Pineapple rasam

Hot And Sweet Pineapple Rasam For Winter Cold

Pineapple is delicious fruit and contains fiber. Consuming pineapple not only gives Vitamin C also, it is good for inflammation and cold. Eating pineapple with chat masala is great idea or one can make pineapple juice. If you are looking for something hot and sweet – tangy, try pineapple rasam. It is great to beat winter cold.

Ingredients:

  1. Pineapple – 2 cups
  2. Toor dal – 1/2 cup
  3. Tomatoes – 2 (medium size)
  4. Jaggery – 1 tsp
  5. Asafetida- 2 pinches
  6. Turmeric – 1 tsp
  7. Cilantro – ¼ cup (chopped)
  8. Curry leaves – few (for grinding and seasoning)
  9. Salt for taste
  10. Ghee – 4 tsp
  11. Mustard seed – 1tsp
  12. Cumin – 1 tsp
  13. Red chili -2

Preparation:

To prepare rasam masala you need following ingredients. You can use same recipe for other rasam varieties.

  1. Channa dal – 2 tsp
  2. Cumin – 1 tsp
  3. Pepper -1/4 tsp
  4. Coriander seeds – 3 tsp
  5. Red chili -2
  6. Fenugreek seeds – 1/4 tsp

To prepare rasam:

  1. Wash and pressure cook toor dal, keep aside to cool.
  2. Cut pineapple into small cubes.
  3. Place a frying pan on medium heat, add 2 tsp ghee. Add masala items – cumin, channa dal, pepper, coriander, fenugreek, red chili, few curry leaves and fry till the chana dal turns golden brown and masala aroma comes.
  4. Allow masala items to cool and then grind.
  5. Grind 1 cup pineapple, jaggery with very little water into paste.
  6. Place rasam vessel on medium heat. Add cut tomatoes and little water to cook.
  7. To cooked tomato now add rest of the pineapple pieces, hing, grinded rasam masala paste, pineapple jaggery paste and salt . Adjust with water for required consistency.
  8. Prepare seasoning with ghee, cumin, mustard and curry leaves. Transfer seasoning to boiled rasam.
  9. Garnish with coriander/cilantro leaves and serve hot rasam with lunch or as soup.

Image credit: https://in.pinterest.com/pin/43839796365807972/

Image by Security from Pixabay (cc by 0)


Author: Sumana Rao | Posted on: January 20, 2023

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