Categories: not tried, soups

Ingredients

• 1 20-oz can crushed pineapple in 100% juice
• 2 tsp whole black peppercorns
• 2 tsp whole cumin seed, divided
• 2 tsp clarified butter (ghee)
• 1/4 tsp brown mustard seed
• 1/4 tsp turmeric
• 2 whole dried red chili peppers
• 1 tsp minced fresh ginger or 1/4 tsp powdered ginger
• 2 cups water
• 1/2 tsp salt
• 2 Tbsp brown sugar
• chopped fresh cilantro

Directions

1. Place the crushed pineapple in a blender and puree. Set aside.

2. Microwave the black peppercorns and 1 tsp of cumin seed for 1 minute, or heat in a small pan over medium heat 3 minutes, stirring often.

3. Place in a grinder and powder or crush with a mortal and pestle, set aside.

4. Heat a saucepan over medium-high heat. Add the butter / gheee.

5. When hot, add the mustard seed and wait to hear crackling / popping.

6. Add the turmeric, chilies, ginger and remaining tsp cumin seed and saute for 1 minute.

7. Add crushed pineapple and water to pan. Stir over medium heat and then add the salt and brown sugar. Increase heat for 3 minutes.

8. Serve with chopped fresh cilantro.

9. To make ghee: Melt 1 lb butter in large skillet over medium-low heat. Let melted butter sputter and crackle for about 20 minutes, during which time foam will cover the surface. Occasionally push foam aside to check milk solids in pan.

10. Cook for 15 – 20 more minutes, the milk solids will begin to brown and the liquid will smell like popcorn. Remove from the heat and stain all solids.

11. Cool overnight before storing in an airtight jar. Will keep in refrigerator for up to 3 months.

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