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PrintPINEAPPLE RASAM
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Boil 4 cups of water in a pan over medium heat. Add the tomatoes and simmer uncovered in water for 5-7 minutes.
- Add the ginger. Simmer over medium heat for 2 more minutes.
- Stir rasam powder and black pepper with cumin powder into the boiling mixture.
- Mix well and adjust the seasoning with salt and add in the coriander leaves. Stir and simmer for 5 minutes.
- The Tempering: Put the oil in a wok over medium heat. When the oil is hot add the tempering ingredients, over medium heat, till the seeds splutter. Pour it into the rasam.
- Add the pineapple chunks and simmer for a few minutes before serving.
INGREDIENTS
- 30 grams finely chopped tomatoes
- 100 grams freshly cut small pineapple chunks
- ½ teaspoon minced fresh ginger
- 1 teaspoon rasam powder
- ½ teaspoon black pepper and cumin powder
- Salt, to taste
- 30 grams chopped fresh coriander leaves
Tempering
- ½ teaspoon ghee
- ½ teaspoon black mustard seeds
- ½ teaspoon cumin seeds
- 1 dried red chili
- Few curry leaves
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