Bored of trying out the same old curries with Brinjal/ Aubergine. Why not have a go at making this spicy tangy Brinjal Pickle?? more

In a hurry, why not cook up this simple and tasty Tomato Rice. Goes well with any yoghurt raita. more

A nutritious dal, especially with its combination of different lentils. A perfect accompaniment with plain rice. more

Another unusual dessert. This time with bread!. Never thought bread would taste so good, in a sweet dish other than bread and butter pudding! more

A typical Maharashtrian snack, Misal Pav. Both filling and tasty too! more



I have said this many times, and will say it yet again Pineapple in any form is a favourite of mine! Be it the fruit, in a curry rice or dessert. Last night stumbled upon this recipe on and the next thing I knew was that I had to stop by the super market the next morning so that I could make this delicious looking rasam for lunch. I like rasams slightly on the sweeter side, which is why I added jaggery (which was not there in the original recipe) None the less turned out yummy! Thanks Raks for this mouth watering recipe.

 This is what you’ll need

For the dal

Pineapple: 400gms

Tur dal: 1/2cup (cooked)

Tomatoes: 2

Turmeric powder: 1/4tsp

Rasam powder: 1 1/2tsp

Jaggery: 1-2tbsp (grated) (Optional)

Coriander leaves: To garnish

Salt to taste

To be ground coarsely

Pepper corns: 1tsp

Cumin seeds: 1tsp

Garlic: 4 cloves

For the seasoning

Mustard seeds: 1tsp

Methi (fenugreek seeds): 1/2tsp

Curry leaves: Few

Red chillies: 3

Hing (asafoetida): 1/2tsp

Ghee: 1tbsp

Let’s get cooking

1. Coarsely grind the ingredients mentioned under to be ground and keep aside.

2. Make a paste with half of the pineapple (200gms) and keep aside.

3. Mash one tomato, along with a glass of water. Add 3/4 of the coarsely ground paste, rasam powder, turmeric powder, salt and the pineapple paste. Mix well and keep ready.

4. Chop the other tomato and the pineapple finely.

5. Heat the ghee in a pan and season with mustard seeds, methi, red chillies, hing and curry leaves.

6. Add the rest of the coarsely ground paste and fry for 30 seconds.

7. Add the chopped tomato and pineapple pieces and cook until soft.

8. Add the previously prepared tomato/pineapple mixture along with the jaggery (if using) and bring the mixture to a boil.

9. Add the cooked tur dal and boil again. Adjust consistency adding required amount of water.

10. Garnish with coriander leaves and serve hot with rice and upkari.

Approximate preparation and cooking time: 30 minutes

Serves: 4



Related Posts Plugin for WordPress, Blogger...

Leave a Reply

Your email address will not be published. Required fields are marked *