Try this spicy, zesty, and mildly sweet South-Indian rasam with pineapple, a delightful and flavourful delicacy!
- 20 Min
FOR pineapple rasam
1 pineapple chopped
4-5 garlic cloves chopped
2 red chillies chopped
1 tbsp oil
1 sprigcurry leaves
Salt to taste
Black pepper powder to taste
Â˝ tsp cumin powder
1 cup pigeon peasboiled
Water as required
1 tsp tamarind paste
FOR masala paniyaram
1 onion chopped
1 tsp red chilli powder
1 cup dosa batter
Oil as required
For pineapple rasam, heat oil in a pot and add chopped garlic, red chillies, curry leaves, chopped tomato, chopped pineapple, salt, black pepper powder, cumin powder, boiled pigeon peas, water, and tamarind paste.
Let the rasam boil until the veggies soften.
Add some more water, if required.
Add a pinch of sugar to the rasam.
For masala paniyaram, make a batter by combining chopped onion, red chilli powder, and dosa batter.
Heat oil in the paniyaram pan.
Fill the paniyaram moulds with the prepared batter and cook the masala paniyaram on both sides.
Thread masala paniyaram onto a wooden skewer and serve the soup with it.
Garnish pineapple rasam with a coriander sprig.
Meet the people behind the luscious food, delicious recipes and entertaining shows