Pineapple Rasam
Pineapple Rasam — tangy and refreshing, this spicy and subtly sweet take on rasam is the ultimate way to level up everyone’s favorite comfort food! Made with a homemade rasam masala, fresh pineapple, tamarind, and tomatoes, you can’t beat the flavor bomb that is this rasam!
Ingredients
Rasam (for boiling):
- 3 medium tomatoes , roughly chopped
- 1/4 cup cilantro with tender stems , roughly chopped
- 1 inch ginger , roughly crushed in a mortar & pestle
- 3 garlic cloves , roughly crushed
- 1 1/2 tsp salt
- 1/2 cup fresh pineapple , blended into puree
- 3 cups water
Rasam:
- 1/4 cup fresh pineapple , finely chopped
- 1/4 cup toor dal (split pigeon peas lentils) , thin and boiled
- 2 tbsp rasam powder , homemade or store-bought
- 1 1/2 tbsp tamarind pulp
- 4 curry leaves , roughly torn
- 1 tbsp jaggery , or 1 small piece of jaggery
- 3 tbsp cilantro , finely chopped
Tadka:
- 2 tbsp ghee , or oil
- 1 1/2 tsp mustard seeds
- 1/4 tsp fenugreek seeds (methi dana)
- 6 curry leaves
- 3 dried red chilies
- 1/2 tsp asafoetida powder (hing)
Rasam Powder:
- 1 tsp ghee , or oil
- 1 tbsp white urad dal (split matpe beans)
- 1 tbsp chana dal (yellow split chickpeas lentils)
- 2 tbsp coriander powder
- 1 tbsp cumin seeds
- 15-20 pcs black peppercorns
- 1/4 tsp fenugreek seeds (methi dana)
- 5 dried red chilies
- 10 curry leaves
Instructions
Rasam Powder:
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For the rasam powder, start by heating ghee or oil in a pan. Add in white urad dal, chana dal, coriander powder, cumin seeds, black peppercorns, fenugreek seeds, dried red chilies, and curry leaves. Roast for 5-6 minutes on medium heat until aromatic. Grind into a fine powder using a mortar and pestle or spice blender. You can store this in an airtight container for 2-3 months.
Rasam:
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For the rasam, add tomatoes, cilantro, ginger, garlic, salt, water, and pineapple puree to a pot. Let simmer for 10 minutes on medium heat until the tomatoes are soft and mushy.
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At this point, you can optionally strain the rasam for a clear and smoother texture. I like straining the rasam.
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To this add fresh pineapple, boiled toor dal (make sure it is thin), rasam powder (more as needed), tamarind pulp, curry leaves, jaggery (optional for sweetness), and fresh cilantro. Adjust the salt and rasam powder according to your taste, Let this boil for 7-8 minutes on medium heat.
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For the tadka, heat ghee or oil on medium heat in a pan. Add hing, mustard seeds, fenugreek seeds, curry leaves, and dried red chilies. Let this splutter for 2-3 minutes and add this to the rasam.
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Your Pineapple Rasam is ready now. Serve it hot with rice, idli, or vada. Enjoy!