Monday, December 13, 2010

Pineapple Rasam

                                Pineapple rasam is one of our favourite rasam.I have not heard anyone making it at home often or regularly as often as they make paruppu rasam or tomato rasam.I remeber tasting it in some weddings.Right from then i fell in love with it.My mom used to make it when we have some special guests and everyone used to drink it in cups and enjoy!
                      Later when i started cooking i learnt  to make on my own and started to make it and slowly my daughters also got a taste for it and now it has become our favourite.The sweetness and the tangy flavour of pineapple is what is special about it.
You can either cut it into blocks and add it or if you really like the pineapple flavour like we do you can make a puree of pineapple in the blender and add it to the rasam.It need not boil and cook.



You will Need

  • A small lemon sized ball of Tamrind                                    
  • One Large Tomato                                   
  • A few Pineapple round slices
  • 1/4 cup of Tur dhal                                   
  • 1/8 th of Turmeric powder    
  • 2 tsp Rasam Powder           
  • Salt to Taste
  • One tbs chopped Coriander leaves                   
  • One sprig of Curry leaves    
  • One tsp Ghee
  • Onne tsp Mustard seeds                       
How To
1.Soak Tamrind in hot water for ten to fifteen minutes
 2.Add water to the soaked tamarind and extract a watery pulp three times.To the tamarind water add salt,turmeric powder and allow it to boil for two minutes for the raw smell of tamarind goes and until the tomatoes get cooked.
 3.Pressure cook the tur dhal with lots of water mash the dal and keep it aside.If you are making rasam and sambar you use the dal water for the rasam and the thick dal for sambar.
 4.Add rasam powder to the boiling tamarind water after 2 minutes.
 5.Puree few pineapple slices.reserve some pices for garnishing.

 6.After the rasam boils for two more minutes add the pineapple puree.
 7.Add the dal water and a little dal.
 8.Add chopped coriander leaves and curry leaves.
 9.Add pineapple pieces.
 10.Heat one tsp of ghee in a small pan and crackle mustard seeds.
 11.Pour over the rasam.At this stage check for salt and spice and if it is spicy or sour add water and adjust the spice levels.when it gets frothy switch off the stove.
After adding the pineapple and dal water it need not boil.

Enjoy the rasam with some hot mashed rice and ghee with any curry or applam or enjoy it as a soup.

Notes

  • You can add a little pepper and cumin powder for extra spice and flavour.
  • You can even make fresh rasam powder if you are making large quantities or for a party.
  • You can try this recipe with lemon insted of tamarind.Boil in plain water and at the end add lemon juice.Do not boil after adding lemon juice.
  • You can serve the rasam as an appetizer or a soup.

1 comment:

uma shankar said...

This is a favourite type of rasam served in weddings in tamilnadu.my kids love it