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Wednesday, October 5, 2011

Pineapple Rasam

Ripe pineapple added to spicy rasam brings out the excellent flavours of sweet and tangy rasam.

Ingredients:
  • Toor Dal ( Red Gram Dal ) - 1/2 cup
  • Tomato - 1
  • Pineapple Puree - 1/4 cup
  • Pineapple Chunks or cubes - 4-5
  • Turmeric Powder - 1/4 tsp
  • Rasam Powder - 1 tsp
  • Jaggery - 1 inch cube Or Sugar - 1 tsp
  • Salt - to taste
  • Water - 4 cups
  • Chopped Cilantro - 1 tbsp
For Tempering:
  • Mustard Seeds - 1/2 tsp
  • Cumin Seeds - 1/2 tsp
  • Asafoetida ( Hing ) - a pinch
  • Red Whole chillies - 1 or 2
  • Curry Leaves - 1 spring
  • Ghee - 1 tbsp
Directions :

  • Cook dal , mash it up with a whisk , keep aside.
  • In a pot, add water, dal, chopped tomato, pineapple cubes, turmeric powder, jaggery and rasam powder and bring it to boil.  Cook till pineapple cubes are soft and tender.
  • Add pineapple puree, salt and cook for another 5 minutes.
  • For tempering, heat ghee in a small pan, splutter mustard seeds and cumin seeds. Then add torn red chillies, hing, curry leaves. Pour it over the rasam and mix well.
  • Garnish with cilantro. Serve hot with steamed rice.

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