Pineapple Rasam with Tomato Purée
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
  1. Grind the cumin and peppercorns into a coarse powder.
  2. 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.
  3. Add the diced pineapple and continue heating the rasam mixture.
  4. Stir in the coarsely powdered spices and the pineapple juice and simmer until the rasam is aromatic.
  5. Once the rasam begins to foam, take it off the heat.
  6. 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.
  7. Add this tempering to the rasam, cover and set aside.
  8. Garnish the rasam with chopped cilantro before serving.
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