Tuesday, April 4, 2017

Pineapple Rasam


Ingredients:

Pineapple - 2 rings/ slices
Tomato - 2
Rasam powder - 1 tsp
Turmeric - 1/4 tbsp
Toor dal - 1/2 cup
Salt - As required
Coriander leaves - 1/4 cup (finely chopped)
Oil - 2 tsp
Mustard - 1/4 tbsp
Fenugreek seeds - 1/2 tsp (optional) 
Red chilli - 2
Curry leaves - few
Asafoetida / Hing - 1 pinch

To grind coarsely:

Pepper - 1 tbsp
Jeera - 1 tbsp
Garlic - 4 cloves

Method:

1) Pressure cook toor dal ,  mash it and keep it aside. 
2) Dry roast pepper, jeera and garlic and grind coarsely. 
3) Grind pineapple to paste and keep this separately.
4) In a bowl, mash tomato and add 1 cup water. 
5) To the mashed tomato, add Pineapple paste and grinded pepper, jeera and garlic mixture. Add turmeric and salt. Give a good stir.
6) Turn on the stove and boil this mixture. You can add as much as water to adjust the consistency. Boil for 5-6 mins.
7) Now add cooked toor dal, rasam powder and boil for another 5 mins.
8) In a kadai, add oil, followed by mustard, fenugreek seeds, curry leaves, red chillies and hing. Add this to the boiling rasam.
9) Garnish using Coriander leaves.

Pineapple Rasam is ready to be served with rice.

Note:

1) Finely chopped tomato and pineapple pieces can also be added instead of completely grinding into paste. (Use half to grind and half into pieces).
2) Tangy pineapple tastes best.
3) Tomato can be replaced with lemon juice.



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