Pineapple Rasam: '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 vegetables, then this 'Rasam' and followed by Curd/Yogurt along with steamed rice.
Our family always has 'Rasam' for our lunch almost every day. Rasam steamed rice with any nonvegetarian 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 the 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 the other portion takes responsibility for its crunchy texture.
For this recipe, pineapples and tomatoes will bring out 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.
How to make pineapple Rasam
1. Wash and prep all the ingredients and divide pineapple into two equal portions.
2. With the mixer, grind a portion of chopped pineapple and extract its juice with the help of the strainer.
3. 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.
4. 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.
5. Bring Pineapple rasam mixer over the stove on high flame. When the bubble starts appearing in the middle, it is time to switch off the stove. Rasam should neither boil nor undercooked. So please keep an eye, and wait for the ingredients to start floating on the top.
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For pineapple extract
- 1 cup pineapple
- 1 cup water
- ½ cup toor dal / split pigeon pea-cooked
- 1 cup pineapple chopped
- 1 tomato chopped
- 2 cloves garlic crushed
- 1 tbsp rasam powder
- ½ tsp turmeric powder
- 2 tbsp coriander leaves /cilantro
- 8 curry leaves
- 4 cups water
- 1 tsp salt or as required
Making pineapple extract
- To the blender jar, add the pineapple chunks. Pulse it until pineapple becomes smooth.
- Place a strainer over a bowl, and pour the ground pineapple, and extract its juice. Discard the residue. Set aside the pineapple juice.
- In a mixing bowl, add water, cooked toor dal, chopped tomatoes, curry leaves, coriander leaves, extracted pineapple juice, chopped pineapple chunks, rasam powder, turmeric powder, cilantro, curry leaves, water, and salt.
- And set aside.
- Over medium heat, place a pan, add vegetable oil, black mustard seeds, cumin seeds, and asafoetida.
- Wait till mustard seeds get splutter. Then add this to the rasam mixer.
- Allow them to heat till it becomes frothy(the rasam should neither boiled nor undercooked. So please keep an eye, and wait for the ingredients to start floating on the top).
- Switch off the heat immediately, and serve hot with rice.
Serve as a soup before the meals. Or as stew along with rice.
Tips and Variations for Pineapple Rasam:
This same recipe can be used without adding pineapple also.