mixture to come to a boil.
Now, add the whisked tuvar dal and 2 cups of water into the sauce pan and bring everything to a boil. Simmer the pineapple rasam for 10 minutes on low heat, until you see the rasam frothing up. Once you notice the rasam frothing up, turn off the heat. Give the rasam a taste and adjust the salt and spices to suit your palate.
Finally, garnish the pineapple rasam with freshly chopped coriander leaves, and serve it with hot steaming rice, a dash of ghee and beetroot curry.
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