Friday, April 8, 2011

Tomato & Pineapple Rasam!

Rasam is a South Indian soup, which is served with rice, in traditional South Indian meals. Way back in time, several hundred years ago, when I was in college, we had a cook at the mess hall who would prepare Rasam with Pineapple chunks in it. I used to love his food. 

Anyways, to cut the long story short, I wanted to prepare Pineapple Rasam.I like my soups rather thick and not too runny. So, I had to improvise. Here is how I did it.

  1. 2 cups of cooked Dal (Yellow Lentils)
  2. 4 Large tomatoes, diced
  3. 6 curry leaves, whole or shredded
  4. 1 cup of fresh or canned Pineapple chunks
  5. 1 Tsp Mustard seeds
  6. 1 Tsp cumin seeds
  7. 2 Tbsp Ghee
  8. A dash of Asafoetida powder
  9. 1 Tbsp chopped cilantro 
  10. 2 Tbsp of Rasam Powder (I buy this from the local Indian Grocer, MTR makes a good Rasam Powder). I also know how to make Rasam Powder from scratch, but using the ready-made Rasam Powder fits the bill when pressed for time.
  1. In a large sauce pan, heat up the Ghee. Add the asafoetida, mustard seeds, let splutter.
  2. Turn down the heat to low and add the Tomatoes, cumin seeds, curry leaves.
  3. Next, add the cooked Dal, 1.5-2 cups of water and cook for a few minutes on high. You want the tomatoes cooked, but not mushy!
  4. Add the Pineapple pieces and cook for a few more minutes on low.
  5. Add a pinch of salt. Garnish with cilantro.
  6. Mix thoroughly!
 Here is how my prep looked!
Did I mention that I am a big Pineapple lover? I could live on Pineapples if only it provided all the nutrition one needs!

Rasam prepared the way I have described will be sweet and sorta sour at the same time. You may add more water to it, if you like your Rasam not so thick.

Bon Appetit' :)

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