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Pineapple rasam by siniscollection
Sini R Praveen

Pineapple Rasam - The Best Soup Shots

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 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method

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

Method
 

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