Tropically Traditional
The rasam does a spicy traditional variation.
| Servings | Prep Time |
| 4people | 10minutes |
| Cook Time |
| 20minutes |
|
|
Ingredients
- 2slices Pineapple
- 1 tomato
- 1/8tsp Turmeric powder
- 1/3cup toor dalcooked
- 1cup Water
- 1tbsp coriander leaves
- Saltto taste
To temper
- 2tsp Oil
- ¾tsp mustard
- 1 sprig Curry leaves
- 2 small Red Chilies
- a Pinch of Hing
To Grind
- ½tsp peppers
- ½tsp Jeera
- 1 green chilli
Instructions
- Coarsely mince jeera, pepper and green chilly, Set aside.
- In a mixer add 1 slice of pineapple. Puree it and set aside.
- In a bowl crush ½ tomato; add 3/4 cup water and turmeric powder.
- Now add the pineapple puree, required salt give a quick mix and heat it up.
- Add pepper jeera mixture and let it boil for a good 5-7mins until raw smell leaves.
- Chop another pineapple slice into small pieces, chop remaining ½ tomato roughly and keep it ready.
- Meanwhile in pan heat oil, add the tempering and let it splutter.
- Add chopped pineapple, tomato and sauté for 3 minutes or until raw smell leaves.
- Now add this mixture to the boiling rasam. Adjust water and salt at this stage.
- Pressure cook toor dal till mushy, mash it well with a ladle and add it to the rasam. Let it boil until its frothy on top.
- When it starts to froth, switch off and garnish with coriander leaves and switch off.
- Serve hot.
Recipe Notes
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