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Ingredient
Pineapple Rasam
Introduce
Ingredient
1/4 cup
tuvar dal
1/8 teaspoon
turmeric powder
1 cup
chopped pineapple
1.5 cups
water
1-2 teaspoon
rasam powder
2 teaspoon
cumin seeds
1 teaspoon
black pepper whole
1.5 tablespoon
oil
1/2 teaspoon
mustard seeds
2-3
dry red chilies
6-7
curry leaves
1 pinch
asafoetida
Cooking instructions
* Step 1
Cook 1/4 cup tuvar dal in a pressure cooker with water and 1/8 tsp turmeric powder.
* Step 2
Cook for 5 to 6 whistles or till the lentils have completely softened.
* Step 3
Mash the dal very well with a spoon.
* Step 4
Ina mortar, take 2 tsp cumin seeds, 1 tsp black pepper and 5 to 6 medium sized garlic cloves.
* Step 5
Crush coarsely with the pestle. keep aside. you can also use a small grinder to crush these spices.
* Step 6
Chop pineapple in small cubes and keep aside.
* Step 7
Now add half of the chopped pineapple cubes in a grinder jar or small blender.
* Step 8
Blend to a smooth puree and take this puree in a bowl and keep aside.
* Step 9
To the same jar, add 1 medium tomato, quartered or roughly chopped.
* Step 10
Pulse the jar a couple of times to crush the tomatoes. you don't need to make a puree. you can even crush the tomatoes with your hands.
* Step 11
Tempering and preparing rasam:
Heat 1.5 tbsp oil in a pot or pan. add 1/2 tsp mustard seeds and crackle them.
* Step 12
Now add the coarse paste of garlic+pepper+cumin and 2 to 3 dry red chilies and stir.
* Step 13
Add 6 to 7 curry leaves and a pinch of asafoetida.
* Step 14
Stir and then add crushed tomatoes.
* Step 15
Saute for 2 to 3 minutes on a low to medium flame till the raw aroma of tomatoes goes away. you should also be able to see the oil at the sides.
* Step 16
Add the pineapple puree and stir and saute for 2 minutes and add the cooked daal.
* Step 17
Next add the remaining half of the chopped pineapple cubes and add 1.5 cups water.
* Step 18
Add 1 to 2 tsp rasam powder and season with salt as per taste.
* Step 19
Stir very well and bring the rasam to a simmer on low to medium flame, without the lid for 8 to 9 minutes.
* Step 20
Garnish with chopped coriander leaves and serve pineapple rasam hot with steamed rice or as an appetizer soup.
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