Pineapple Rasam Recipe
Pineapple Rasam is a vibrant and flavorful South Indian soup that beautifully blends the tanginess of tomatoes with the sweetness of pineapple, creating a unique culinary experience that tantalizes the taste buds. Traditionally from the Tamil Nadu region, this vegetarian dish serves as a delightful side, pairing perfectly with steamed rice and various vegetable dishes. Its light yet satisfying nature makes it an ideal option for a comforting meal on a busy weeknight.
Ingredients
| Ingredient | Quantity |
|---|---|
| Arhar dal (Split Toor Dal) | 1/4 cup |
| Turmeric powder (Haldi) | 1 teaspoon |
| Tomatoes (roughly chopped) | 3 |
| Pineapple (chopped) | 1 cup |
| Green Chillies (slit) | 2 |
| Cumin powder (Jeera, roasted) | 1/2 teaspoon |
| Coriander Powder (Dhania, roasted) | 1/2 teaspoon |
| Red Chilli powder (optional) | 1/4 teaspoon |
| Lemon juice | 2 teaspoons |
| Salt | To taste |
| Coriander leaves (chopped) | 2 sprigs |
| Ghee | 1 tablespoon |
| Mustard seeds | 1/4 teaspoon |
| Cumin seeds (Jeera) | 1/4 teaspoon |
| Garlic (slit) | 3 cloves |
| Asafoetida (hing) | 1 pinch |
| Curry leaves | 2 sprigs |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 5 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 3 g |
| Sugars | 6 g |
| Fat | 4 g |
| Sodium | 150 mg |
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
Instructions
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Cook the Dal: Start by cooking the Arhar dal (Split Toor Dal) in a pressure cooker. Combine the dal with water, salt, and turmeric powder. Close the lid and cook for about 3 to 4 whistles on medium heat. After cooking, turn off the flame and let the pressure release naturally. Once the pressure has released, carefully open the cooker and mash the dal using a potato masher. Transfer the mashed dal to a bowl and set aside.
-
Prepare Tomato Puree: In a mixer jar, add the roughly chopped tomatoes and blend them into a smooth puree. Transfer this puree to a bowl and set it aside for later use.
-
Make the Pineapple Rasam: In the same pressure cooker, add the chopped pineapple cubes, slit green chillies, the prepared tomato puree, salt, red chilli powder, coriander powder, and cumin powder. Pour in about 1 cup of water, mix everything well to combine, and then pressure cook for another 4 to 5 whistles. After cooking, turn off the flame and allow the pressure to release naturally.
-
Blend the Rasam: Once the pressure has been released, open the cooker and use an immersion blender to blitz the pineapple rasam until it reaches a smooth consistency. After blending, add the pre-cooked dal to the rasam, along with additional water if needed, and bring the mixture to a brisk boil. Stir in the chopped coriander leaves and freshly squeezed lemon juice, then turn off the heat.
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Prepare the Tadka: In a separate tadka pan, heat the ghee over medium flame. Add the mustard seeds and cumin seeds, allowing them to crackle. Once they begin to splutter, add the pinch of asafoetida (hing) and the curry leaves. Cook for a few seconds until the curry leaves are crispy, then turn off the flame.
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Combine and Serve: Pour the prepared tadka over the pineapple rasam. Serve hot, accompanied by steaming rice and a side of Cabbage and Carrot Poriyal (a simple stir-fried vegetable dish without onion and garlic) for a wholesome and comforting meal.
Enjoy the delightful fusion of flavors that Pineapple Rasam brings to your table, making it a standout dish for any occasion!
