id="wpurp-container-recipe-73168" data-id="73168" data-permalink="https://www.nithyas-kitchen.com/pineapple-rasam-recipe/" data-custom-link="" data-custom-link-behaviour="" data-image="https://www.nithyas-kitchen.com/wp-content/uploads/2015/03/pineapple-rasam.1024x1024-16.jpg" data-servings-original="2" class="wpurp-container" style="padding-top:10px !important;padding-bottom:10px !important;padding-left:10px !important;padding-right:10px !important;position:static !important;vertical-align:inherit !important;font-size:14px !important;color:#000000 !important;font-family:Open Sans, sans-serif !important;">
PINEAPPLE RASAM
Servings Prep Time
2cup 10minutes
Cook Time
20minutes
Servings Prep Time
2cup 10minutes
Cook Time
20minutes
Ingredients
  • 1cup pineapplepieces-/2
  • 1 tomato
  • 1 ChillyRed
  • 1/4tsp turmericPowder
  • 1/2tsp black pepperPowder
  • 1tsp Sambhar Powder
  • 1tsp asafoetida
  • 3tsp Cooked Tur Dal
  • To Taste salt
  • 1Sprig curry leaves
  • A Few coriander leaves
  • 1/2tsp mustard
  • 1/2tsp Oil
Instructions
  1. Place the pineapple pieces in the mixer. Reserve some pieces to add to the rasam later.
  2. Extract juice.
  3. Extract tomato juice with the help of a blender.In a vessel add tomato puree, salt asafoetida pepper powder, sambhar powder and turmeric powder.
  4. In another vessel add oil,curry leaves and red chilly
  5. Add the rest cut pieces of pineapple and tomato
  6. Add water and bring to a boil
  7. Add cooked tur dal and once it starts to boil switch off the flame
  8. Garnish with fresh coriander leaves.
  9. Serve with hot rice and curry.
Recipe Notes
  1. Notes
  • Green chilles may be added while tempering in place of red ones.
  • Always use fresh pineapple.
  • Don’t boil the rasam too much.