Rasam is a watery soup served as an appetizer. In South India people eat Rasam Sadham as second course for lunch. I usually make Rasam once a week.
In Regular Rasam Tamarind is used to provide the tangy taste. This recipe uses pineapple instead
of tamarind. It reminds me of the sweet and sour dishes that you get in Chinese restaurants.
This week I brought a pineapple, and had some of it left over. I thought I would make Pineapple Rasam today. In Chettinad Marriages Pineapple Rasam is served as a special dish. Its a tasty variation to regular Rasam.
Preparation time:10 min
Cooking time:10 min
- 1/4 Cup Toor Dal.
- 1 slice Pineapple.
- 1/4 tbsp Rasam powder.
- 1/4 country Tomato chopped.
- A pinch of turmeric powder.
- Salt as required.
- A pinch of asofetida.
- 1 Slit Green chili.
- 1/4 tbsp Mustard Seeds.
- 1/4 tbsp Cumin seeds.
- 2-3 strands of coriander leaves.
- Cook the Toor Dal thoroughly.
- Cut the Pineapple in to Large chunks.
- Reserve some Pineapple and cut in to small pieces to add directly to the rasam. This adds a texture element.
- Grind the pineapple coarse.
- Strain and get the juice out of it (roughly around 1/4 cup).
- Add 2 Cups of water to Pineapple juice and mix with cooked toor dal.
- Add the chopped tomatoes, Rasam powder, Salt and Green chilies to above mixture.
- Add the reserved Pineapple pieces.
- In medium heat add 1 tbsp of oil to a sauce pan .
- Add the mustard seeds ,let it sputter.
- Add cumin seeds and let it change color .
- Add some split red chilies if you want the rasam extra spicy.
- Add the pineapple juice and dal mixture.
- Reduce the flame to low and let the Rasam boil.
- When the Rasam starts to boil turn the heat off.
- If you let the Rasam boil for too long it will turn bitter.
- Garnish it will coriander leaves.
- Serve it hot with rice or as an appetizer.
- Papad and Rasam form a winning combination.