Festive Pineapple Rasam -How to make Pineapple Rasam
Festive Pineapple Rasam a tangy South Indian Pineapple Lentil Soup served with rice, papad and sautéed vegetable curry. Popular at Tamilian wedding lunches
Course: Side Dish, soups stews
Cuisine: Indian, south indian
Author: Sujata Shukla
To cook the dhal
1/4cupTuvar dhalThovaram Paruppu or Pigeon Pea Lentils
3/4cupwater to pressure cook dhal
For making Pineapple Rasam
1/4teaspoonFresh ground pepper
1tablespoon coriander leavesminced
To Temper the Rasam
1dry red chilli
1tablespoon curry leavesminced
Preparation for festive Pineapple Rasam
Pressure cook the dhal with turmeric powder, upto 2 whistles, so that the dhal becomes soft. Remove from the stove and open the cooker only when the pressure has gone down by itself. Mash the dhal and keep aside till required.
Peel the pineapple and slice it into rings. We need about 3 rings for the rasam, depending on the size of the rings. Slicing into rings first is better so we will get slices of even thickness, which will help in uniform cooking of the pineapple.
Dice the rings into cubes about 1 cm square.
Wash the tomato and dice it into cubes of sizes similar to the pineapple.
Puree half the pineapple chunks in a food processor and transfer to a bowl.
Coarsely liquidise half the tomato chunks by briefly running them through the food processor.
Crush/ grind pepper and cumin seeds.
Finely mince the coriander and curry leaves.
How to make festive Pineapple Rasam
Heat 1.5 cups of water and add rasam powder, hing (asafoetida), ground pepper and cumin. Add coarsely liquidised tomato and a little salt. Bring to a quick boil and then lower the heat. The rasam should boil for about 5 minutes or until the raw smell of the rasam powder has disappeared.
Add the mashed dhal to the rasam, boil it for about 2 minutes.
Add the pureed pineapple and cook on low flame. Once the liquid begins to bubble and froth or after 30 seconds, add the minced coriander leaves and immediately remove the pineapple rasam from the stove. Cover.
Note that boiling the pineapple for long would make the rasam bitter and reduce the flavours of the pineapple.
How to prepare Tempering for Pineapple Rasam
Heat ghee and add mustard seeds. After the mustard has crackled, add cumin seeds and then dry red chilli after 2-3 seconds. Sauté the chilli for 10 seconds on low flame and then add curry leaves.
Add the remaining tomato and pineapple pieces to the tempering and sauté for 3 minutes on a low flame.
Pour the tempering on the rasam.
Serve hot, with hot rice, a dry poriyal or subzi, and appalam (pappad). This rasam does not take kindly to reheating.
The measurements used in this recipe are based on 1 standard cup = 250 ml.