For the month-long Blogging Marathon, I am blogging about a few of my favorite foods from classic South Indian (Tamil) weddings. Pineapple rasam is one such recipe that is often made for the wedding menu. This pineapple rasam is mostly made for dinner on the reception day. Everything you look for in a good rasam comes together in this Pineapple Rasam recipe. It is sweet, sour and spicy and is perfect to drink as a soup or to eat with rice. Love to eat this delicious pineapple rasam with fried potato curry and appalam (papad). This rasam is one of my father’s favorite ones and I asked my mother to make it for us now that she is here with us for a few days.
Ingredients to make Pineapple Rasam
Tomato – 2 small or 1 large (chopped)Pineapple – ½ cup (chopped fine with juice)Cooked toor dal/Thuvaram paruppu – ½ cupLime or lemon – juice of 1Green chilies – 4Asafetida – ¼ tspTurmeric powder – ½ tspSalt – to tasteCilantro – fewGhee – 1 tspMustard seeds – 1 tsp
Procedure
Boil the tomatoes and green chilies in about 2 cups of water. Also add the turmeric powder, asafetida and salt to this water and let it boil well (about 12 mins).
Pressure cook the toor dal until mushy and then dilute it with about 4 cups of water. Once the rasam reduces to about half its quantity, add the diluted paruppu (dal) water to it.
Now add the chopped pineapple with its juice to the rasam and let it simmer.
Once the rasam starts to froth up, add the juice of one lime or lemon and garnish with cilantro.
Fry the mustard seeds in about a teaspoon of ghee and add it to the pineapple rasam.
Serve pineapple rasam hot with rice or slurp as soup!
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Recipe
