Pineapple Rasam
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 10-15 Minutes
Cook Time 20-25 Minutes
Ingredients
  • 1 teaspoon Turmeric powder (Haldi)
  • 1 cup Tomato Puree
  • 1 cup Pineapple , chopped
  • 2 Green Chillies , slit
  • 1/2 teaspoon Cumin powder (Jeera) , roasted
  • 1/2 teaspoon Coriander Powder (Dhania) , roasted
  • 1/4 teaspoon Red Chilli powder , (optional)
  • 2 teaspoons Lemon juice
  • Salt , to taste
  • 2 sprig Coriander (Dhania) Leaves , chopped
Ingredients for the tempering
  • 1 teaspoon Ghee/Sesame Oil
  • 1/4 teaspoon Mustard seeds
  • 1/4 teaspoon Cumin seeds (Jeera)
  • 3 cloves Garlic , slit (optional)
  • 1 pinch Asafoetida (hing)
  • 2 sprig Curry leaves
Prep Time 10-15 Minutes
Cook Time 20-25 Minutes
Ingredients
  • 1 teaspoon Turmeric powder (Haldi)
  • 1 cup Tomato Puree
  • 1 cup Pineapple , chopped
  • 2 Green Chillies , slit
  • 1/2 teaspoon Cumin powder (Jeera) , roasted
  • 1/2 teaspoon Coriander Powder (Dhania) , roasted
  • 1/4 teaspoon Red Chilli powder , (optional)
  • 2 teaspoons Lemon juice
  • Salt , to taste
  • 2 sprig Coriander (Dhania) Leaves , chopped
Ingredients for the tempering
  • 1 teaspoon Ghee/Sesame Oil
  • 1/4 teaspoon Mustard seeds
  • 1/4 teaspoon Cumin seeds (Jeera)
  • 3 cloves Garlic , slit (optional)
  • 1 pinch Asafoetida (hing)
  • 2 sprig Curry leaves
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. To begin making the Pineapple Rasam Recipe, firstly cook the tuvar dal, in a pressure cooker and mash it upon cooking.
  2. Into the pressure cooker, combine the pineapple cubes, green chillies, freshly made tomato puree, salt, red chilli powder, coriander powder and cumin powder.
  3. Add about 1 cup of water, mix well to combine and pressure cook for about 4-5 whsitles.
  4. Turn off the flame, and allow the pressure to release naturally.
  5. Once the pressure has released, open the cooker, and blitz the pineapple rasam using an immersion blender.
  6. Once the rasam comes to gether after blizing, add the pre cooked dal, water and brisk the pienapple rasam, to a brisk boil.
  7. To this add the coriander leaves and the freshly squeezed lemon juice.
  8. Turn off the flame and set the pineapple rasam aside.
To make the tempering for the pineapple rasam
  1. In a small pan , heat ghee on medium flame, to this add the mustard seeds, cumin seeds and allow them to crackle, now add the hing, and curry leaves.
  2. Once thee curry leaves splutter, turn off the flame and add this to the pineapple rasam.