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Admin
Mar
5
Pineapple Rasam
March 5, 2007 |
One of J’s Jhatpat specials.
RECIPE
Pineapple Rasam
(serves 4 to 6)
Ingredients
2 cups crushed pineapple with juice (canned)
1 marble-sized knob of tamarind (or 2 tsps. lime juice)
1.5 tsps rasam powder (store-bought or see recipe below)
a pinch of asafoetida
1 finely chopped green chilli
1/2 tsp. grated ginger
½ tsp. mustard seeds
6 curry leaves
salt
1 tsp. oil
coriander leaves to garnish
Method
1. Microwave the tamarind with 1/2 cup water for 30 seconds. Let it soak for a few minutes, then squeeze out all the pulp. (If using lime juice, add it at the very end, after taking it off the fire)
2. Heat the oil, add the mustard seeds and let them pop. Then add the asafoetida, rasam powder and curry leaves.
3. Stir for 15 seconds or so, add the tamarind pulp, pineapple, ginger, chilli and salt.
4. Bring it to a boil. Garnish with coriander leaves.
Serve with rice and a dry vegetable dish.
RASAM PODI
(from Cooking at Home with Pedatha p. 29)
Dry roast on a low flame -
1/4 cup coriander seeds
1 tsp. fenugreek (methi) seeds
2 tbsps. cumin seeds
Roast in 1/2 tsp. oil -
3 red chillies (without stalks)
5 curry leaves
1/4 tsp. powdered or one tiny piece asafoetida.
Roast in a drop of ghee -
1 tsp. peppercorns
Grind it all into a fine powder and store in the freezer in an airtight container.
Our entry for A Fruit A Month - Pineapple event at Beyond the Usual.
Related posts
Curry leaves, Ginger, Pineapple, Pineapple-Rasam, Spices, Tamarind, vegan recipes, vegetarian recipes
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Hey!! I was going to make this for AFAM!!Okay,I can come up something with something else!;D
Looks yummy,although I have never made this Rasam before using Pineapple,I was thinking about it.Now I got the tried and tested recipe.Thanks Bee.
That’s 3/3; erisshery, naan, and this - cosmic coincidence !
/:) Hoping ur page shows emoticons, else i meant a raised eyebrow !
Really I ve never heard about it till now. Wondering how that sweetness will gel with all that spices! Ho w was it?
Shn
i love savoury dishes with fruit. i loved it. a few extra green chillies, if you can handle it, will be awesome. (i can’t. i’m a wimp) -bee
thanks for your compliments on my “just started blog”.
and waw!! pineapple rasam, want to try out for sure.
sharmi
we’ve just started this blog as well. we’re just a month old. - bee
Hi
I heard of pineapple rasam but never tried or ate. It looks very delicious. I have one question does it taste sweet?
it has little bit of sweet from the pineapple ofcourse, but also sour from the tamarind, and also two other tastes -bitter and salty- from other ingredients. overall it has a tangy, sweet and sour taste with a kick at the end –Jai
[…] Cottage Arati Ava Pettina Koora (Mustard flavoured Green Plantains) at Mahanandi Rasam Podi at Jugalbandi Sambar inspired by Pedatha’s recipe at […]
[…] you have chaaru/rasam powder (see Pedatha’s recipe here), add half a teaspoon of that to the mix. This is […]
Very comforting. Rasam’s are very comforting foods which are irrestible, to be either eaten with rice or just drinking a cup on any day, be it the summer, winter, snow or rains!. South Indians have tons of different types of rasam’s and this is one of my favorites. The recipe looks great. The only difference is that, rasam’s are typically seasoned with Ghee!
[…] Vidya had made this AWESOME pineapple rasam I tasted for the first time in my life, and I was immediately a die-hard fan of her cooking. I took the recipe from her. Also found one from Singing Chef [http://chefatwork.blogspot.com/2008/01/pineapple-rasam.html] and another from Jugalbandi [http://jugalbandi.info/2007/03/pineapple-rasam/]. […]