Monday, May 28, 2012

Pineapple rasam recipe

 Rasam is a south Indian soup often served for lunch or dinner as the second main course .Pineapple rasam is an exotic and aromatic variety popular in many region.

For Rasam
toor dal boiled: 1/2 cup
tomato:1 medium size
pineapple sliced:1 cup
green chilies slit:3
garlic pods: 4
curry leaves:few
turmeric powder: 1/2
rasam powder:1 tsp (click homemade rasam powder for recipe)
salt for seasoning 
jaggery- 1 tsp
coriander for garnish 

For Tempering :

Ghee- 1 tsp
Mustard seeds- 1tsp
curry leaves -few
cumin seeds- 1 tsp
asafetida-1/2 tsp

  • Start with one cup of sliced pineapple ,add half the quntitiy to a blender and make into a paste. keep aside .
  • In a deep pan bring about 2 cups of water to a rolling boil to this add tomatoes, add cooked toor dal and the remaning pineapple slices.
  • add crushed garlic pods,slit green chilies and few curry leaves.
  • Add in turmeric powder and rasam powder. cook everything for about  15 minutes until the pineapple slices are done .
  • Season with salt and add the pineapple puree at this stage cook for another 5 minutes.
  • Heat a separate pan for the tempering .melt some butter add mustard seeds,cumin seeds ,little asafetida and few curry leaves .transfer this to the rasam and mix well.
  • finally add about 1 tsp of jaggery and turn off the heat .
  • garnish with corriender and we are done. 
Here is a quick video tutorial

This delicious and aromatic  rasam also is known to be excellent for digestion so it serve hot with steaming cup of rice or just enjoy as a comforting soup.

Thank you for visiting Greenhousecuisine .

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