The unique ‘PINEAPPLE RASAM’ / A Speciality in my home

‘Viji’s Veggie Vignettes’ takes you on a delightful journey of a traditional cuisine so part of my life. Do not miss learning every delightful recipe in my books & in my channel. A precious legacy of our grandmothers. 🙏🙏


PINEAPPLE RASAM

Chop the pineapples into tiny pieces. About 3/4ths cup. Discard the centre.

Soak 2 tsps of thuvar dal in hot water for 15 mins. To this add pineapple pieces and a few green chillis 3 to 4. Heck the spice level to add less or more. Blend into a fine paste & keep aside.

In a pressure pan Add a cup of water mixing in the required salt. Then add a quarter tsp of turmeric powder to it, a slit green chilly. Now add the chopped pineapple pieces into it. Than a quarter tsp of hing powder.

Ensure you cook throughout in medium heat for a well done product.

Close lid & let it cook for 3 whole whistles. The pineapple has to get soft & well cooked.
This is the well blended spice fruit paste.

Open cooker as the whistle subsides. Place a pan and heat a teaspoon of any refined oil. Pop mustard seeds & add the rasam from the pan. Add a little water to the pan swirl it around to add the remnants to the pan.

Now add the fruit spice paste, washing the blender with water & adding that too.

Stir in 1/2 tsp sugar or jaggery to get all the subtle tastes together.

Now add a cup of diluted cooked dal filtered water. - no dal. Squeeze in a tablespoon of lime juice. Stir add a little more water to the rasam to make it less thick. Allow it to boil a little bit over a medium low flame and add some curry leaves.

A fabulous rasam all yours to enjoy.