Pineapple Rasam

This is a sweet and sour variety of rasam. You really need to have a taste for this kinda I said, you got to be a little adventurous.

You need

Pineapples cubed (1 cup)
Sugar (2 tbs)
Rasam powder (2 tbsp)
Ginger juliennes
Tamarind (1/2 cup)
Tomatoes (3 tomatoes)
Turmeric (a pinch)
Chilli powder (1tbs)
Asafoetida (a pinch)
Salt to taste
Curry leaves and finely chopped corainder
Mustard seeds (2 tsps)


In a deep bottomed pan, boil water and cook the tomatoes in them.
To this, add tamarind water, turmeric, chilli powder and the ginger juliennes.

Pressure cook the pineapples. Add water and sugar before you pressure cook.
Remove after one whistle.

Grind the pineapples and the tomatoes together.

Transfer this mixture into a vessel and allow it to boil.

Add rasam powder, asafoetida and salt.

For the tadka or garnish, splutter mustard seeds and curry leaves in hot ghee and pour over the rasam.

Sprinkle finely chopped corainder leaves.


Rita said…
This sounds yummy! I'll like it even more when you cook it for us.

aquamarine said…
Why not??But be prepared for a long long wait:))

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