Last week we are invited to a friend’s place for lunch and her mom made pineapple rasam . I tasted that for the first time , it tasted very different and nice and i loved the pineapple flavour in the rasam . I asked the recipe of pineapple rasam from my friend’s mom and i slightly altered it according to my taste and made it . Everyone enjoyed it and here comes the recipe of pineapple rasam.
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Preparation time :10 mins Cooking time :20 mins Serves: 3-4
INGREDIENTS:
METHOD:
If the pineapple is very sweet , you can add a tblsp of lemon juice after switching the flame (towards the end.)
All the pictures are taken in a hurry and i am not satisfied with the clicks this time.
Check out
Preparation time :10 mins Cooking time :20 mins Serves: 3-4
INGREDIENTS:
| PINEAPPLE CHUNKS | 1/2 CUP |
| TOMATO | 2 |
| GINGER | 1/2 INCH PIECE |
| GREEN CHILLI | 1 |
| SAMBHAR POWDER | 1 TSP |
| SALT | AS NEEDED |
| ASAFIDITA | A PINCH |
| TOOD DAL | 2 TBLSP |
| CURRY LEAVES | FEW |
| CORIANDER LEAVES | FEW |
| OIL | 1/4 TSP |
| MUSTARD SEEDS | 1/4 TSP |
METHOD:
- Cut the tomatoes and half of the pineapple into fine pieces.
- In a kadai, add the tomatoes, pineapple pieces ,salt , sambhar powder and a cup of water .
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- Allow it to cook in a medium flame till the tomatoes and pineapple becomes soft .
- Grind 3 tblsp of pineapple along with ginger and green chilli into a fine paste.
- Add 2 cups of water to the toor dal .
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- Add the ground paste and toor dal water to the kadai.
- Keep the flame to medium low and switch off when it becomes frothy.
- Garnish with curry leaves and coriander leaves.
- Heat oil in a small pan and throw in the mustard seeds and when it splutters transfer it to the rasam.
- Serve with any dry curry.
If the pineapple is very sweet , you can add a tblsp of lemon juice after switching the flame (towards the end.)
