Pineapple rasam

PINEAPPLE RASAM

INGREDIENTS

• Pineapple rings – 2 [ tangy ]
• Tomato – 2 small
• Rasam pwdr – 1 ½ tsp
• Cooked and mashed tuvar dal – ½ cup
• Turmeric pwdr – ¼ tsp
• Curry leaves – a sprig
• Coriander leaves with tender stems chopped – ¼ cup
• Jeera – 1 tsp
• Black pepper – 1 tsp
• Garlic – 5 flakes
• Oil + ghee – 1 tbsp
• Mustard seeds – 1 tsp
• Red chilli broken – 1
• Asafoetida – a pinch

PREPARATION

1. Grind garlic + jeera + pepper into a coarse dry mixture .[ don’t add water ]
2. Grind one pineapple ring into fine paste by adding little water and the other ring chop it into fine cubes .
3. Grind 1 tomato and finely chop the other one .
4. **** In bowl mix tomato paste + pineapple paste + ¾ of the ground jeera garlic pepper pwdr + rasam pwdr + turmeric pwdr + 2 ½ or 3 cup water .

METHOD

In a pan heat oil + ghee ,add mustard seeds and allow it crackle .

Lower the flame ,add asafoetida + broken red chilli .

Add the remaining jeera pepper garlic pwdr and stir fry for a second .

Add the finely chopped pineapple and tomato and stir fry on medium flame for 5 mins till it softens.

Add the above **** mixture and mix well .

Adjust salt if required .

Allow it to boil ,once it starts boiling add the cooked dal and mix well .

Adjust the thickness .

When the rasam becomes frothy and is about to boil ,off the flame .[ Rasam is not suppose to boil ]

Garnish with coriander leaves .

Serve hot with rice with any side dish or just drink it .

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