Pineapple Rasam (Write For Us Contest Entry - 79)
Rasam is a spiced, thin soup from South India. There are several varieties of rasam recipes. The basic spices are the same but proportions a...
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Rasam is a spiced, thin soup from South India. There are several varieties of rasam recipes. The basic spices are the same but proportions and other additions vary according to region. Pineapple Rasam is an variety of rasam which we going to see today. It is really good to have when you have cold.
Ingredients:
Preparation:
Heat ghee or oil in a deep pot. Add mustard seeds and cumin seeds. When they start to pop, add all other tempering ingredients. Cook for about 30 seconds.
Soak tamarind in 1 cup hot water for 5 minutes. Squeeze the tamarind with your hands, extracting the juices.
Blanch tomatoes, remove the skin and crush them in the same water(used for blanching). Remove all the pulp from tomato by crushing them with your hand. Strain and store the tomato water.
Add tamarind juice, tomato water, water, rasam powder, turmeric powder, pepper powder and cumin powder to the pot.
Boil for about 7 minutes.
Add pineapple chunks, cilantro along with salt and boil for another 5 minutes or till the pineapples are soft. At last add jaggery and boil once. Pineapple Rasam is ready to serve.
Serving Options:
Serve Pineapple Rasam hot with rice or drink like soup.
Contributed By: Manjula Bharath
Ingredients:
- For Rasam:
- Tamarind Pulp - Made out of small lime sized ball
- Tomatoes - 2(medium)
- Water - 5 cups
- Rasam powder - One and half tablespoons
- Turmeric powder - One-fourth teaspoon
- Cumin powder - 1 teaspoon
- Pepper powder - One-fourth teaspoon
- Pineapple chunks - 1 cup
- Cilantro - 2 tablespoons(chopped)
- Ghee - 1 teaspoon
- Jaggery - 1 teaspoon
- Salt - As per taste For Tempering:
- Ghee / Clarified Butter / Oil - Half teaspoon
- Black Mustard Seeds - One-fourth teaspoon
- Dried Red Chillies - 1
- Asafoetida - A pinch
- Curry Leaves - Few
Preparation:
Heat ghee or oil in a deep pot. Add mustard seeds and cumin seeds. When they start to pop, add all other tempering ingredients. Cook for about 30 seconds.
Soak tamarind in 1 cup hot water for 5 minutes. Squeeze the tamarind with your hands, extracting the juices.
Blanch tomatoes, remove the skin and crush them in the same water(used for blanching). Remove all the pulp from tomato by crushing them with your hand. Strain and store the tomato water.
Add tamarind juice, tomato water, water, rasam powder, turmeric powder, pepper powder and cumin powder to the pot.
Boil for about 7 minutes.
Add pineapple chunks, cilantro along with salt and boil for another 5 minutes or till the pineapples are soft. At last add jaggery and boil once. Pineapple Rasam is ready to serve.
Serving Options:
Serve Pineapple Rasam hot with rice or drink like soup.
Contributed By: Manjula Bharath
