Pineapple Rasam

Pineapple rasam is one of my favourites especially
the one served in a tamilian wedding. The flavour of the pineapple and the tangy taste of the rasam is too hard
to resist.
INGREDIENTS
Pineapple(cut
into small cubes) |
1/2
cup |
Tomato
|
2
|
Tuvar
dal |
1/4
cup |
Green
chillies |
2
|
Ginger
|
1/2”
|
Mustard
|
1tsp
|
Cumin
seeds |
1/2tsp
|
Oil
|
1tsp
|
Curry
leaves |
few
|
Corainder
|
1
tbsp |
TO BE GROUND INTO SPICE POWDER
Pepper
|
1tsp
|
Cumin
seeds |
1tsp
|
Red
chillies |
2
|
Cook the dal with enough water and mash it well.
Keep aside
Keep aside
Cut the tomatoes and chillies and ginger into small pieces
Dry roast the ingredients under the spice powder table
and grind it coarsely
and grind it coarsely
Grind half of the pineapple into a smooth paste
Heat the oil in a pan. Add mustard and cumin seeds. When
it splutters add curry leaves, ginger, cut tomatoes and pineapple and saute
till the pineapple becomes soft
it splutters add curry leaves, ginger, cut tomatoes and pineapple and saute
till the pineapple becomes soft
Add the cooked dal and enough water that is needed
for the rasam consistency and cook on a low flame
for the rasam consistency and cook on a low flame
Add salt, spice powder and let it boil for few minutes
Now reduce the fire and add the ground pineapple
paste cook on low fire for 2 minutes and switch off
paste cook on low fire for 2 minutes and switch off
Temper the mustard and cumin seeds in oil and pour
on the hot rasam
on the hot rasam
Garnish with fresh coriander leaves
Serve warm
I loved this Pineapple Rasam forget me my FINICKY Cook liked it too. Thanks, ma’am.
Thank you so much Archana