Pineapple rasam.
You can cook Pineapple rasam using 15 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Pineapple rasam
- Prepare of Toor Dal (Pigeon pea).
- You need of Pineapple Rings.
- You need of Rasam Powder.
- It's of Tomato.
- You need of Curry leaves.
- It's of Coriander Leaves For Garnishing.
- You need of Salt (As Needed).
- Prepare of For Grinding.
- You need of Peppercorns.
- It's of Cumin Seeds.
- You need of For Tempering.
- It's of Ghee (Clarified butter).
- You need of Mustard Seeds.
- Prepare of Red Chili.
- You need of Asafoetida (Asafetida / Hing).
Pineapple rasam instructions
- Pressure cook the thurdal and smash it nicely and keep it aside. Take the pepper and cumin seeds in a mixer Grind the pepper and cumin seeds to a coarse powder Take 3 pine apple rings separately. If you have the whole pineapple, peel the skin and cut the pineapple into circles.
- Chop the pineapple to bigger pieces and add it to the mixer Grind the pineapple pieces to a nice paste Take 1 tomato and nicely mash it. Or you can even give a pulse in the mixer to make a puree.
- To the tomato puree, add 1 cup of water, salt, turmeric and 1/2 quantity of ground coarse pepper-cumin powder, ground pineapple paste and rasam powder and allow the tomato puree to cook well Meanwhile, finely chop the rest of pineapple pieces and tomatoes and keep it ready.
- In a separate pan, add ghee and add mustard seeds when the ghee is hot, when the mustard seeds starts to sputter, add broken red chilli, hing, rest of the ground pepper-cumin powder and curry leaves and saute it for 20 seconds.
- Add the chopped pineapple and tomato pieces and saute it for 2 minutes in a medium flame Add the seasoned ingredients along with sauted pineapple and tomato pieces to the boiling tomato puree.
- Add the mashed dal and mix well. Add 2 cups of water and keep the flame in medium till we get a froth. Finally garnish with coriander leaves and remove from flame The delicious and spicy pineapple rasam is ready to serve..
