Pineapple rasam is a delicious variation of the Kerala tomato rasam. The sweetness of the pineapple adds a nice twist to this soup like curry. After the meal, use your hand and drink a handful of rasam. Just the thought of it has me drooling.
You can try my pepper rasam post if you wish to make without rasam powder, just add the chopped pineapple along with the tomatoes.
1. Coconut oil/ ghee – 1 tbsp
2. Mustard seeds – 1 tsp
3. Cumin seeds – 1 tsp
4. Asafoetida – ¼ tsp
5. Curry leaves – a few
6. Dry red chilly -1
7. Rasam powder – 2-3 tsp
Heat the coconut oil, add mustard. When it splutters, add remaining ingredients. Add the rasam powder last. Cook for a minute.
9. Tomatoes -2
Blanch the tomatoes in hot water. Peel the skin and mash up the tomatoes.
1. Chopped pineapple – 1 cup
2. Whole black Peppercorns – 1 tsp
3. Tamarind paste – 1 tsp
4. Salt – to taste
5. Water – 2 cups
Add these ingredients and the mashed tomatoes, bring to boil. Lower the fire and allow simmering. Adjust consistency of the rasam by adding more water if necessary. When the pineapple is well cooked, add a generous amount of chopped coriander leaves. Cook for two more minutes.
Grandma’s secret tips:
- Cook ¼ cup dal with 1 cup water. Strain the water and use it for tastier rasam. Mash up the dal and add if you wish to make the rasam thicker.
- 2-3 cloves of crushed garlic can be added along with rasam powder if you like the taste