PINEAPPLE RASAM (TANGY PINEAPPLE DAL)
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 rakskitchen.net 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.
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
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