For the month long Blogging Marathon, I am blogging about few of my favorite foods from classic South Indian (Tamil) weddings. Pineapple rasam is one such recipe that is often made for the wedding menu. This rasam is mostly made for dinner on the reception day. The tanginess and sweetness of the rasam is absolutely wonderful and would want you to go for it again. Love to eat this rasam with fried potato curry and appalam (papad). This rasam is one of my father’s favorite one and I asked my mother to make it for us now that she is here with us for few days.
Ingredients – (serves 6-8)
- Tomato – 2 small or 1 large (chopped)
- Pineapple – ½ cup (chopped fine with juice)
- Cooked toor dal/Thuvaram paruppu – ½ cup
- Lime or lemon – juice of 1
- Green chilies – 4
- Asafetida – ¼ tsp
- Turmeric powder – ½ tsp
- Salt – to taste
- Cilantro – few
- Ghee – 1 tsp
- Mustard seeds – 1 tsp
- Boil the tomatoes and green chilies in about 2 cups of water. Also add the turmeric powder, asafetida and salt to this water and let it boil well (about 12 mins).
- Pressure cook the toor dal until mushy and then dilute it with about 4 cups of water. Once the rasam reduces to about half its quantity, add the diluted paruppu (dal) water to it.
- Now add the chopped pineapple with its juice to the rasam and let it simmer.
- Once the rasam starts to froth up, add the juice of one lime or lemon and garnish with cilantro.
- Fry the mustard seeds in about a tsp of ghee and add it to the rasam.
- Serve hot with rice or slurp as soup!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27
Sending this recipe to my own event –