PINEAPPLE RASAM

     
     Pineapple Rasam - yet another Rasam Recipe which can be a fancy addition in the long list of Rasam Varieties catered in South India.  Convert your favourite Rasam into an alluring delicacy by just adding Pineapple Juice into it.  The fruity flavour & sweetness from the Pineapples along with the spicy & tangy note from the Rasam converts this Pineapple Rasam into a cornucopia of flavours.  This Pineapple Rasam has a wonderful taste with a refreshing aroma.
     I have added Pineapple Juice along with few small pieces of Pineapples in this Rasam.  You can be easy with any basic Rasam Recipe while preparing Pineapple Rasam.  I have converted a basic Paruppu Rasam into this Pineapple Rasam recipe.  We can also convert the same recipe into a variety of Rasam Recipe by simply adding your favourite fruit juice into Orange Rasam, Water Melon Rasam, Lemon Rasam etc., and even into an exquisite variety of Rasams with various other fruits.
     This Pineapple Rasam takes the show with its standalone flavour and aroma.  Serve it along with steaming hot rice and a Veggie or serve it along with a lost list of dishes in a Vazhaiyilai Virundhu/Sadhya.

 

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Cuisine - South India
Recipe Type - Rasam/Soup
Spice Level - Medium
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 8-10 Minutes
Cooking Time - 25 - 30  Minutes

 

HOW TO MAKE PINEAPPLE RASAM

PINEAPPLE RASAM

 

INGREDIENTS :

For Pineapple Rasam:

Tomato - 1 Nos.
Tamarind Paste - 1/2 Tspn
Tuvar Dhal - 2 Tbspn
Turmeric Powder - 1/2 Tspn
Curry Leaves - a Sprig
Pineapple Pieces - 1/4 Cup
Pineapple Juice - 1/2 Cup
Water - 2 Cups
Salt - To Taste
Jaggery - a Small Piece

Roast & Grind - Rasam Powder:

Ghee - 1 Tspn
Coriander Seeds - 2 Tspn
Tuvar Dhal - 2 Tspn
Dry Red Chillies - 1 No.
Peppercorns - 1 Tspn
Cumin Seeds - 1/2 Tspn(do not roast)

For Tempering :

Ghee - 1 Tspn
Mustard Seeds - 1 Tspn
Asafoetida - a Pinch
Garlic - 2-3 Cloves
Dry Red Chillies - 2 Nos.
Curry Leaves - Few

To Garnish :

Curry Leaves - 1 Sprig

METHOD :

FOR RASAM POWDER :

Roast & Grind :

• Heat Ghee in a pan, roast all the ingredients except Cumin Seeds on a very low flame.
• While Roasting make sure that

                         - Tuvar Dhal turns golden brown in colour.
                         - Coriander seeds turn fragrant
                         - Dry Red Chillies fluff up.
                         - And do not add Cumin Seeds while roasting the ingredients.

• Switch off the flame and allow the ingredients to cool down.
• Finally, add the Cumin Seeds and grind the ingredients into a fine powder.

FOR PINEAPPLE RASAM :

• Soak and Cook Tuvar Dhal with enough water.
• Once cooked mash the cooked Tuvar Dhal and keep it aside.
• Grind the Pineapple in a mixer grinder/blender into a fine puree and keep it aside.
• Cut the Pineapple into small pieces and keep it aside. 
• Peel, wash & Crush the Garlic cloves and keep it aside.
• Grind the Tomato in a mixer grinder/blender into a fine puree along with the Tamarind Paste. 
• Mash the cooked Tuvar Dhal, add Two cups of Water and mix well.
• Pour in the Tomato Tamarind Puree to the above and mix well.
• Add a Sprig of Curry Leaves along with a dash of Salt & Turmeric Powder and allow it to boil.
• Allow the Tomato Tamarind mix to boil until the raw flavour goes.
• Now add Pineapple pieces to the above and give a quick stir.
• Let it boil on a low flame for about 5-7 minutes.
• Finally, add the freshly roasted and ground "RASAM POWDER" along with some Jaggery and give a quick stir.
• Pour in the Pineapple Juice and mix well.
• Boil until the Rasam froths up and switch off the flame.
• Heat ghee/oil in another pan, splutter Mustard seeds in it.
• Immediately add Crushed Garlic, Dry Red Chillies, Curry Leaves and Asafoetida. 
• Fry this on a low flame briefly.
• Switch off the flame & pour the tempering into the Rasam.
• Garnish Pineapple Rasam with fresh Coriander and Curry Leaves.
• Cover the Rasam bowl immediately.
• Serve Pineapple Rasam hot with steamed rice or as a Soup.

NOTES :

• For more details on How to cook Beans, Lentils and Pulses, click here ... 
• Can add some extra water while cooking the Dhal for Rasam.
• Roasting and Tempering the ingredients in Ghee gives a nice flavour to the Rasam, but it is truly optional.
• Can use any other vegetable oil too.
• Pineapple as such imparts a mild sweetness in this Rasam Recipe.
• So adding Jaggery is purely optional.
• Covering the Rasam bowl immediately after the tempering is to retain and infuse the flavours into the Rasam.
• Add the Pineapple Juice at the final stage, just before garnishing.
• Once the Pineapple Juice is added, do not boil it for a long time.