This recipe of Pineapple Rasam is kind of an unique one with using pineapple in it. Other than pineapple, this spicy and bitter Pineapple Rasam additionally has lentils, tomato and the choicest of spices. And it positively can’t get higher than this. The recipe tailored from my basic Rasam Recipe is totally vegan too.
About Pineapple Rasam
Derived from the phrases ‘ras or rasa’, the phrase ‘rasam’ means juice, extract or essence. So, rasam primarily is a dish that’s soup-like and made with a wide range of elements that embrace veggies, lentils, spices, herbs, tamarind and even fruits. To grasp and relate, rasam is spiced or spicy, tangy and having sturdy flavors with an analogous consistency like that of an everyday clear soup.
Rasam is a staple meals in South India, the place it’s discovered in lots of variations as properly. This dish is tremendous nutritious, nice for well being and immune-boosting too. Consuming a bowl of scorching rasam can immediately assist to assuage a cussed chilly or cough. It additionally aids in digestion and is finest had throughout chilly winters.
This Pineapple Rasam is a beautiful number of rasam that I make. So simple as it could sound, it does have complicated flavors too which elevate the style of the accompaniment that it’s paired with.
This South Indian, spicy, candy and bitter soup-like dish rasam might be ready in some ways. The important thing ingredient which imparts the tangy taste to a rasam is tamarind. However on this Pineapple Rasam recipe, I’ve not used tamarind. It’s because the pineapple and tomatoes lend their sourness to the dish.
The candy tangy pineapple offers a pleasant fruity taste to the rasam. This taste blends properly with the pungency of the spices and herbs which might be added on this Pineapple Rasam recipe. Do that Pineapple Rasam and I’m certain that you’ll prefer it for its uniqueness.
Other than this Pineapple Rasam, different variations of rasam which might be standard all through South India embrace Tomato Rasam, Pepper Rasam, Lemon Rasam, Paruppu Rasam and plenty of extra. The well-known Rasam Powder (Rasam Podi)is a sturdy, fragrant spice mix that’s used within the making of rasams.
The right way to make Pineapple Rasam
Cooking Lentils (Dal)
1. Cook dinner ¼ cup tur dal (pigeon pea lentils or arhar dal) in a 2 litre stress cooker with ¾ to 1 cup water and ⅛ teaspoon turmeric powder on medium warmth. Cook dinner for five to six whistles or extra until the lentils have softened fully.
As soon as the stress cooking is full, let the stress fall naturally within the stress cooking then solely open the lid.
Tip 1: If cooking in a pan, then soak the lentils for one hour. Drain after which prepare dinner them with the required quantity of water.
Tip 2: You too can use moong dal as a substitute of tur dal or a mixture of each the lentils.
2. Mash the cooked lentils very properly with a spoon or wired whisk and set it apart.
3. In a mortar, take 2 teaspoons cumin seeds, 1 teaspoon black pepper and 5 to six medium-sized garlic cloves.
4. Crush coarsely with the pestle. Preserve apart. You too can use a small spice-grinder to crush these spices.
5. Chop the pineapple into small cubes and preserve them apart. You will want 1 cup of pineapple cubes or 140 grams of pineapple.
Notice: Guarantee that the pineapple is nice with a contact of tanginess to them. Don’t make this rasam with overly candy pineapples or very bitter and tangy pineapples.
6. Now add half of the chopped pineapple cubes in a grinder jar or small blender.
7. Mix to a clean puree. Take this puree in a bowl and put aside.
8. To the identical jar, add 1 medium-sized tomato, quartered or roughly chopped. You want about 75 grams of tomatoes.
9. Pulse the jar a few instances to crush the tomatoes. You don’t have to make a puree. You possibly can even crush the tomatoes together with your fingers.
Tempering and Making Pineapple Rasam
10. Warmth 1.5 tablespoons oil in a pot or pan. Add ½ teaspoon mustard seeds and allow them to crackle. You need to use any impartial flavored oil.
11. Now add the crushed coarse paste of garlic-pepper-cumin and a pair of to three dried pink chilies (damaged and seeds eliminated). Merely combine and stir as soon as on a low warmth in order that the spices don’t get burnt.
12. Instantly add 6 to 7 curry leaves and a pinch of asafoetida (hing).
13. Stir after which add crushed tomatoes.
14. Sauté for two to three minutes on a low to medium warmth until the uncooked aroma of tomatoes goes away. You also needs to be capable to see the oil leaving the edges of the pan.
15. Add the pineapple puree.
16. Stir and blend very properly and sauté for two minutes.
17. Then, add the cooked and mashed lentils.
18. Subsequent, add the remaining half of the chopped pineapple cubes. Stir to mix.
19. Add 1.5 cups water.
20. Add 1 to 2 teaspoons rasam powder. The addition of rasam powder is elective and you may skip it when you don’t have it.
21. Season with salt as per style.
22. Combine very properly and produce the rasam to a simmer on low to medium warmth, with out the lid for 8 to 9 minutes.
23. Garnish with chopped coriander leaves and serve the Pineapple Rasam scorching with steamed rice or as an appetizer soup.
The consistency of this Pineapple Rasam is skinny and runny. So, you’ll be able to eat it like a soup. In South Indian households, it’s served with steamed rice, sambar and a aspect vegetable dish. Many of the instances, even I serve it the identical method.
Though typically I additionally prefer to have this Pineapple Rasam with idli or vada. The fried urad dal fritters or vada style exceptionally good with this tangy and spiced rasam.
- Use lentils that’s contemporary and inside its shelf life. Don’t use aged dal because it takes plenty of time to prepare dinner and doesn’t style good.
- You possibly can even use moong dal instead of tur dal or a mixture of each the lentils.
- Historically, a Tamil Nadu type rasam is made with gingelly oil, which is a wooden pressed oil extracted from uncooked sesame seeds. Aside from this, sunflower oil, peanut oil or any impartial oil additionally works properly.
- Whereas sautéing the coarse paste, be sure that to maintain the warmth to low in order that the spices don’t get burnt.
- You possibly can skip using rasam powder when you don’t have it.
- To make the rasam spicier and extra sturdy, you’ll be able to enhance the quantity of black pepper.
- Make this rasam gluten-free by skipping asafoetida or utilizing gluten-free asafoetida.
- This rasam tastes finest when it’s served as quickly as it’s made. If you happen to plan to retailer, then refrigerate for a number of hours solely. Whereas serving, merely reheat the rasam in a small pot or pan till heat or calmly scorching.
There isn’t a want of including tamarind as a souring agent on this rasam because the bitter style comes from the pineapple and tomatoes.
Sure, you’ll be able to. However I’d advocate utilizing it because it offers a very good taste to the rasam.
I’d not recommend freezing rasam because the style and taste modifications once you refrigerate rasam for a day or freeze it. Rasam is finest had as quickly as it’s made.
Sure, it’s wholesome and immune boosting. It’s made with a mixture of herbs and spices that assist in relieving chilly and help digestion as properly.
This rasam stays good for a number of hours within the fridge.
Pineapple Rasam is a spicy, tangy, and calmly candy rasam made with contemporary pineapple, lentils, tomato and spices.
Prep Time 25 minutes
Cook dinner Time 20 minutes
Whole Time 45 minutes
for cooking dal
to be crushed coarsely
for tempering pineapple rasam
Rinse the lentils a number of instances in water. Then switch them to a 2 litre stress cooker. Add ¾ to 1 cup water and turmeric powder. Strain prepare dinner on medium warmth for for five to six whistles or until the lentils have fully softened. If cooking in a pan, then soak the lentils for one hour. Drain all of the water. Cook dinner the lentils in a pan or pot including required quantity of water.
After the stress cooking is full, open the lid solely after the stress falls naturally within the cooker.
As soon as cooked and softened, mash the lentils very properly with a spoon or wired whisk and preserve it apart.
In a mortar, take the cumin seeds, black pepper and garlic cloves.
Crush coarsely with the pestle. Put aside. You too can use a small spice grinder to crush these spices.
Chop pineapple into small cubes and put aside. You will want 1 cup of pineapple cubes.
Add half of the chopped pineapple cubes in a grinder jar or small blender.
Mix to a clean puree. Take this puree in a bowl and preserve apart.
To the identical jar, add the roughly chopped tomato.
Pulse the jar a few instances to crush the tomatoes. You needn’t make a puree. You possibly can even crush the tomatoes together with your fingers.
Tempering and making pineapple rasam
Warmth oil in a pot or pan and preserve the flame to a low. Add the mustard seeds and allow them to crackle.
Now, add the coarsely crushed paste of garlic-black pepper-cumin and dried pink chilies. Merely combine and stir as soon as on a low warmth in order that the spices don’t get burnt.
Rapidly add the curry leaves and asafoetida.
Combine once more after which add crushed tomatoes.
Sauté for two to three minutes on a low to medium warmth until the uncooked aroma of tomatoes goes away. You also needs to be capable to see oil leaving the edges of the tomato and spices combination.
Add the pineapple puree. Stir and sauté for two minutes.
Then add the cooked and mashed lentils. Subsequent, add the remaining half of the chopped pineapple cubes. Stir and blend once more. Add 1.5 cups water.
Add rasam powder. That is elective. You possibly can skip if you do not have rasam powder.
Season with salt as per style. Stir very properly and produce the rasam to a simmer on low to medium warmth, with out the lid for 8 to 9 minutes.
Garnish with chopped coriander leaves and serve Pineapple Rasam scorching with steamed rice or as an appetizer soup.
- You too can use moong dal as a substitute of tur dal or a mixture of each the lentils.
- Make certain to make the rasam with pineapples which might be candy with a contact of tang. Don’t make the rasam with pineapple which might be very candy or pineapples which might be overly bitter or unripe.
- To make the dish gluten-free, skip including asafoetida or use gluten free asafoetida.
Quantity Per Serving
Energy 80 Energy from Fats 45
% Every day Worth*
Saturated Fats 1g6%
Vitamin A 343IU7%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 14mg70%
Vitamin B6 1mg50%
Vitamin C 44mg53%
Vitamin E 2mg13%
Vitamin Okay 4µg4%
Vitamin B9 (Folate) 160µg40%
* % Every day Values are based mostly on a 2000 calorie weight loss plan.
This Pineapple Rasam put up from the weblog archives first printed in November 2015 has been republished and up to date on 21 April 2022.