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Pineapple rasam
By : Nithya BalajiCategory : South Indian lunches, Fruits
Servings : 2
Time Taken : 30-45 mins
Rating :
Method
- In a pan, heat oil. Splutter mustard.
- Add cumin and green chillies. Fry for a minute.
- Add rasam powder, turmeric powder, chopped pineapple and tomato.
- Saute for a few minutes.
- Add pineapple juice, tamarind juice, water, mashed tur dal and salt.
- Allow the contents to boil well.
- Before you switch off the stove, add asafoetida, ghee, coriander and curry leaves.
- Serve hot with rice or simply serve as soup.
Recipe courtesy: Nithu's Kitchen
Ingredients:
3/4 cup - pineapple juice (fresh/tinned)
1/2 cup - thin tamarind juice
1/2 cup - pineapple (fresh/tinned), chopped
1 - tomato, finely chopped
2 - green chillies (slit vertically) or adjust to your taste
2 tsp - coriander, finely chopped
Curry leaves, a few
1/4 tsp - asafoetida
1 tsp - rasam powder
1/4 tsp - turmeric powder
1/2 tsp - mustard
1/2 tsp - cumin
1/4 cup - tur dal (over cooked and mashed)
1 cup - water
1/2 tsp - ghee
Salt, as required
3/4 cup - pineapple juice (fresh/tinned)
1/2 cup - thin tamarind juice
1/2 cup - pineapple (fresh/tinned), chopped
1 - tomato, finely chopped
2 - green chillies (slit vertically) or adjust to your taste
2 tsp - coriander, finely chopped
Curry leaves, a few
1/4 tsp - asafoetida
1 tsp - rasam powder
1/4 tsp - turmeric powder
1/2 tsp - mustard
1/2 tsp - cumin
1/4 cup - tur dal (over cooked and mashed)
1 cup - water
1/2 tsp - ghee
Salt, as required
RECIPES BY NITHYA BALAJI
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