Pineapple Rasam

Wed, 18 Sep 2013 06:30:10 +0000
When I volunteered to make Pineapple Rasam for our potluck Ona Sadya,the first reaction was a gasp.Rasam?that too with Pineapple,none had even heard such a rasam existed.Well,neither did I a while back.I liked the idea of adding sweet and sour pineapple slices to a tangy tomato rasam,what an amalgamation of flavours,isn't it? When it comes to making rasam,I'm sometimes stumped.Here is a simple side-dish with dal,tomatoes and rasam powder,sometimes even without dal,I wonder how people say it is an easy recipe to make.If not made well and if there is no balance of flavours,it will just end up being a watery side-dish with some tomatoes in it and I tell you,it is not a good thing at all. I've heard this version,with pineapple chunks,is a hit recipe for wedding feasts.Though I've never had it myself,have heard many people saying it is a welcome change to the regular rasam.When you think pineapple,you think it is going to make the rasam sweet,it doesn't.In fact this one has pepper for spice,pineapple for sweetness and tomato for tanginess,all the flavours come together and make this an instant hit:) Pineapple Rasam Recipe source - Rak's Kitchen Ingredients Pineapple - 2 slices/rings,chopped(approximately a cup and a half) Tomato - 2 Rasam powder - 1 tsp Turmeric powder - 1/4 tsp Cooked toor dal - 1/2 cup Salt to taste Coriander leaves - for garnish To grind coarsely Pepper - 1 tsp Jeera - 1 tsp Garlic cloves - 2 To temper Oil - 2 tsp Mustard seeds - 1/2 tsp Methi/fenugreek - 1/8 tsp Hing/asafetida - a pinch Curry leaves - 1 sprig Method Pressure cook toor dal with enough water and mash it well using the back of a spoon.Keep aside.   Grind pepper,jeera and garlic cloves to a coarse paste.   Make a paste of half the pineapple slices.Puree one tomato and chop the other.   In a bowl,mix together pineapple paste,tomato paste,rasam powder,turmeric powder and 3/4 of the pepper-jeera-garlic paste and add a cup and half of water.Mix well and keep aside.   In a kadai add oil and splutter mustard seeds and methi.Mix in curry leaves,pepper-jeera paste and hing.   Add the chopped pineapple and tomato and saute for a minute.Mix in the puree and stir well.Add salt to taste and let it come to a boil.Simmer till the pineapple chunks are soft.   Mix in the mashed dal and cook for 2-3 minutes.Add chopped coriander leaves and switch off the flame.Cover with a lid and let the flavours infuse. Serve hot with rice,potato roast and appalam. Notes Choose just ripe pineapples which would taste sweet and sour rather than over-ripe ones. My rasam turned out a little thick than usual,so I'd reduce the amount of dal next time.Adjust the consistency according to your preference.
Share on Newzsocial

Related Articles

  • Kichen Corner
    Thu, 7 May 2015 18:23:35 +0000
  • Sailu's Kitchen
    Fri, 24 Jul 2015 03:32:09 +0000
  • Saffron Hut
    Fri, 2 Jun 2006 18:10:00 +0000
  • D A K S H I N
    Fri, 26 Mar 2010 07:46:00 +0000
  • Tamil new year every year falls on April 14th. It marks the first day in Tamil / Hindu calendar in the month of Chithirai. It is also known as Tamil varuda pirappu / varusha pirappu or Chithirai thirunal. Elders in home use the new Tamil panjangam from this day (Tamil calendar). We keep the New panjangam (with manjal kungumam on four corners) too in our prayer while offering food to God. We use this panjangam for determining the auspicious time for festival celebrations. We wake up early, take head bath and pray God. We decorate our house entrances with maakolam (Check out my mom’s kolams to learn), make a feast at home. We also visit temples. Many temples celebrate this whole month as “Chithirai thiruvizha”. Just like English calendar new year, we believe this day too as auspicious day for new and prosperous beginnings. This is the first day of Tamil new year, its more important for us Tamil Hindus. Which ever country we are living in, we make sure to celebrate in our house holds the same way our mom and mom in law do. We want out kids too to know about these traditions and carry these traditions to the next generation. We collect neem flowers through out the year from our backyard neem tree, dry it in shade and preserve it for the whole year. If fresh flowers are available, we use that new flowers for tamil new year day cooking. As a kid I never used to like the neem flower toppings in rasam and pachadi. I used to take out all the neem flowers patiently before eating and argue with my mom to not to add in those. My parents and grand parents used to explain me patiently about the importance of including all the tastes. They used to say it is healthy too.  But these days, I am craving for those as that bitterness is also a taste and one cannot explain the flavour that it passes to the dishes it is added to. We prepare a full meals feast which has 2 types of pachadi, 2 types of vegetable side dishes, sambar, rasam, payasam, vadai and end with buttermilk.  We always include raw mango and neem flowers in the menu. Rasam is made with neem flowers and mango pachadi is a must, which is made with jaggery, raw mango and tempered with neem flowers – to include all tastes sweet, sour, spice, salt and bitterness. Meaning we should be prepared to face all moments in life and treat them equally. Since this festival falls in summer, we make neer mor and panakam as well. How our elders have made the festival menu according to the sesaons and things available that is also good for our health is quite astonishing! Being a foodie I love the special dishes prepared on that day – Mango pachadi and neem flower rasam the best. I like vadai payasam too.  Wishing you all a very Happy and prosperous New Year! அனைவருக்கும் இனிய தமிழ் புத்தாண்டு நல் வாழ்த்துக்கள் Check out the Tamil New year recipes. Neem flower (Fresh preferred – or use dried) can be tempered in mango pachadi to include all the taste in one dish, on the first day of the New Year.      Other options (Consult elders at home about the veggies you can add for offering God) Refer my post to get an idea on how to plan a full meal and prepare.  Payasam recipes Aval payasam Fine vermicelli payasam Vermicelli payasam Sago/javarisi payasam Payatham paruppu payasam Paal payasam/ Milk Kheer Coconut payasam Arisi paruppu payasam Rava payasam Akkara vadisal Sakkarai Pongal Kuthiraivali sweet pongal Pachadi recipes Mango sweet Pachadi  Gooseberry thayirpachadi Ash gourd/ Poosanikai thayir pachadi Sambar recipes(Skip onion if offering to God) Arachuvitta sambar Mango sambar Vendakkai sambar Avarakkai sambar Cluster beans sambar Poriyal and kootu recipes (Skip onion) Vazhakkai poriyal Cluster Beans/Kothavarangai poriyal Yellow pumpkin dry curry Ladies finger poriyal Aviyal Snake gourd/ Pudalangai Kootu 7 veg kootu Keerai Kootu Poosanikkai rasavaangi Mixed veg.Kootu Sorakkai Kootu(bottle gourd) Banana stem kootu Chow chow kootu Brinjal palakottai kootu Brinjal mochai kootu Rasam recipes (Skip garlic) Easy basic rasam Lemon/ginger rasam Pepper rasam Tomato rasam(without garlic) Veppam poo rasam Mysore rasam Mor rasam (buttermilk rasam) Annasi/ Pineapple rasam Beetroot rasam Selavu rasam Narthangai rasam
    Rak's Kitchen
    Thu, 14 Apr 2016 07:57:25 +0000