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 this 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. One ensures its flavors ness and other part takes responsibility for its crunchiness.
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.
Cooked and mashed Toor Dhal - 1/2 Cup
Rasam powder - 1 tbsp
Turmeric Powder - 1 tsp
Chopped Pineapple - 1 Cup
Tomato - 1
Garlic - 2 Cloves
Coriander Leaves - 1 Stalk
Curry Leaves - 1 Stalk
Water - 3 Cups
Salt to taste
Mustard - 1 tsp
Cumin Seeds - 1 tsp
Asafoetida - 1 tsp
Cooking Oil - 1 tsp
How to Make:
Wash and prep all the ingredients and divide pineapple into two equal portions.
With the mixer, grind a portion of chopped pineapple and extract its juice with the help of the strainer.
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.
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. When bubble starts appearing in the middle, it is the time to switch of the stove. Rasam should neither boiled nor undercooked. So please keep an eye, and wait for the ingredients starts floating on the top.