Monday, June 2, 2014

Pineapple Rasam

There are many ways in which "Pineapple Rasam" is made but I follow this simple method which comes out well

Ingredients
Part 1 - Grinding
  • Tomato - 2
  • Coriander leaves - little
  • Curry leaves - little
  • Garlic - 6 nos
  • Ginger - 1 small piece
  • Pepper - 7 nos
  • Cumin seeds / Jeera - 1/2 teaspoon
  • Methi seeds - 1/4 teaspoon

Part 2 - Pressure Cooker
  • Toor dhal - 1/4 cup
  • Turmeric - a pinch
  • Oil - a drop
  • Water - as required
Part 3 - Pineapple Puree and Pineapple Pieces
  • Pineapple Juice - 1 cup (freshly prepared)
  • Pineapple Pieces - 1/4 cup

Part 4 - Seasoning and Garnishing
  • Ghee - 1 teaspoon
  • Mustard seeds - 1/2 teaspoon
  • Hing - little
  • Curry leaves - little
  • Coriander leaves - little
Method
Step -1  Preparing dhal water
  • Take dhal in a cooker separator.Add a pinch of turmeric and a drop of oil to it
  • Pour water till the contents get immersed.Pressure cook for 4 whistles
  • Once the dhal is cooked pour 2 more cups of water and mash well.The mashed dhal will settle down and water will be in the upper portion

Step 2 - Grinding and boiling
  • Take the items mentioned under "Part 1" in a mixer and grind it 
  • Once done transfer it to a pan / kadai and boil it in a medium flame till the raw smell goes off
  • Wash the mixer jar with 1 cup of water and add it to the above extract.Put salt, hing and boil it once again
Step 3 - Pineapple Rasam
  • Add dhal water and little cooked dhal and boil it once
  • Now pour pineapple juice.Just boil for a minute
  • Add chopped coriander leaves, pineapple pieces and swith off the stove
  • Keep it closed for 5 minutes

Step- 4 Seasoning and Garnishing
  • In a separate pan or a small ladle heat ghee and splutter mustard seeds so also hing
  • Drop it into the above rasam
  • Garnish with coriander leaves 
  • Pineapple rasam is ready.Mix with hot rice and serve