Course: Appetizer, Beverages /drinks, Main Course, Side Dish
Cuisine: South Indian Cuisine
Keyword: pineapple rasam, Rasam
Servings: 4people
Ingredients
4tbspPigeon Pea / Tuvar / Arhar ki daal
5Pineapple / Annanasslices
2Tomatoes / Tamatar
3Green Chillies / Hari Mirch
1/2inchGinger / Adrak
1/2tspTurmeric Powder / Haldi Powder
1tspJaggary / Gud *
1.5tspRasam Powder
ToTasteSalt / Namak
1tspTamarind / Imli pulp
Tempering/ Tadka
2tspGhee/ Clarified Butter
1/2tspCumin Seeds / Sabut Jeera
1/2tspMustard seeds/ Rai
3Whole Red Chilies
10Curry Leaves
PinchKashmiri Chili Powder
1/4tspAsafoetida / 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