Pineapple rasam is a special variety of rasam with distinct flavour and taste. It is a twist to the traditional one with littlebit of sourness and sweetness. Here in my place, I get a lot of pineapples at Rs 10 per fruit during the season. So I wanted to try something new with the pineapple. I remember having Pineapple rasam in many weddings. And I tried the same and it was yummy. K loved it and told me that he hasn’t tasted this before and it is delicious. Now everone in the family are in love with this rasam.
Pineapple – 3 rings (Chop into small cubes)
Pineapple – 4 rings (To grind)
Rasam podi – 1 tsp
Turmeric powder – 1/2 tsp
Pepper powder – 1/4 tsp (optional)
Jeera powder – 1/2 tsp
Asafoetida – A pinch
Salt – As needed
Coriander leaves – 2 tblsp
Oil – 1 tsp
Mustard – 1 tsp
Cumin seeds – 1 tsp
Red chilli – 2
Curry leaves – few
- Chop the pineapple into big cubes and grind 4 rings of the pineapple into a fine puree. Keep it aside.
- Chop 3 rings as cubes for garnishing. Chop the tomatoes into big pieces.
- Chop the tomato.
- In a kadai, add oil and splutter mustard seeds. Once they crack, add jeera, red chilli , curry leaves and saute until they turn golden brown.
- Now add chopped tomatoes, add little quantity of water and cook the tomatoes.
- At this point, you can add salt, turmeric powder, rasam powder, jeera powder, asafoetida, pepper powder and allow to boil.
- Once the tomatoes are cooked, add the ground pineapple, required quantity of water and allow it to cook in low to medium flame.
- When the rasam starts forming foam, it is done.
- Garnish it with chopped pineapple cubes and chopped coriander.
- Serve it with hot rice and papad.