Wednesday, December 11, 2013

Pineapple Rasam

The winter season beckons you to try old and new soups. They become our soul food . Rasam has traditionally been an integral part of South Indian cuisine , whatever the season.

I had a small piece of pineapple languishing in my fridge. Actually I love pineapple but if I eat too much of it my throat hurts, so most of the time  I grill pineapple slices for dinner . After having grilled pineapple for two nights in a row I didn't want to have it again. I wanted to try something keeping the season in mind and this is what I made  ,  Pineapple Rasam.


It is mildly flavoured with pineapple, mint and lemon. Not very spicy , just a wonderful amalgamation of sour, spicy and sweet.


Use only fresh pineapple . If your pineapple is sour then add 1/2 a tsp of sugar otherwise omit it. If the moong dal is not very thick use 3 tbsp.













































Ingredients :  serves 3
Pineapple                   150 gms
Moong dal                   2 tbsp cooked ( thick)
Ginger paste               1 tsp
Rasam pd                    1 tsp
Cumin pd                    1/2 tsp
Pepper                       1/4 tsp
Tomato                       1/2 med chopped finely
Lemon juice                2 tsp
Mint leaves                  12-14
Water                          2 cups + 100 ml
Sugar                           1/2 tsp ( optional)

Tempering :

Ghee/ clarified butter  1 tsp
Mustar seeds                1/2 tsp
Curry leaves                10

Method :

  1. Blend pineapple with 50 ml of water.
  2. Use the remaining 50 ml of water to wash the blender.
  3. Mix this with pulped pineapple .
  4. Pass it through a fine sieve twice, so that you get clear juice.
  5. In the same blender churn the dal with 1/2 a cup of water.
  6. Take a deep pan, pour dal liquid in it .
  7. Wash the blender with remaining 1 1/2 cup of water and pour it in the pan.
  8. Now tip in rasam pd, cumin pd, tomato pieces, pepper pd, and salt.
  9. Bring it to a boil.
  10. Cover and simmer till tomato pieces are cooked.
  11. Crush the tomato pieces with the back of the ladle.
  12. Now tip in pineapple juice.
  13. Bring it to a boil and turn off the gas.
  14. Taste and add lemon juice and sugar.
  15. Throw in the mint leaves.
  16. Cover it. Leave it for at least 10 minutes for flavours to seep in.

To serve :

  1. Heat the rasam
  2. Heat ghee/ clarified butter in a small pan.
  3. Crackle mustard seeds.
  4. Add curry leaves. When they turn crisp pour this tempering over the hot rasam.
  5. Serve immediately.