Pineapple Rasam with Tomato Purée
PREP TIME
10 minutes
COOK TIME
20 minutes
SERVES
3-4
Ingredients
1
small tomato, chopped fine (or 1/4 cup tomato purée)
1/2 teaspoon
rasam powder
1/2 tablespoon
jaggery, grated or powdered
salt to taste
1/2 teaspoon
black peppercorns
1/2 teaspoon
cumin seeds
1/4 cup
pineapple, diced
1 1/2 cups
pineapple juice
1 teaspoon
ghee
1 teaspoon
mustard seeds
1 pinch
asafetida powder
5-7
fresh curry leaves
chopped cilantro, for garnish
Ingredients
- Grind the cumin and peppercorns into a coarse powder.
- Add the chopped tomatoes or tomato purée, rasam powder, grated jaggery, and salt to 1 1/4 cups (250 ml) of water. Mix well and bring it to a slow boil.
- Add the diced pineapple and continue heating the rasam mixture.
- Stir in the coarsely powdered spices and the pineapple juice and simmer until the rasam is aromatic.
- Once the rasam begins to foam, take it off the heat.
- Heat oil or ghee in a small tempering pan. Add the mustard seeds, curry leaves, and asafetida powder. Turn off heat when it starts to splutter.
- Add this tempering to the rasam, cover and set aside.
- Garnish the rasam with chopped cilantro before serving.
