Pineapple Rasam Recipe Video
Summary
Ingredients
| Pineapple | 1 Cup (16 tbs), cubed | |
| Water | 2 Cup (32 tbs) | |
| Tomato | 1 Medium, chopped | |
| Boiled toor dal | 1 Cup (16 tbs) | |
| Garlic | 4 Clove (20 gm), sliced | |
| Green chilies | 3 Medium, slitted | |
| Curry leaves | 18 Medium | |
| Rasam powder | 1 Teaspoon | |
| Turmeric powder | 1 Teaspoon | |
| Salt | 1 Teaspoon (to taste) | |
| Clarified butter/Ghee | 1 Teaspoon | |
| Mustard seeds | 1 Teaspoon | |
| Cumin seeds | 1 Teaspoon | |
| Asafoetida | 1 Teaspoon | |
| Jaggery | 1 Teaspoon | |
| Coriander leaves | 1 Tablespoon, chopped finely (for garnish) |
Nutrition Facts
Serving size
Calories 124 Calories from Fat 30
% Daily Value*
Total Fat 3 g5.4%
Saturated Fat 0.99 g5%
Trans Fat 0 g
Cholesterol 3.4 mg1.1%
Sodium 663.3 mg27.6%
Total Carbohydrates 20 g6.8%
Dietary Fiber 3.6 g14.6%
Sugars 8.3 g
Protein 4 g8.9%
Vitamin A 16.4% Vitamin C 105.5%
Calcium 5.2% Iron 15.6%
*Based on a 2000 Calorie diet
Directions
1.In a blender, add half the pineapple and make a puree. Keep aside.
MAKING
2.In a pot, bring the water to a rolling boil
3.Drop the chopped tomatoes.
4.Pour in the cooked toor dal and the remaining pineapple cubes. Give it a stir.
5.Add the crushed garlic, slit green chilies and a few curry leaves.
6.Spoon in the turmeric powder and the rasam powder.
7.Cook for 15 minutes until the pineapple cubes are tender.
8.Season with salt and pour in the pineapple puree.
9.Stir and cook for 5 minutes.
10.In a separate pan, melt the clarified butter.
11.Add mustard seeds, cumin seeds, asafoetida and the rest of the curry leaves.
12.Saute the contents of the pan together and temper the simmering rasam.
13.Add the jaggery and finish off.
SERVING
14.Garnish with coriander and serve piping hot.
Chef
