Yummy Pineapple Rasam
by LOPA SHAH
31 Mar 2011
This recipe has been viewed 7433 times
New Version of Rasam with combination of tomatoes and Pineapple.
Yummy Pineapple Rasam recipe - How to make Yummy Pineapple Rasam
Preparation Time: Cooking Time: Total Time:
Makes 4 serving
For Rasam
1 cup finely chopped pineapple
4 tomatoes , finely chopped
2 slit green chillies cut into pieces
4 tbsp cooked toovar (arhar) dal
3 to 4 tsp rasam powder (depending on how spicy your powder is)
a pinch of asafoetida (hing)
salt to taste
few curry leaves (kadi patta)
few coriander (dhania) leaves
1 to 2 lemon (depending on sourness)
For Tempering
2 tsp ghee
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
For Garnishing
few pineapple pieces
coriander (dhania) leaves
Method
For the rasam
For the tempering
For the rasam
- For the rasam
- Cook together tomatoes, pineapple pieces, few coriander leaves, curry leaves with 1 cup of water till tomatoes and pineapple turns soft (Appr 10 minutes)
- Blend the mixture using a hand blender to a smooth paste.
- To this add green chilli, rasam powder, salt, asafoetida and cooked toover dal mixed with 4-5 cups of water.
- Boil the mixture on medium heat till the raw smell of rasam powder goes off (Appr 20 Minutes)
- Switch off the gas.
For the tempering
- For the tempering
- Heat ghee in small non-stick pan, add mustard seeds, when the seeds crackle add cumin seeds and asafoetida.
- Add the tempering and lime juice to the rasam and boil for a few minutes.
- Garnish with finely chopped coriander leaves and pineapple pieces
- Serve immediately.
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