Pineapple Rasam Recipe
(from Nandini’s recipe box)
Prep time: 10 minutes
Cook time: 10 minutes
Serves 4 people
Categories: saaru/Rasam
Ingredients
- ■Red Gram (Thuvaram Parippu, Toor Dal, Arhar Dhal) – 1/4 cup
- ■Pineapple (Kaithachakka, Ananas) – 150 gm (2 or 3 slices)
- ■Green Chillies (Pacha Mulagu, Hara Mirch) – 4 no
- ■Tamarind Pulp (Puli, Imli) – 1 tbsp
- ■Turmeric powder (Manjal Podi, Haldi) – 1/4 tsp
- ■Asafoetida (Kayam, Hing) – A pinch
- ■Salt to taste
- ■Mustard Seeds (Kadugu, Rai) – 1/4 tsp
- ■Oil or Ghee – 1 tsp
- ■Lemon (Cherunaranga, Nimbu), squeezed – 1 tsp
- ■Coriander Leaves (Malliyila, Dhania Patta), chopped – 2 tsp
Directions
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Peel the skin of Pineapple and cut it into small cubes.
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Cook the Red Grams in 2 cups of water or pressure cook for 4 to 5 whistles. Keep it aside.
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Heat Oil in a deep pan and splutter the Mustard Seeds.
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Add 2 cups of water along with the chopped pineapple, green chillies, turmeric powder, asafoetida powder and salt into the deep pan.
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Now add Tamarind Pulp into the same deep pan and mix well.
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Cover and simmer, over a medium heat for 5 minutes or until the Pinepple is tender.
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Now add the cooked Red Grams and 1 cup of water into the Pineapple Rasam and boil for 2 minutes.
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Remove Pineapple Rasam from the stove and add Lime juice. Stir well.
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Garnish Pineapple Rasam with Coriander Leaves.
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.Pineapple Rasam is now ready to serve with rice or you can even serve it as a soup.