Pineapple Rasam

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Pineapple with rasam is really amazing combination, I love to explore different kinds of flavors and taste in different cuisines. I have available pineapple at home in big amount, so this time I tried or use pineapple in rasam as pineapple flavor. It gives sweet and tangy punch to regular rasam and makes healthier. You can serve rasam with individual meal or with rice and papad as side dish. It’s a perfect dish for winter or monsoon season. For this recipe, you have to cook pineapple and tomatoes along with cooked toor dal and homemade rasam powder.  

Pineapple Rasam

Preparation Time: 15 
Minutes Cooking Time: 20 
Minutes Servings: 4  
Category: South Cuisine
 
Ingredients: 2 Rings Pineapple, Chopped Yellow Pigeon Peas/ Toor Dal, cooked 2 Tomatoes, Chopped 2 Tsp. Rasam Powder 1/4 Tsp. Turmeric Powder Salt to Taste
 
To Tempering 7-8 Curry Leaves 2 Red Chili, dried Pinch of Asafoetida 1 Tsp. Mustard Seeds 1/4 Tsp. Fenugreek Seeds 1 Tbsp. Oil
 
For Garnishing Coriander Leaves, Chopped Instructions: Combine half tomatoes and pineapple with 1/2 cup water, turmeric powder, rasam powder in bowl and blend it smoothly. Heat the oil in saucepan on medium flame and add tempering ingredients. When they starts splutter, add chopped tomatoes and pineapple and sauté for few minutes. Add cooked dal and tomatoes- pineapple puree mixture in this saucepan and mix well. Add salt and boil it for few minutes more on low flame. Garnish with coriander leaves and serve hot with rice.