Pineapple rasam has been on my 'to-do' list for a long long time. And I was even more eager to make this as I had some pineapple left after making the Pina colada cake. So when I was paired with Sandhya of My Cooking Journey, I was so happy to see this recipe there and made it as a part of 'Special Theme' for this months Blogging Marathon, Week 4, Day 1.
I loved to have it as a soup and had this as my noon meal and later that night had this with steamed rice and brinjal curry.
Recipe Source : My cooking Journey
Pineapple slices- 2, finely chopped
Toor dal- 1/4 cup. Pressure cook with enough water
Green chilies- 2,slit
Turmeric powder- 1/8th teaspoon
Rasam powder- 1 teaspoon
Mustard- 1 teaspoon
Ghee- 1 teaspoon
Asafoetida powder- a pinch
Curry leaves- a few
Salt to taste
Coriander leaves, chopped to garnish
1.Heat a pan with 2 cups of water and add chopped tomatoes,slit chilies and salt. Add asafoetida powder and bring to boil.Simmer till the tomatoes soften.
2.Add the cooked and mashed toor dal and add rasam powder to it.Simmer for anohter 5 minutes. Add the pineapple pieces and juice if any[it gives out the juice while chopping, add that ]
3.Simmer for 10 minutes and add coriander leaves and switch off the heat. In another small pan, add ghee, mustard and curry leaves.When the mustard pops pour into the rasam.Mix well.
Serve piping hot....
Our lunch - Steamed rice,pineapple rasam, brinjal curry and grilled papad
- The original recipe has lemon juice added just before you take it off the heat. I omitted that.
- Also rasam powder is not used in the original recipe. I found that 2 chilies did not give that much heat and hence to add spiciness and flavor, I added rasam powder....
Labels: Better Half, Blogging Marathon, Fun With Fruits, Pineapple, Rasam Varieties, Slurpy soups, Step-by-step Pictorial Recipes