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.
- 2 cups of cooked Dal (Yellow Lentils)
- 4 Large tomatoes, diced
- 6 curry leaves, whole or shredded
- 1 cup of fresh or canned Pineapple chunks
- 1 Tsp Mustard seeds
- 1 Tsp cumin seeds
- 2 Tbsp Ghee
- A dash of Asafoetida powder
- 1 Tbsp chopped cilantro
- 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.
- In a large sauce pan, heat up the Ghee. Add the asafoetida, mustard seeds, let splutter.
- Turn down the heat to low and add the Tomatoes, cumin seeds, curry leaves.
- 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!
- Add the Pineapple pieces and cook for a few more minutes on low.
- Add a pinch of salt. Garnish with cilantro.
- Mix thoroughly!
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' :)