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Prep time
10 minutes
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Cook time
20 minutes
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Serves
3-4
Author Notes
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
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Ingredients
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1
small tomato, chopped fine (or 1/4 cup tomato purée)
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1/2 teaspoon
rasam powder
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1/2 tablespoon
jaggery, grated or powdered
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salt to taste
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1/2 teaspoon
black peppercorns
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1/2 teaspoon
cumin seeds
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1/4 cup
pineapple, diced
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1 1/2 cups
pineapple juice
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1 teaspoon
ghee
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1 teaspoon
mustard seeds
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1 pinch
asafetida powder
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5-7
fresh curry leaves
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chopped cilantro, for garnish
Directions
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Grind the cumin and peppercorns into a coarse powder.
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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.
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Add the diced pineapple and continue heating the rasam mixture.
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Stir in the coarsely powdered spices and the pineapple juice and simmer until the rasam is aromatic.
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Once the rasam begins to foam, take it off the heat.
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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.
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Add this tempering to the rasam, cover and set aside.
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Garnish the rasam with chopped cilantro before serving.
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