October 17, 2015

Pineapple Rasam

A different drooling, flavourful rasam with unique  taste.  A very comforting soup and an excellent appetizer to sip hot before lunch. This simple rasam will make your lunch amazing...



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Pre time: 05 mins
Cooking time: 15
Serves: 4


Ingredients for making Pineapple Rasam:


Tamarind juice extracted from a gooseberry size tamarind 500 ml
Green chillies 2
Tomatoes chopped from 1 tomato
Rasam Powder 2 tea spoons
Hing powder 1/4 tea spoon
Thurdal 2 tb spoons
Pine apple pieces chopped 15 pieces
Ghee 2 tea spoon
Mustard seeds and Cumin seed 1/2 tea spoon for seasoning
Curry leaves



Method for making Pineapple:


Pressure cook Thur dal with 8 pieces of pineapple adding water to soft and keep aside.
Boil tamarind water with salt, turmeric powder, hing powder, green chillies till raw smell goes.
Add rasam powder and mix well. 

















After 3 minutes allowing the stuff to boil, add the thurdal mix into the boiling stuff.
Let them boil till bubbles start to form.
Garnish with curry leaves and switch off the stove.
Add the remaining pieces of pineapple and do the seasoning with ghee.


Note:

If you don't have Rasam Powder, dry roast 3 tea spoons of coriander seeds, 3 red chillies 1 tea spoon of pepper corn, 1/2 teaspoon of cumin seeds and 2 tea spoons of thur dal till the dal's colour tends to change and powder them coarsely. 




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