Pineapple is my most favorite fruit and one of the many reasons why i like this fruit is there could be a variety of recipes you can make using this fruit both sweet and savory recipes. To name a few pineapple kesari, pineapple kulfi, pineapple rasam, pineapple pachadi, pineapple fried rice, pineapple upside down cake and the list goes on.
In today's recipe, i'm going to share the steps of making pineapple rasam. The taste is just so divine! yes it is! not only while relishing but also after drinking this soup/rasam the flavour sticks to your tongue and it just amazes me.
To experience this all by yourself my recommendation is not to have any hot beverage like coffee or tea right after having this rasam/soup as these beverages override the pineapple flavors from your taste buds. Do try this recipe and share your experience. Happy Cooking 😃😃😃!
Ingredients:
2 rings of pineapple
1 medium sized tomato
1 tsp black pepper corns
1 tsp cumin seeds
4-5 garlic cloves
salt to taste
1 tsp chopped coriander leaves
1.5 cups of water
1/4 tsp turmeric powder
To Temper:
1 tsp cooking oil
1 tsp mustard seeds
1/2 tsp split urad dhal
1 dry red chilli
a pinch of asafoetida
1 sprig curry leaves
Grind one of the two pineapple ring into fine paste using little water.
Grind black pepper corns, cumin seeds and garlic into a coarse powder.
In a vessel, add chopped tomatoes and chopped pineapple slices (one pineapple ring). Smash it gently with your hands.
Add pepper corns, cumin seeds, garlice paste to it along with a cup of water.
Add turmeric powder and bring it to boil.
Then add pineapple paste.
Add half a cup of water and let it boil.
Add Salt.
Bring it to rolling boil and switch off the flame.
Meanwhile, prepare the tempering by heating oil with mustard seeds and urad dhal. Once it splutters, add red chilli, asafoetida and curry leaves.
Add tempering to the hot boiled rasam.
Add chopped coriander leaves and close it with a lid so that the aroma of the coriander leaves infuses into the rasam.
Voila tasty pineapple rasam/soup is ready to serve!
Serve the pineapple rasam as a soup for starters or along with rice for main course.
In today's recipe, i'm going to share the steps of making pineapple rasam. The taste is just so divine! yes it is! not only while relishing but also after drinking this soup/rasam the flavour sticks to your tongue and it just amazes me.
To experience this all by yourself my recommendation is not to have any hot beverage like coffee or tea right after having this rasam/soup as these beverages override the pineapple flavors from your taste buds. Do try this recipe and share your experience. Happy Cooking 😃😃😃!
Ingredients:
2 rings of pineapple
1 medium sized tomato
1 tsp black pepper corns
1 tsp cumin seeds
4-5 garlic cloves
salt to taste
1 tsp chopped coriander leaves
1.5 cups of water
1/4 tsp turmeric powder
To Temper:
1 tsp cooking oil
1 tsp mustard seeds
1/2 tsp split urad dhal
1 dry red chilli
a pinch of asafoetida
1 sprig curry leaves
Grind one of the two pineapple ring into fine paste using little water.
Grind black pepper corns, cumin seeds and garlic into a coarse powder.
In a vessel, add chopped tomatoes and chopped pineapple slices (one pineapple ring). Smash it gently with your hands.
Add pepper corns, cumin seeds, garlice paste to it along with a cup of water.
Add turmeric powder and bring it to boil.
Then add pineapple paste.
Add half a cup of water and let it boil.
Add Salt.
Bring it to rolling boil and switch off the flame.
Meanwhile, prepare the tempering by heating oil with mustard seeds and urad dhal. Once it splutters, add red chilli, asafoetida and curry leaves.
Add tempering to the hot boiled rasam.
Add chopped coriander leaves and close it with a lid so that the aroma of the coriander leaves infuses into the rasam.
Voila tasty pineapple rasam/soup is ready to serve!
Serve the pineapple rasam as a soup for starters or along with rice for main course.
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