Pineapple rasam is a South Indian dish best served with rice or served as soup. It also serves as a home remedy for cold and flu.

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INGREDIENTS

• 1 cup chopped pineapple
• 1/4 cup toor dal cooked (pigeon peas)
• 1 medium size tomato chopped
• 3 garlic cloves
• 1 green chilly slit
• Spring of curry leaves
• 1 teaspoon pepper corn
• 2 teaspoon cumin seeds
• Pinch of asafoedida |hing
• 1 teaspoon mustard seeds
• 2 tablespoon oil
• Salt to taste

PREPARATION

• Cook toor dal in a pressure cooker. Separate the water and the dal.
• Blend 3/4 cup of chopped pineapple into puree. Keep aside remaining 1/4 cup of chopped pineapple.
• In a small pan heat oil, splutter mustard seeds, dried red chilly, asafoetida, curry leaves.
• Add crushed peppercorns, garlic and cumin. Saute well. Add chopped tomatoes and remaining chopped pineapple. Cook until the tomato and pineapple are soft and oil leaves the sides.
• Boil the dal water. Add turmeric powder, remaining crushed garlic pepper cumin mixture.
• Now, add the tempering and boil for 5 more minutes. Finally, add the pineapple puree and coriander leaves. Adjust salt and water.
• Pineapple rasam shots is ready. Serve hot or cold in shot glasses as soup or serve with rice.

Pineapple Rasam - The Best Soup Shots

Sini R Praveen

Pineapple rasam is a South Indian dish best served with rice or served as soup. It also serves as a home remedy for cold and flu.

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Prep Time 10 mins

Cook Time 30 mins

Servings 4

Ingredients

  

• 1 cup chopped pineapple
• 1/4 cup toor dal cooked pigeon peas
• 1 medium size tomato chopped
• 3 garlic cloves
• 1 green chilly slit
• Spring of curry leaves
• 1 teaspoon pepper corn
• 2 teaspoon cumin seeds
• Pinch of asafoedida |hing
• 1 teaspoon mustard seeds
• 2 tablespoon oil
• Salt to taste

Instructions

 

• Cook toor dal in a pressure cooker. Separate the water and the dal.
• Blend 3/4 cup of chopped pineapple into puree. Keep aside remaining 1/4 cup of chopped pineapple.
• In a small pan heat oil, splutter mustard seeds, dried red chilly, asafoetida, curry leaves.
• Add crushed peppercorns, garlic and cumin. Saute well. Add chopped tomatoes and remaining chopped pineapple. Cook until the tomato and pineapple are soft and oil leaves the sides.
• Boil the dal water. Add turmeric powder, remaining crushed garlic pepper cumin mixture.
• Now, add the tempering and boil for 5 more minutes. Finally, add the pineapple puree and coriander leaves. Adjust salt and water.
• Pineapple rasam shots is ready. Serve hot or cold in shot glasses as soup or serve with rice.