Lemon Pineapple Rasam

The fruity flavour of Pineapple in tangy Rasam is something we love! We had tasted Pineapple Rasam on our trip to Madurai and we loved it! Amma was so eager to try a variation of this as soon as we reach home.

This is so delicious and Appa likes to have a cuppa of this as an appetizer! Very easy to make and tastes so exotic! A great way to combine two fruits -Pineapple and Tomato with a dash of Lemon in this wonderful elixir!

INGREDIENTS

1 slice Pineapple, finely chopped

1 Tomato, finely chopped

2 tblsp Toor Dal, cooked with a pinch of haldi and mashed

1 tsp Homemade Rasam Powder
1/4 tsp Haldi | Turmeric Powder
A pinch Hing | Asafoetida Powder
1 Lemon's juice

2 tblsp Fresh Dhania | Coriander Leaves, finely chopped

To taste Salt

For Grinding:

1 slice Pineapple

1/2  Tomato

For Masala Powder:

1/2 tsp Kali Miri | Black Pepper

1/2 tsp Jeera | Cumin Seeds

For Tempering:

1 tsp Homemade Ghee | Clarified Butter

1 tsp Rai | Mustard Seeds

1 Sukhi Lal Mirch | Dried Red Chilli

1 sprig Kadhi Patta | Curry Leaves

METHOD:

• For Masala Powder:
• Dry roast jeera and pepper and crush them to a coarse powder and keep aside.
• Make a smooth paste by grinding pineapple slice and tomato. Keep aside
• In a vessel add 1 cup of water, chopped pineapple and tomato. Add haldi and Rasam Powder. Keep this to boil on low flame.
• After 2 minutes add Pineapple-Tomato paste, Masala powder, salt and Hing. Mix well and let this boil for 2 minutes.
• Add mashed Toor Dal and add water to adjust consistency of Rasam.
• When the Lemon Pineapple Rasam starts to boil|become frothy, turn off the gas. 
• In a small pan, heat ghee and add rai, red chilli and curry leaves. Once the tempering is done, pour this onto the Lemon Pineapple Rasam.
• Add the juice of lemon and mix well. You can adjust the quantity of lemon juice as per your taste preference.
• Garnish with the finely chopped Fresh Dhania.
• Serve hot as a Welcome Drink.

Lemon Pineapple Rasam can be served with steamed rice and dry sabzi like Cabbage Carrot Peas Thoran | French Beans Kadalaparuppu Usili.

We have used:

1. Homemade Ghee | Clarified Butter

2. Homemade Rasam Powder

3. Tata Salt Lite

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.