Satisfying Pineapple Rasam Recipe
Suffering from a cold? Then try this Satisfying Pineapple Rasam
Servings: 3
Calories:
Equipment
- Spoons and Ladles
- Chopper
- Blender or nutribullet
Ingredients
- ½ cup pineapple diced
- 1 Tomatoes chopped
- 1 green chilli
- ½ inch ginger
- 1 teaspoon Mustard seeds
- ½ teaspoon cumin seeds
- 1 teaspoon oil
- 1 spring curry leaves
Spice powder:
- 1 teaspoon black pepper
- 1 teaspoon cumin seeds
- ¼ teaspoon red chilli powder
Instructions
- Chop the pineapple, ginger and tomatoes fine.
- Split the green chillies. Set aside.
- In a thick kadhai/wok add the pepper and jeera and dry roast stirring continuously.
- Once the jeera becomes nice and brown switch off the gas add the chilli powder. Cool and grind coarsely.
- In a mixer, jar add ½ the pineapple and tomatoes to a smooth paste add water if needed about ¼ cup is what I needed.
- Heat oil in a pan add mustard and jeera seeds. Let them splutter.
- Add the green chillies, curry leaves, ginger. Stir well.
- Add the tomatoes and pineapple and sauté. Let the pineapple soften.
- Add the water and adjust the consistency of the rasam. Cook on a low flame.
- Add salt, spice powder that you have ground and boil for 5 minutes.
- Add the ground pineapple and tomato paste on low flame about 2 minutes.
- Serve steaming hot on rice.
Notes
You can add lentils like toor dal or pigeon peas boiled immediately after the pineapple soften.