Hot, sweet & sour pineapple rasam can be reveled as a comforting soup on a rainy day. Usually south Indian rasam is prepared with tomato or lemon but pineapple works wonders with rasam as it elevates the flavor of rasam to a whole new level. You may refer my recipes for lemon rasam & also rasa vadai.
I prepare rasam whenever I like to take a light yet delicious meal. Now I prepare pineapple rasam and serve with dal (paruppu), ash gourd kootu, potato curry and fried appalam as shown below.
Now the recipe for pineapple rasam is as below:
Time taken: 15 min
Yields: 500 ml
- Tamarind – gooseberry sized
- Salt – 1 tsp
- Ghee – ½ tsp
- Curry leaves – 1 sprig
- Coriander leaves – a handful
- Fresh pineapple fruit (finely diced) – ¼ cup
- Red chillies – 4 Nos.
- Coriander seeds – 1 tbsp
- Red gram (thuvaram paruppu) – 1 tsp
- Cumin seeds – 1 tsp
- Peppercorns – ½ tsp
- Garlic – 4 pods
- Fresh pineapple fruit (1″ cubes) – 5 pieces
- Soak tamarind in hot water (or microwave for 1 min) and extract its juice using 500 ml water.
- Grind all ingredients except pineapple into a coarse powder & keep rasam podi aside.
- Grind pineapple pieces separately to prepare its pulp and set aside.
- Heat a cooking pan with ghee, add rasam powder and saute for 30 sec. or until its aroma is released.
- Add tamarind juice, pineapple pulp, salt & curry leaves.
- Bring rasam to a boil and remove from heat.
- Keep the pan closed for few min. allowing the flavors to get infused.
- Garnish with chopped pineapple & coriander leaves.
- Serve delicious rasam with hot rice.
Please Note : It is preferred to use fresh pineapple rather than canned pineapple.