Pineapple Rasam
A sweet and sour pigeon pea and pineapple soup
Servings: 4 people
Calories: 684kcal
Ingredients
- 4 tbsp Pigeon Pea / Tuvar / Arhar ki daal
- 5 Pineapple / Annanas slices
- 2 Tomatoes / Tamatar
- 3 Green Chillies / Hari Mirch
- 1/2 inch Ginger / Adrak
- 1/2 tsp Turmeric Powder / Haldi Powder
- 1 tsp Jaggary / Gud *
- 1.5 tsp Rasam Powder
- To Taste Salt / Namak
- 1 tsp Tamarind / Imli pulp
Tempering/ Tadka
- 2 tsp Ghee/ Clarified Butter
- 1/2 tsp Cumin Seeds / Sabut Jeera
- 1/2 tsp Mustard seeds/ Rai
- 3 Whole Red Chilies
- 10 Curry Leaves
- Pinch Kashmiri Chili Powder
- 1/4 tsp Asafoetida / Hing powder
Instructions
- Pressure cook tuvar daal/lentil for 3 whistles ,with just enough water, 1 chopped tomato and 3 slit green chillies.
- Blend 3 slices of pineapple with a cup of water and make a smooth paste.
- Take a pan, add boiled and mashed lentil ,pineapple puree,pineapples pieces(1 cup) chopped
ginger,1 chopped tomato and all the spices and approx.2.5 glass of
water.(can adjust the thickness according to your choice - Boil on medium heat for 8 minutes.Add the tamarind pulp only if you like to make it little sour
- Heat ghee in a small pan,add mustard seeds and cumin seeds ,when they start
crackling add asafoetida,curry leaves and whole red chilli pieces .when
done add a pinch of kashmiri chilli powder and pour over the boiling rasam.and cook for 2 minute. - Garnish with fresh chopped coriander.
- Serve with a spoon of ghee on top(optional)
- Serving suggestions-best served with vada ,idli aur boiled rice
Nutrition
Calories: 684kcal | Carbohydrates: 167g | Protein: 11g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 143mg | Potassium: 1444mg | Fiber: 21g | Sugar: 117g | Vitamin A: 1334IU | Vitamin C: 648mg | Calcium: 180mg | Iron: 5mg