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Pineapple rasam recipe
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Pineapple rasam recipe- South Indian rasam recipe with full video and step-by-step pictures.
I heard the term pineapple rasam for the first time when I was in my college. One of my friends who regularly eat at the canteen used to tell us, that in his canteen they serve pineapple rasam. I have always seen my amma and paati make rasam using tomatoes. This sounded new and interesting.
After moving to Singapore, one day one of our friend’s mom invited us for lunch. She made this Pineapple rasam. I tasted that for the first time and it was too yummy. I asked her for the recipe and she shared it with us. I slightly altered it to suit my taste buds and it tasted very nice. Everyone at home loved it. I highly recommend you try this pineapple rasam.
Also check out strawberry rasam, orange rasam, Nellikai rasam, Ginger lemon rasam
Pineapple rasam recipe
South Indian rasam recipe using fresh pineapple
Servings 5
Ingredients
3 tbsp pineapple chunks2 finely chopped tomato2 tbsp cooked dal1.5 tsp rasam powder you can use sambar podi also1 cup of water½ tsp turmeric powderSalt as needed2 pinches asafoetida1 tsp ghee½ tsp mustard seedsFew chopped coriander leavesFew chopped curry leaves
To grind
3 tbsp pineapple chunks1 green chili1 small piece ginger2 cups water
Instructions
In a mixie jar add 3 tbsp pineapple chunks, 1 green chili, a small piece of ginger into a fine paste.
Transfer this to a bowl and add 2 tbsp of cooked dal.
Add 2 cups of water to this and mix everything well.
Keep this dal water aside.
In a sauce pan add finely chopped pineapple chunks (3 tbsp), tomatoes and add 1 cup of water.
Add 1.5 tsp of rasam powder or sambar powder, turmeric powder, asafoetida and salt.
Let this boil for 5-7 minutes.
Now add the dal water to this.
Add finely chopped coriander leaves and curry leaves.
Let the rasam froths up.
Do not allow this boil.
Once it froths up switch off the flame.
In a pan add ghee and once it is hot add ½ tsp of mustard seeds.
Once it splutters add this to the rasam.
Pineapple rasam is ready.
Serve with hot rice and any vegetable of your choice.
Notes
1. If the pineapple is very sweet, you can add 1 tbsp of lemon after switching off the flame.
2. Pineapple rasam can be served as a soup.
In a mixie jar add 3 tbsp pineapple chunks, 1 green chili, and a small piece of ginger into a fine paste.
Transfer this to a bowl and add 2 tbsp of cooked dal.Add 2 cups of water to this and mix everything well.Keep this dal water aside.
In a saucepan add finely chopped pineapple chunks (3 tbsp), tomatoes, and add 1 cup of water.Add 1.5 tsp of rasam powder or sambar powder, turmeric powder, asafoetida, and salt.
Let this boil for 5-7 minutes.Now add the dal water to this.Add finely chopped coriander leaves and curry leaves.Let the rasam froths up.
Do not allow this boil.Once it froths up switch off the flame.
In a pan add ghee and once it is hot add ½ tsp of mustard seeds.Once it splutters add this to the rasam.Pineapple rasam is ready.
Serve with hot rice and any vegetable of your choice.
Notes:
If the pineapple is very sweet, you can add 1 tbsp of lemon after switching off the flame.Canned pineapple does not work for this.Pineapple rasam can be served as soup.
The post Pineapple rasam recipe appeared first on Jeyashri’s Kitchen.
Pineapple rasam recipe- South Indian rasam recipe with full video and step-by-step pictures. I heard the term pineapple rasam for the first time when I was in my college. One of my friends who regularly eat at the canteen used to tell us, that in his canteen they serve pineapple rasam. I have always seen
The post Pineapple rasam recipe appeared first on Jeyashri’s Kitchen.
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