In India Rasam is one of the must recipe everyone will make at home.
This is Indian soup served with rice, some stir fried veggies. When we are not feeling well or not want to eat anything or having cold and cough then we will make rasam especially Pepper rasam!
Rasam is a watery recipe full of healthy ingredients. I will definitely post many varieties of rasam in my blog.
This time I’m going to share Pineapple Rasam! Who doesn’t love pineapple??!! Why don’t we make rasam using pineapple??!! It’s a great side for hot piping rice with some stir fried potato or any veggies.
Let’s move on to the recipe…
I have used canned pineapple to make this rasam. You can also use fresh pineapple slices to make it.
Serves : 4 – 5
For seasoning : ( We normally season every rasam, but this is optional. You can also make rasam without seasoning )
Oil / Clarified butter – 1 tbsp
Mustard seeds – 1/2 teaspoon
Dry red chilies – 2 – 3
Curry leaves – few (optional)
Hing / Asafoetida – pinch
Pineapple chopped – 1 cup (Grind it into puree)
Tomato – 1 medium (Grind it into puree)
Water – 1 1/2 cup
Rasam Powder/ Curry powder – 1 – 2 teaspoon (Optional)
Cooked toor dal/ split pigeon peas – 1/4 cup
Turmeric powder – 1/8 teaspoon
To crush :
Garlic with skin – 5 – 6
Whole pepper – 1 teaspoon
Cumin seeds – 2 teaspoon
Prepare all you ingredients. Cook the toor dal or split pigeon peas along with turmeric powder and water in pressure cooker or soak overnight and cook on the stove top until soft and mash-able.
Crush whole pepper, garlic and cumin seeds in mortar and pestle and keep aside.
Crush/ Puree the pineapple in mixie/ blender without adding any water. Then in the same mixie/blender crush the tomatoes. And chop some pineapple slices and keep aside.
Heat oil in a pan/pot and add mustard, crushed garlic, pepper, cumin seeds, hing and saute. This time I didn’t used much seasoning.
After garlic turned light brown add the tomato puree and mix. You can also use 2 tablespoon of store bought tomato puree/paste. cook for 2 -3 minutes until raw smell of tomatoes goes away.
Once tomato cooked add the pineapple puree along with some salt. Saute for 2 – 3 minutes.
Then add cooked toor dal / split pigeon peas along with chopped pineapple and mix well.
Add 1 1/2 cup of water along with rasam/ curry powder (if using). Add salt and stir very well. cook the rasam in medium flame for 8 – 9 minutes.
Finally add chopped coriander leaves.
Hot spicy, tangy and lightly sweet rasam / Indian soup is ready to be served. Drink as a soup or served it with white or brown rice along with fried fish or stir fried veggies.
Give a try this tasty pineapple soup and let me know how it’s turned out!
Thanks. Please like and comment. 🙂
Happy Cooking 🙂