Ingredients:
Tomatoes - 4 nos
Green Chillies - 3 nos
Ginger - 1 inch piece
Thuvar dal - 1/4 cup
Rasam Powder - 1 1/2 tbsp
Asafodeita - 1/2 tsp
Tamarind paste - 1 tsp
Salt to taste
Turmeric powder - 1 pinch
Curry leaves - 1/4 cup
Coriander leaves - 1/2 cup
Ghee - 1 tbsp
Mustard seeds - 1/2 tsp
Jeera - 1 tsp
Pineapple - 1/2 (medium sized)
Sugar - 1/2 tsp
Method:
Chop of of the pineapple, add sugar, 1/2 cup of water and pressure cook it for about 1 or 2 whistles. Remove and mash and drain to get pineapple syrup. Cut the remaining pineapple into small pieces.
Pressure cook Thuvar Dal and mash it finely. Add 1 1/2 cups of water and keep it ready.
Add 1 cup of water to tamarind paste. Chop tomato finely, ginger pieces, 1/2 of the curry leaves and 1/4 cup coriander leaves and add it along with pineapple pieces and boil it in 1 cup of water. Blend it using a juicer blender.
Add the extract to tamarind juice along with slit green chillies, rasam powder, salt, turmeric powder and asafodeita. When it comes to a boil add the mashed Thuvar dal and let it bubble.
Remove from flame. Add 1 tsp of pineapple syrup. Decorate it with finely chopped pineapple pieces, chopped curryleaves and coriander leaves.
In a seasoning pan add ghee and when hot add mustard seeds and when it splutters add Jeera and one pinch of hing and add it to the rasam.
Tomatoes - 4 nos
Green Chillies - 3 nos
Ginger - 1 inch piece
Thuvar dal - 1/4 cup
Rasam Powder - 1 1/2 tbsp
Asafodeita - 1/2 tsp
Tamarind paste - 1 tsp
Salt to taste
Turmeric powder - 1 pinch
Curry leaves - 1/4 cup
Coriander leaves - 1/2 cup
Ghee - 1 tbsp
Mustard seeds - 1/2 tsp
Jeera - 1 tsp
Pineapple - 1/2 (medium sized)
Sugar - 1/2 tsp
Method:
Chop of of the pineapple, add sugar, 1/2 cup of water and pressure cook it for about 1 or 2 whistles. Remove and mash and drain to get pineapple syrup. Cut the remaining pineapple into small pieces.
Pressure cook Thuvar Dal and mash it finely. Add 1 1/2 cups of water and keep it ready.
Add 1 cup of water to tamarind paste. Chop tomato finely, ginger pieces, 1/2 of the curry leaves and 1/4 cup coriander leaves and add it along with pineapple pieces and boil it in 1 cup of water. Blend it using a juicer blender.
Add the extract to tamarind juice along with slit green chillies, rasam powder, salt, turmeric powder and asafodeita. When it comes to a boil add the mashed Thuvar dal and let it bubble.
Remove from flame. Add 1 tsp of pineapple syrup. Decorate it with finely chopped pineapple pieces, chopped curryleaves and coriander leaves.
In a seasoning pan add ghee and when hot add mustard seeds and when it splutters add Jeera and one pinch of hing and add it to the rasam.
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