logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
Natural Living
Folklore and Mythology
Baptist
Florida
Cosmetics
Distance Learning
Reading


dailyclick
All times in EST

Low Carb: 8:00 PM

Full Schedule
g
g Indian Food Site

BellaOnline's Indian Food Editor

g

Pineapple Rasam Recipe


Rasam is a wonderful South Indian broth-like soup that is just bursting with delicious flavors, all perfectly combined in a delicate balance. In just one spoonful, you will taste spicy, sweet, sour, tangy & peppery flavors, just to name a few. Rasam is traditionally eaten with rice and no proper South Indian meal would be complete without it.

Classic rasam is usually made using a tomato base but since I enjoy a little bit of chaos in my life every once in awhile, I have decided to mix it up and go the non-traditional route by way of Pineapple Rasam! Dont knock it till you try it, its pure liquid gold. There are lots of different variations of rasam but this combination is my favorite since I am also a big pineapple fan. If you prefer, you can omit the pineapple and substitute it with green mango, green papaya or even star fruit. You can also feel fee to try your hand at other rasam varieties such as garlic rasam, lemon or lime rasam, jeera (cumin) rasam, coconut rasam...

Now rasam powder is a wonderful mixture of spices essential to making any rasam. Ready-made rasam powders are easily available in any Indian grocery store or feel free to make it yourself using the recipe provided below. Its easy to make and using freshly made rasam powder will give your rasam a wonderful bold fresh flavor. If you dont have rasam powder, no need to worry, just substitute tsp black pepper combined with tsp ground cumin powder, ground coriander powder and red chili powder to taste.


RASAM POWDER

Ingredients:

1 tbsp black peppercorns
2 tbsp chana dal (split chickpeas)
2 tbsp toor dal (split yellow pigeon peas)
2 tbsp coriander seeds
1 tbsp cumin seeds
4-5 dried red chilies
6-8 dried curry leaves
tsp fenugreek seeds (methi seeds), optional
large pinch of asafetida (hing)

Method:

Dry roast all of the ingredients, let cool and grind to a fine powder. Store in the pantry for up to 1 month and in the refrigerator for up to 3 months.

***************************************************************************************


PINEAPPLE RASAM (Spicy South Indian Pineapple Soup)

Ingredients:

cup cooked toor dal (aka split yellow pigeon peas or arhar dal), well mashed
1 cup of fresh pineapple, finely diced
1 small tomato, finely diced
piece of ginger, peeled & finely grated
1 tsp rasam powder
tsp turmeric (haldi)
tsp tamarind paste (or tam concentrate or tam powder)
tsp sugar (or jaggery aka gul), to taste
salt, to taste
3 c water (or add 3 c water and c fresh pineapple juice or you can use the cooking liquid from the dal)
tsp black mustard seeds
tsp cumin seeds
2-3 small green Thai chilies, slit in half lengthwise (to taste)
8-10 fresh curry leaves
pinch of asafetida (hing)
2 tbsp oil (vegetable or canola), or you can use ghee
freshly chopped cilantro for garnish

METHOD:

In a medium size soup pot on medium high heat, add 3 cups of water along with the cooked/mashed toor dal. Mix well to combine and add the pineapple, tomato & ginger. Stir & let cook for a few minutes before adding the spices (rasam powder, turmeric, sugar & salt) and the tamarind. Reduce the heat to low and let simmer for a few minutes. Feel free to add more rasam powder accordingly to taste.

In a small saucepan on medium high heat, add the oil. When hot, add the mustard seeds. When they stop splattering, quickly add the cumin seeds along with the green chilies, curry leaves & asafetida. After 30 seconds, very carefully pour this hot oil mixture over the pineapple rasam. Garnish with cilantro leaves & serve hot with rice.


VARIATIONS:

Basically use the recipe given above but instead of the pineapple ---

*To make Garlic Rasam: add 4-5 large garlic cloves, finely minced to the dish instead of pineapple.

*To make Lemon or Lime Rasam: add the juice of 1 medium lemon or lime along with a little zest.

*To make Jeera (cumin) Rasam: add 1 tsp ground cumin powder to the rasam and add 1 tsp cumin seeds to the hot oil.

*To make Coconut Rasam: decrease the amount of water to 2 cups and add 1 cups of coconut milk, also add freshly grated coconut (or frozen coconut or unsweetened desiccated coconut to the rasam).

*To make Beetroot Rasam: roast 2 medium beets until tender & finely dice. Then just add to the recipe in place of the pineapple.

*To make Green Apple Rasam: peel & dice a large apple, finely dice & add to the recipe in place of the pineapple.

PIneapple Rasam photo Pineapple Rasam.jpg

NEWSLETTER: I invite you to subscribe to our free weekly newsletter. This gives you all of the updates for the Indian Food site. Sometimes, this newsletter has additional information on recipes that are not in the articles. Fill in the blank just below the article with your email address - which is never passed on beyond this site. We will never sell or trade your personal information.
Add Pineapple+Rasam+Recipe to Twitter Add Pineapple+Rasam+Recipe to Facebook Add Pineapple+Rasam+Recipe to MySpace Add Pineapple+Rasam+Recipe to Del.icio.us Digg Pineapple+Rasam+Recipe Add Pineapple+Rasam+Recipe to Yahoo My Web Add Pineapple+Rasam+Recipe to Google Bookmarks Add Pineapple+Rasam+Recipe to Stumbleupon Add Pineapple+Rasam+Recipe to Reddit




Beetroot Saar Recipe
Tomato Saar Recipe
RSS
Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map


For FREE email updates, subscribe to the Indian Food Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2015 by Sadhana Ginde. All rights reserved.
This content was written by Sadhana Ginde. If you wish to use this content in any manner, you need written permission. Contact Sadhana Ginde for details.

g


g features
Watermelon, Paneer & Cucumber Skewers Recipe

Rose Panna Cotta Recipe

Curry Spiced Grilled Chicken Recipe

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2016 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor