Pineapple Rasam By Prabhakar Subramanian
Pineapple Rasam is a tangy thin soup, quite popular in the south india . It can be used as an appetizer and also mixed with steamed rice and a dollop of ghee and eaten together for a wholesome and healthy meal with an accompaniment of roasted papad or the south indian vadamRead More
- Fresh Pineapple cubed - 200gm
- Tomato - 1 medium size
- Toor Dal - 50 gms
- Moong Dal - 50 gms
- Green chillies - 4
- Ginger - small piece
- Turmeric powder - a small pinch
- Asafoetida - a small pinch
- Salt - to taste
- Pressure cook the Toor Dal and Moong Dal (a single whistle in the pressure cooker would suffice).
- Grind 150 gms of cubed pineapple, tomato, green chillies and ginger to a coarse paste.
- In a vessel take about 3 glasses of water (roughly 500 to 600 ml.
- Add the cooked dal, grinded past, asafetida and required salt to the vessel and bring it to a boil for about 10 minutes.
- Now remove the vessel from the stove and add fresh coriander leaves and also the remaining cubed pineapple pieces to the rasam.