Happy's Cook

Tuesday, June 30, 2020

Pineapple Rasam Recipe | How to make pineapple Rasam? | Rasam Recipes

It is winter in Sydney and a bowl of hot rasam rice is really a comfort food for this cold weather. I am trying lots of different types of rasam these days and I wanted to share some recipes here as well. So, before clicking anything new, I thought of clearing my drafts and I found this pineapple rasam. I clicked it in 2017 when I was in my native for vacation. During my school days, dad was growing lots of pineapple on our farm. Relishing those homegrown pineapples with lots of sugar sprinkled on it is one of my favourite snacks. Nowadays, dad started buying pineapple whenever we are home. So, I made this pineapple rasam in my mum's kitchen and clicked it for the blog. I have shared chicken rasam and tomato rasam before and stay tuned for more rasam recipes.
Some of the pineapple based recipes that I shared earlier are:

Pineapple - 3 slices
Toor(Tuvar) dal - 2 tblsp
Tomato - 2
Rasam powder - 1 tsp
Turmeric - 1/4 tsp
Salt - as required
Coriander leaves - few 
To Grind: 
Whole black pepper - 1 tsp
Cumin Seeds(Jeera) - 1 tsp
Garlic - 5 to 6 cloves
To Temper: 
Oil/Ghee - 2 tsp
Mustard - 1 tsp
Dry Red chilli - 2  
Curry leaves - few
Asafoetida - a generous pinch 
1. Peel the skin of the pineapple and slice it into circular discs. We just need 3 slices for this recipe. Then remove the centre hard portion and chop it into fine pieces.
2. Pressure cook the toor dal with enough water for 4 to 5 whistles. When the pressure releases, mash it well and keep it aside.
 3. Grind the items under 'To Grind' to a coarse paste and keep it aside. In a pan, add the oil/ghee and allow the mustard seeds to crackle. Then add the dry red chilli, curry leaves and asafoetida.
4. Along with this add the ground cumin, pepper, garlic paste and the chopped tomatoes. Saute it until the tomato is cooked. Add half of the chopped pineapple, rasam powder and the turmeric powder at this stage.
5. Now, grind the remaining half of the pineapple pieces smoothly by adding little water. Pour this to the rasam along with the mashed toor dal. Add required water and salt at this stage.
6. Bring everything to a boil. When you see bubbles at the corners and the rasam looks little frothy, add the chopped coriander leaves and switch off the flame. 
Serve the delicious rasam with steamed rice, I served it with Mutton Chukka and Drumstick Thoran.
Points to remember:
  • If you don't have rasam powder, then you can grind 2 dry red chillies and a tsp of dry coriander seeds along with the other items under 'To Grind'.
  • I sometimes add cooked moong dal instead of toor(tuvar) dal for this rasam.
  • The tangy pineapple makes the rasam delicious since we are not adding any tamarind. The pineapple I used is mildly tangy. 
Warm Regards,
Happy's Cook - Divya

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