Pineapple Rasam
Ingredients
3-4 slices of finely cut pineapple
1 ripe tomato
1.5 tsp rasam powder
1/2 cup toor dhal
1/4 tsp turmeric powder
1/2 tsp mustard
1/2 tsp urad dhal
1/4 tsp tamarind paste
1.5 tsp salt
Pinch of asafoetida
2 tsp of oil or vanaspathi (dalda)
Few sprigs of curry leaves
Few sprigs of fresh cilantro
2 tsp lemon juice (optional)
Method:
- Pressure cook the toor dal with turmeric powder.
- Mash it well and set it aside.
- Add the rasam powder, asafoetida, salt and tamarind to about 2 cups of
water. Allow to boil until smell of rasam powder disappears.
- Cut pineapple and tomato to very fine pieces. Add this to the boiling
mix.
- Allow to boil for another 3 minutes. Mash the dhal well and add this to
the above mix.
- Dilute the rasam to the desired quantity with slightly warm water.
- Allow the rasam to boil until a layer of froth form on top.
- Remove from fire and set aside.
- Add oil (vanaspathi or ghee) to a frying pan. Let it heat.
- Add mustard, toor dal and curry leaves to it. Let it splutter.
- Pour into rasam and mix. Add finely chopped cilantro.
Your rasam is ready. You can also add 2 tsp of lemon juice to the
rasam before you let the froth form (step 6). This will add more taste
to the rasam. Serve with steaming rice.
Making time : 20 minutes
Serves : 4-6 persons
