Pineapple Rasam recipe
Pineapple Rasam - Ripe pineapple chunks cooked with tomato, lentils and homemade rasam powder. Sweet, tangy and mildly spiced South Indian lentil soup or rasam recipe without tamarind under 30 mins. Serve as soup or with rice and a veggie side for main course.
Servings 4 people
Equipment
- Pressure Cooker
Ingredients
- 2 cups Pineapple peeled, thorns removed and chopped into big chunks
- 1 Tomato large, finely chopped
- 1/4 cup Tur dal
- 4 ½ cups Water refer notes below
- ¼ teaspoon Turmeric powder or Haldi Powder
- 2 tablespoon Rasam Powder
- 1/8 teaspoon Red chilli powder (optional) refer notes below
- 1 teaspoon Jaggery refer notes below
- Finely chopped Coriander leaves as required
- Salt to taste
For tempering
- 2 teaspoon Ghee or Clarified butter See Notes below
- 1 pinch Hing or Asafoetida
- 2 Whole Red Chillies (broken into two pieces)
- 1/2 teaspoon Mustard Seeds
Instructions
- Roughly chop pineapples into big chunks and keep aside. Finely chop tomatoes.
- Rinse and pressure cook 1/4 cup of Tur dal or split pigeon peas with enough water (read notes below) until lentils are soft and mushy. Keep aside to cool.
- Heat a heavy bottom pan, add the pineapple chunks, chopped tomatoes and water. Cook for 5 minutes.
- Add rasam powder, turmeric and salt to taste. Mix well.
- Cook until pineapples and tomatoes are slightly mushy.
- Add cooked lentils and water to adjust consistency. Simmer rasam for 5 minutes.
- Next add jaggery, mix. Taste check, adjust spices at this point. Garnish with finely chopped coriander and switch off the flame.
- Heat a tempering pan, add ghee, mustard seeds and whole red chilies. Add hing or asafoetida once mustard crackles and switch off heat.
- Add the tempering to the rasam, mix, cover and close the lid for 5 mins. Serve rasam piping hot.
Notes
Ingredients and Substitutes -
- You can use fresh or frozen pineapple. Do not used candied pineapple or canned pineapple preserved in sugar syrup
- Add extra tomatoes, if you prefer a more sour tasting rasam.
- Water - The recipe uses 4 and 1/2 cups of water in total. This does not include water used for pressure cooking lentils / dal. Consistency is a personal choice. Adjust accordingly.
- I have cooked lentils without salt or turmeric powder. Since both the ingredients are added while cooking rasam.
- Rinse and soak lentils for 10 mins before pressure cooking for soft and mushy lentils.
- For Vegan recipe - substitute ghee with oil for tempering.
- Spices - I have used Kashmiri red chilli powder for color. Heat is mild.
- Adding jaggery is optional. It balances taste and flavors.
- For Gluten Free recipe - omit hing or asafoetida from the recipe.