Sign In
Easily using
Pineapple Rasam By Chef Ajay Chopra
Pineapple Rasam is a different and delicious take on the original South Indian rasam. Chef Ajay Chopra shares the recipe for this spicy delight.
0 Comments
INGREDIENTS
For Pineapple Rasam
1/4 cup arhar dal (split tur dal)
1 tsp turmeric powder
3 tomatoes, roughly chopped
1 pineapple, chopped
2 green chillies, slit
1/2 tsp roasted cumin powder
1/2 tsp roasted coriander powder
1 tbsp chana dal
black peppercorns
1/4 tsp red chilli powder (optional)
2 tsp lemon juice
salt to taste
2 sprig chopped coriander leaves
For the tadka
1 tbsp ghee
1/4 tsp mustard seeds
1/4 tsp cumin seeds
3 cloves garlic, slit
pinch of asafoetida
2 sprig curry leaves
PREPARATION
- Dry roast black pepper, coriander seeds, mustard seeds, cumin seeds, curry leaves, chana dal and whole red chillies in a pan.
1
- Place all the ingredients in a mixer jar and prepare powder out of it.
2
- Now roughly chop tomatoes and cut pineapples into dices.
3
- In a pan take gingelly oil, add garlic, ginger, curry leaves, chopped green chillies and round red chilli.
4
- Add chopped tomatoes and pineapple to the pan. Add salt and powdered masala. Add water and cook well.
5
- Now add boiled arhar dal. Add turmeric powder, and mash the rasam.
6
- To add tanginess, add tamarind juice and lemon juice.
7
- Add the tempering in the rasam, and give it a nice boil.
8
- Serve with chopped pineapple, tomato, bell pepper salad.
9