Pineapple Rasam| charu, Indian Soup

'Rasam' plays a phenomenal part in South Indian meal. Rasam literally means the 'extracted juice'. Ideally Rasam will be prepared with tamarind extract, the important identity of Rasam is, it has to be tangier with a hint of pepper, garlic and cumin. Generally a South Indian meal starts with 'Sambar'-a soup prepared with lentils and vegetable, then this 'Rasam' and followed by Curd/Yogurt along with steamed rice.

Pineapple-Rasam-charu-Indian-Soup-recipe
Our family always have 'Rasam' for our lunch almost everyday. Rasam, steamed rice with any non vegetarian gravy is the best combo for a lip smacking lunch. Summer brings all vibrant fruits, into our home. So before the summer ends, wish to try out all these seasonal fruits and veggie recipes.

It is better to always stick with fresh pineapples for Pineapple rasam recipe, and canned pineapples are big No-Nos. Adding chopped pineapple will not bring out all the flavors of pineapple, so we divide pineapple into two portions. Half portion ensures its flavors and other part takes responsibility for its crunchy texture.

For this recipe, pineapples and tomatoes will bring out the all tanginess to the Rasam. Determining the quantity of pineapple and tomato also depends on the sourness of pineapple and tomato. So adjust them accordingly.

Are you searching for more rasam recipes? do check these authentic family rasam, Tomato Rasam.

Pineapple Rasam| charu, Indian Soup
Pineapple-Rasam-charu-Indian-Soup


Prep time : 5 min
Cooking time : 4 min
Yeild : Serves 4




Ingredients:
1/2 Cup Cooked and mashed Toor Dhal
1 tbsp Rasam powder
1 tsp of Turmeric Powder
1 Cup of Chopped Pineapple
1 Tomato
2 Cloves of Garlic
1 Stalk of Coriander Leaves
1 Stalk of Curry Leaves
3 Cups of Water
Salt to taste

Ingredients for seasoning:
1 tsp of Mustard
1 tsp of Cumin Seeds
1 tsp of Asafoetida
1 tsp of Cooking Oil


How to Make:
Wash and prep all the ingredients
Wash and prep all the ingredients and divide pineapple into two equal portions.

grind a portion of chopped pineapple
With the mixer, grind a portion of chopped pineapple and extract its juice with the help of the strainer.

add 3 cups of water
In a mixing bowl, add 3 cups of water, cooked and mashed toor dal, chopped tomatoes, curry leaves, coriander leaves, extracted pineapple juice, chopped pineapple chunks, rasam powder, turmeric powder and salt to taste.

add 1 tsp of oil, add mustard, cumin and asafoetida
For seasoning, heat the pan, add 1 tsp of oil, add mustard, cumin and asafoetida, wait till mustard gets splutter. Add this to the rasam mixer.

Bring this rasam mixer over the stove on high flame
Bring Pineapple rasam mixer over the stove on high flame. When bubble starts appearing in the middle, it is the time to switch of the stove. Rasam should neither boiled nor under cooked. So please keep an eye, and wait for the ingredients starts floating on the top.

This rasam is best to be pairs up Beans Poriyal, Beetroot Stirfry.



Serving Suggestions:
Serve as a soup before the meals. Or as stew along with rice.

Tips and Variations:
This same recipe can be used with out adding pineapple also.

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11 comments:

  1. I hv to try this. Looks awesome.

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  2. Lovely Suja, I love pineapple rasam... of all I love the little pot of yours. I have really fallen in love with it... so cute...

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  3. Love;y click.. The rasam with non-veg combo is always a hit at our home to, I just love the combo.. Pineapple rasam looks super good :)

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  4. Such an inviting rasam, fingerlicking and comforting.

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  5. Thanks for the lovely introduction into the place of sambar and rasam in a meal. I was always used to rasam as an appetizer but never had been exposed to sambar before. Learning is always fun! And pineapple rasam sounds delish!

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  6. Such a flavorful rasam.. Looks so appetizing.. By the way, love the rasam container.. :)

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  7. hhhmmm very flavorful and tasty rasam... rasam is my all time favourite....

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  8. lovely clicks and love urs.lovely rasam

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