By: Payal
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Pineapple rasam is sweet and tangy, perfect for all seasons. Pineapples are enjoyed in a variety of ways during the summer, and this recipe is a must-try.
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It is a delicious twist on the traditional South Indian favourite-rasam! The addition of juicy pineapple enhances both the flavour and aroma of the dish.
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1/2 cup tuvar dal (toor dal)
1 cup coarsely chopped pineapple
1 chopped tomato
5-10 curry leaves
1 tbsp mustard seeds
2 tsp (cumin seeds)
1 tsp black pepper
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3-4 garlic cloves
1 dried red chilli
A pinch of asafoetida (hing)
Salt to taste
Rasam powder (optional)
A pinch of turmeric (haldi)
Fresh coriander for garnish
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Add the tuvar dal, a pinch of turmeric, and salt to a pressure cooker. Cook for 4-5 whistles. Once done, mash the dal well and set it aside.
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Coarsely grind the jeera, black pepper, and garlic. Set aside. Make a fine puree using 80% of the chopped pineapple, reserving the rest for later.
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Coarsely grind the tomatoes and keep them aside. Heat some oil in a pan, add the mustard seeds, and let them crackle.
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Add the dried red chilli, curry leaves, and a pinch of asafoetida. Then add the ground jeera, black pepper, and garlic mixture. Stir well and cook for a minute.
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Add the ground tomatoes and cook until soft. Then add the pineapple puree, mix well, and stir in the mashed dal.
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Add 1½ cups of water. Bring the mixture to a boil, then add the reserved pineapple chunks.
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Garnish with fresh coriander. Serve hot and enjoy this tangy and refreshing pineapple rasam!
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