Pineapple Rasam

Few years back I would cringed on the idea of a fruity rasam... But I tried the one with pineapple somewhere & it tasted great... Pineapple gives a very different taste to the rasam...

I normally make huge quantity of this one to make sure I finish the pineapple but it last for not more than 2 days... here is recipe..

Makes - about 2 liters

Preparation time - 15 - 20 mins

Cooking time - 20 mins

INGREDIENTS

• Pineapple (ripe) - 1 medium sized
• Tomato - 4 -5 - medium sized
• Garlic - 2 cloves (optional) (according to taste)
• Ginger - 1" piece (optional)
• Coriander leaves - 1 sprig
• Peppercorns - 1 tsp
• Jeera (Cumin seeds) - 1 tsp
• Dhaniya (Coriander seeds) - 1 tsp
• Dried Red Chilly - 2 - 3 (according to taste)
• Curry Leaves - few
• Rasam Power - 2 to 3 tsp
• Toor dal - 1/3rd cup - pressure cooked
• Tamarind paste - according to requirement & taste
• Turmeric powder - quarter tsp
• Salt to taste
• Water as required

For Garnish

• Ghee (Clarified butter) - 1 tbsp
• Mustard seeds - half tsp
• Cumin Seeds - half tasp
• Chopped Coriander leaves - 1 or 2 tbsp
• Curry leaves - few
• Finely Chopped Pinepapple - 1 tbsp
• Finely Chopped Tomato - 1 tbsp

METHOD

• Set the dal in cooker for it to cook well... Keep it for 4 - 5 whistles or put the gas on sim & wait for 2 whistles. It needs to be soft.
• Cut pineapple into rough pieces. Take few pieces.. finely chop & set aside for final garnish
• Cut tomatoes into rough pieces. Take one tomato.. finely chop & set aside for final garnish.
• Blend the pineapple & tomato into a puree
• Pour this puree into a pot with a cup water, turmeric powder & salt... Let it boil till the raw smell of tomato disappears.
• In a small pan add very little ghee & roast the cumin seeds, peppercorns, dhaniya seeds & the dried red chilly, curry leaves & garlic till it lets out a nice aroma.
• Blend this in a mixer along with coriander stem, ginger and a little water to make it into a paste.
• Keep the corriander leaves for the final garnish
• Add this paste into the pot along with 1 spoon of rasam powder. Wash off the rest of mixie jar with little water to get all the paste.. Let it boil.
• Add the dal at this stage with water. Don't put in the entire thing if you like is watery.
• Taste the rasam for salt, spice & sourness... make adjustments at this stage... add tamarind paste for sourness or more rasam powder or chilly for spice... and of course salt if its lacking salt. You can also adjust the consistency add more water or dal if required.
• In a small pan add the rest of ghee... after its heated add the mustard seeds. After the mustard seeds pop add the jeera seeds & curry leaves. you have to be very careful when you put the curry leaves in oil they sputter a lot... make sure you have a lid handy so that you can cover the pan as soon as you pop the curry leaves to avoid the oil popping on your hands.
• Pour this on top on the rasam & add the chopped pineapple, tomatoes & coriander leaves.
• Give it a gentle stir & keep the pot closed till you are ready to serve. The tomatoes & pineapple will get cooked in the heat.
• Serve with hot rice, potato roast & pappadam
• Makes a great soup if you have a bad cold!!!