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Pineapple Rasam By Chef Ajay Chopra

Pineapple Rasam

Pineapple Rasam is a different and delicious take on the original South Indian rasam. Chef Ajay Chopra shares the recipe for this spicy delight.
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Serves

3

Cooking Time

10-15 Min

Meal Type

soup

Preparation Time

10-15 Min

Difficulty

MEDIUM

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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

  1. 1

    Dry roast black pepper, coriander seeds, mustard seeds, cumin seeds, curry leaves, chana dal and whole red chillies in a pan.
  2. 2

    Place all the ingredients in a mixer jar and prepare powder out of it.
  3. 3

    Now roughly chop tomatoes and cut pineapples into dices.
  4. 4

    In a pan take gingelly oil, add garlic, ginger, curry leaves, chopped green chillies and round red chilli.
  5. 5

    Add chopped tomatoes and pineapple to the pan. Add salt and powdered masala. Add water and cook well.
  6. 6

    Now add boiled arhar dal. Add turmeric powder, and mash the rasam.
  7. 7

    To add tanginess, add tamarind juice and lemon juice.
  8. 8

    Add the tempering in the rasam, and give it a nice boil.
  9. 9

    Serve with chopped pineapple, tomato, bell pepper salad.

Pineapple Rasam is chef Ajay’s take on the original South Indian rasam. Rasam is a traditional South Indian soup which is served as a side dish with rice in meals. It is made from the extracts of tamarind and tomato which are added to tur dal and seasoned with traditional spices. Rasam is not as thick as Sambar but is of a liquid consistency. It is known by different names in different parts of South India - Charu (in Telugu), Saaru (in Kannada) and Rasam (in Tamil).

A bowl of steaming hot rasam serves as a great appetizer as well as a side dish.

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