Description
A bowl full of warmth with a tropical twist! 🍍✨ Here's my Pineapple Rasam bringing together the perfect balance of sweet pineapple, tangy tamarind, aromatic spices, and fresh herbs to create a comforting South Indian classic that's bursting with flavour.
Light, refreshing, and incredibly delicious, this delicious, spicy rasam is perfect as a soup or paired with hot steamed rice.
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Ingredients
1 No – Pineapple
Water as required
2 Tsp – Jaggery
2 Tbsp – Oil
½ Tsp – Asafoetida
½ Tsp – Mustard seeds
½ Tsp – Cumin seeds
2 No – Dry red chili
1 Tsp – Ginger chopped
1 Tbsp – Garlic slices
12 No – Curry leaves
1 No – Onion chopped
2 No – Green chili chopped
2 No – Tomato chopped
Salt to Taste
1 Tsp – Red chili powder
4 Tsp – Rasam powder
½ Cup – Pigeon peas split boiled
2 Tbsp – Tamarind paste
1.5 L – Water
1 Tsp – Black pepper powder
Salt to Taste
2 Tbsp – Coriander chopped
Method:-
1. Peel and cut the pineapple into medium-sized chunks.
2. Heat a grill pan over high heat and grill the pineapple until lightly charred on all sides.
3. Add enough water to cover and stir in jaggery to taste. Simmer for 10–15 minutes until the pineapple softens and the flavors combine. Set aside.
4. Heat oil in a kadai.Add asafoetida, mustard seeds, and cumin seeds. Let them splutter.
5. Add the dried red chilies, chopped ginger, sliced garlic, and
Curry leaves. Sauté until fragrant.
6. Add the chopped onion and cook until translucent.
7. Stir in the chopped green chilies and cook for a minute.
8. Add the chopped tomatoes and salt. Cook until the tomatoes become soft and pulpy.
9. Add red chili powder, rasam powder, boiled toor dal, and tamarind paste. Mix well.
10. Pour in the reserved pineapple syrup and water. Add black pepper powder and adjust the salt.
11. Add the charred pineapple and bring to a gentle boil. Simmer for 8–10 minutes.
12. Finish with chopped coriander and serve hot.
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