Wednesday, March 15, 2017

Posted by Mala at 1:00:00 AM No comments
Pineapple rasam is a very flavorful one......I browsed thru several recipes...went over so many cookery books.....then I called a food caterer known to me, asked him for the recipe.
Please check out my other rasam varieties here:  You can find 9 varieties of rasams there...1. Goddu rasam 2. Paruppu rasam 3. Drumstick rasam 4. Paruppu urundai rasam 5. Lemon Mysore rasam 6. Tomato rasam 7. Kandanthippili rasam 8. Jeera rasam 9. Lemon rasam

Pineapple - 11/2  cups, chopped
Tomato - 1, chopped
Tomato puree (store bought) - 2 tsps
Solid hing - 1 piece
Green chillies - 2, slit
Turmeric powder - 1/2 tsp
Sambar powder - 1 tsp
Curry leaves - few
Tur dhal - 3 tbsps, cooked with a pinch of turmeric powder
Salt to taste
Coriander leaves/ cilantro for garnishing

To season
Ghee - 2 tsps
Mustard seeds - 1 tsp
Jeera - 1 tsp
Pepper powder - 3/4 tsp
Red chilli - 1, broken

Recipe Cuisine: South Indian; Category: Lunch/Dinner/Soup
Prep time: 10 mts; Cooking time: 20 mts

Serves 6

You can see the tomato puree, 1/2 the quantity pineapple pieces, chopped tomato, slit green chillies, turmeric powder and hing in the pan shown below

Pour water up to half vessel

Let the above mixture simmer on slow flames

The rest of the pineapple pieces, blended to a smooth paste

Cooked tur dhal

Mix the cooked dhal and blended pineapple paste

In the mean time, since the pineapple pieces have to get cooked well, keep the pan covered with a lid

Pineapple pieces cooked, rasam level also reduced considerably, now add the cooked dhal plus pineapple paste mixture, add some more water if need be, to the full level of the vessel.

The rasam should only become frothy, it must not be allowed to boil.

Heat ghee in a pan, add the seasoning ingredients mentioned above. and...

pour on top of the rasam.

Cilantro/coriander leaves garnished

Serve this flavorful, piping hot rasam with rice, any vegetable of your choice and some papads.

This post first appeared in

* This rasam can be served as a soup too.

Categories: ,


Post a Comment

Note: Only a member of this blog may post a comment.