I had bought some pineapple yesterday evening and I decided to put it to some use other than making juice or just eating the fruit. I simply love the tangy, sweet twist of this rasam!
There are two-three ways to make this. What I’ve posted now is how I made it last night. I could maybe post the alternate methods some other time. Well for one, this method is quicker and easier 🙂
- Tomatoes – 3-4 nos (medium sized)
- Pineapple – 1 nos (small sized)
- Rasam powder – 1 1/2 tsp (you could alter this to adjust the spiciness you need)
- Jeera/Pepper powder – 1 tsp (coarse powder; you can make it yourself in the mixer)
- Salt – to taste
- Curry leaves – a sprig (chopped)
- Cilantro/Coriander – a fistful (finely chopped)
- Water – as required
- Mustard Seeds – 1/2 tsp
- Asafoetida – a pinch
- Ghee (for tempering) – 1/2 tsp
- Separately blend the tomatoes and 2/3rd of the pineapple into smooth pastes. Keep aside.
- Chop the remaining 1/3rd of the pineapple into small pieces.
- In a wok, add the tomato paste, rasam powder, jeera/pepper powder, salt, curry leaves, cilantro and boil for 4-5 minutes. Add water as required, to adjust the consistency.
- Next, add the pineapple juice and allow to boil well for 5 minutes.
- Add the chopped pineapple pieces and allow to boil on a low flame for 15-20 minutes.
- Prepare the tempering and add to the rasam just before serving.
- Serve with piping hot rice and potato wafers! Yummylicious! 😀
I’m sending this to Nithu’s ‘Think Beyond the Usual – Soup, Curry and Chutney with Fruits‘ event.