Categories: saaru/Rasam

Ingredients

• 2-3 cups Pineapple, peeled and cut into 1 inch cubes
• 1-2 Green Chilli, slit (Adjust acc to taste)
• 1/2 tsp Ginger, crushed and finely chopped
• 1/2 - 1 tbsp Rasam Powder, homemade or store bought (Adjust acc to taste)
• 1/4 tsp Turmeric Powder
• 1/2 tsp Tamarind Paste or 1 small marble sized Tamarind Pulp
• 1/2-1 tbsp Jaggery or Palm Sugar (Adjust acc to taste)
• 5 Black Pepper Corns, crushed (Optional)
• 1 tbsp Coriander Leaves, finely chopped
• Salt to taste
• For Tadka/Tempering:
• 1/2 tbsp Ghee or Oil
• 1 tsp Mustard Seeds
• 1 tsp Jeera/Cumin Seeds
• 1/4 tsp Hing/Asafoetida
• 1 Dry Red Chilli, halved
• Few Curry Leaves

Directions

1. Take 4 cups of water in a pan and add rasam powder, jaggery and tamarind extract to it. Bring this to gentle boil over medium heat.

2. Now add cubed pineapple pieces along with slit green chillies, ginger, turmeric powder, crushed peppercorns and salt to taste. Simmer the heat and cook it covered for 10 mins. Remove the lid and bring this rasam to a boil and cook it for another 2-3 mins.

3. Mean while heat ghee/oil in a pan and add mustard seeds to it. When it starts to pop and splutter, add cumin seeds, halved red chillies, hing and curry leaves. Roast the spices till they are fragrant, for about 1 minute.

4. Transfer the tadka/tempering to the rasam.

5. Add finely chopped coriander leaves and cover the pan and let it rest for 5 more minute for all the flavours to blend well. Serve hot with steam cooked white rice and Papadams and enjoy.

6. Notes:

7. Sometimes I add a cup of cooked dal water while making this Rasam.
8. Puree a cupful of Pineapple cubes and add this juice while making the Rasam to get distinct pineapple flavour in gravy.
9. Use Sambar Powder if you are out of Rasam Powder or skip using the Rasam Powder and add chilli powder, coriander powder and jeera powder in it’s place.

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