Cooked in a variety of ways, pineapple finds favor across regional South Indian cuisines. This rasam highlights the sweet-tart flavor of the fruit, with the tomato purée playing a supporting role. Underpinned with the warmth of rasam podi and tempered spices, this is a comforting recipe for a brisk fall day.
Excerpted with permission from 'Usha's Rasam Digest' by Usha Prabhakaran. —Food52
small tomato, chopped fine (or 1/4 cup tomato purée)
jaggery, grated or powdered
salt to taste
1 1/2 cups
fresh curry leaves
chopped cilantro, for garnish
In This Recipe
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.