Make Pineapple Rasam
When you are more than satisfied eating the pineapple slices and the last few slices seem too much to finish.
This is a very quick and simple dish.
I took an immediate liking to the pineapple slices because I loved the way it was being methodically cut into pieces and packed neatly in plastic cases. We picked up one such box and managed to finish most of the slices.
When we could not eat anymore, I decided to make the best use of the remaining slices. The result was a super-hit and is definitely worth a try.
Ingredients:
Pineapple slices, Water, Thoor Dal, Tamarind, Cumin seeds, Asafoetida, Salt, Red Chilli powder, Ghee or oil.
How to make pineapple rasam:
You need three mixtures : Mashed Pineapples in water, Tamarind in water, Boiled Thoor Dal in water. In a frying pan, pour a little ghee or oil. Add cumin seeds and asafoetida; when the cumin seeds begin to splutter, add tamarind water. In two minutes time, add pineapple water, a pinch of red chilli powder and salt to taste. After two more minutes add the Dal soup. Allow the whole mixture to boil for three more minutes at the most. Switch off the flame and add half spoonful sugar. Your rasam is ready.
Now to the details :
Pineapple water: Mash one or two round slices or simpler still, the left over pineapple pieces in one cup of water. Do not grind the slices in a mixie unless you have children and old people in the house who cannot bite the pineapple pieces.
Tamarind water :
Soak a little tamarind in a glass of water, mash it after sometime, strain it to get clear tamarind water.
Dal soup:
If you have boiled Thoor dal that day for any other dish, remember to strain the water off it and use it for the rasam. Else pressure cook a table spoon of dal with lots of water than usual. Once done, mash the cooked dal and the water in it with a beater preferably to get the soup of it in uniform consistency.
Ghee - per your likes/limits or Oil
It really depends on the permissible levels of ghee/oil in your house, based on the cholestrol levels of your family members. I used two tea spoonfuls of ghee.
Asafoetida, Red Chilli powder - 1 pinch
This quantity also really depends on the taste.
Sugar - half a tea spoonful
Sugar mellows down the tartness of the tamarind and the sourness of the pineapple a little.
Salt - Add lesser salt than usual for best results.
Most important point:
Do not add Garlic, coriander or ginger to this Rasam even if you are tempted to.
You will miss the flavor of pineapple if you do. Besides, ginger and pineapple may not go well with your stomach at times.
Pineapple rasam is best when served hot. I cannot guarantee the taste if you reheat the Rasam. If rasam is left over, store it away in the fridge and have it as a cool drink. This rasam is good with cooked raw rice or better still when had as a hot soup drink. It doesnt mix well with cooked boiled rice.
This is a very quick and simple dish.
I took an immediate liking to the pineapple slices because I loved the way it was being methodically cut into pieces and packed neatly in plastic cases. We picked up one such box and managed to finish most of the slices.
When we could not eat anymore, I decided to make the best use of the remaining slices. The result was a super-hit and is definitely worth a try.
Ingredients:
Pineapple slices, Water, Thoor Dal, Tamarind, Cumin seeds, Asafoetida, Salt, Red Chilli powder, Ghee or oil.
How to make pineapple rasam:
You need three mixtures : Mashed Pineapples in water, Tamarind in water, Boiled Thoor Dal in water. In a frying pan, pour a little ghee or oil. Add cumin seeds and asafoetida; when the cumin seeds begin to splutter, add tamarind water. In two minutes time, add pineapple water, a pinch of red chilli powder and salt to taste. After two more minutes add the Dal soup. Allow the whole mixture to boil for three more minutes at the most. Switch off the flame and add half spoonful sugar. Your rasam is ready.
Now to the details :
Pineapple water: Mash one or two round slices or simpler still, the left over pineapple pieces in one cup of water. Do not grind the slices in a mixie unless you have children and old people in the house who cannot bite the pineapple pieces.
Tamarind water :
Soak a little tamarind in a glass of water, mash it after sometime, strain it to get clear tamarind water.
Dal soup:
If you have boiled Thoor dal that day for any other dish, remember to strain the water off it and use it for the rasam. Else pressure cook a table spoon of dal with lots of water than usual. Once done, mash the cooked dal and the water in it with a beater preferably to get the soup of it in uniform consistency.
Ghee - per your likes/limits or Oil
It really depends on the permissible levels of ghee/oil in your house, based on the cholestrol levels of your family members. I used two tea spoonfuls of ghee.
Asafoetida, Red Chilli powder - 1 pinch
This quantity also really depends on the taste.
Sugar - half a tea spoonful
Sugar mellows down the tartness of the tamarind and the sourness of the pineapple a little.
Salt - Add lesser salt than usual for best results.
Most important point:
Do not add Garlic, coriander or ginger to this Rasam even if you are tempted to.
You will miss the flavor of pineapple if you do. Besides, ginger and pineapple may not go well with your stomach at times.
Pineapple rasam is best when served hot. I cannot guarantee the taste if you reheat the Rasam. If rasam is left over, store it away in the fridge and have it as a cool drink. This rasam is good with cooked raw rice or better still when had as a hot soup drink. It doesnt mix well with cooked boiled rice.
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