Pineapple is one of my most favorite fruits to eat. I fondly remember relishing huge slices of pineapple smeared with red chilli powder and salt during my childhood. Rasam is a staple South Indian broth and is believed to be loaded with numerous health benefits. Growing up, I preferred Rasam over Sambar (another south Indian staple) and always looked forward to having it. Rasam is prepared in different ways across South Indian households ranging from Tomato Rasam , Milagu(Pepper) Rasam to Mysore Rasam. Pineapple Rasam is usually served in Tamil wedding lunches. Chunks of pineapple cooked in a mildly spiced tomato lentil broth makes for a hearty meal and is definitely a crowd pleaser. You can have it as it is or with hot rice and Poppadoms/ potato fry.
- Pineapple- 3 rings (to grind)
- Chopped Pineapple – from 1-2 rings (to saute)
- Tomato-2 (small-medium)
- Rasam Powder- 2 tsp
- Salt-As required
- Ghee/Clarified Butter-As required
- Turmeric Powder-1/2 tsp
- Black pepper powder- 1/2 tsp
- Cumin (Jeeragam) Powder- 1/2 tsp
- Mustard seeds- 1 tsp
- Coriander Leaves- 1/4 cup or as required
- Toor Dal- 1.5 tbsp
- Curry Leaves-6-7 Nos
- Asafoetida/Hing- A pinch
- Wash and clean the Toor Dal , pressure cook until it is mushy.
- Grind pineapple and tomatoes together until creamy.
- Heat a Kadai/wok, add the tomato-pineapple pulp, 2 cups of water, turmeric powder , black pepper powder, cumin powder , Rasam powder, salt and allow it to boil
- Meanwhile, heat a pan with 1 tbsp ghee/clarified butter, add mustard seeds. Once it crackles, add curry leaves and fry for a minute.
- Add hing/asafoetida, chopped pineapple (from 1 or 2 rings depending on the sweetness and sourness of the fruit) and saute on medium flame for 5-7 minutes.
- Add the sauted pineapple to the boiling tomato-pineapple broth and mix well. Add salt if required and give it a mix.
- Add 1/4-1/2 cup of water depending on the consistency of the broth and add cooked toor dal and mix well
- Keep the flame on low-medium and allow it to boil until it becomes frothy.
- Turn off the flame and garnish with roughly chopped coriander leaves.