Tamil Nadu

Pineapple rasam

Name: Pineapple rasam
Total time: 30 min
Yield: 4 servings
Cuisine: Tamil
Ingredients: 1 1/2 cups chopped pineapple; 2 tbsp toor dal (split pigeon peas); 1 medium tomato; a small piece tamarind; 2 tsp rasam powder; 1 tsp crushed black pepper; 1/2 tsp cumin seeds; 1/4 tsp turmeric (ground turmeric); 3 1/2 cups water; 2 tsp ghee; 1/2 tsp mustard seeds; 2 sprigs curry leaves; a pinch asafoetida; a handful coriander leaves (cilantro); Salt, to taste

Sweet pineapple meets pepper and tamarind. Wedding rasam you can make on a Tuesday.

30 minTime

3 gProtein each

mediumSpice

The wedding rasam1 chapter · 1 min read

Make it your way

Grandma's wayRipe pineapple, pepper and ghee.

The original

98kcalsame

3 gproteinsame

3 gfibresame

30minutessame

Pineapple rasam, a wedding favourite.

Per serving, worked out from the ingredient table.

Ingredients

Pineapple1½ cups, chopped

Toor dal (split pigeon peas)2 tbsp

Tomato1 medium

Tamarinda small piece

Rasam powder2 tsp

Black pepper1 tsp, crushed

Cumin seeds½ tsp

Turmeric (ground turmeric)¼ tsp

Water3½ cups

Ghee2 tsp

Mustard seeds½ tsp

Curry leaves2 sprigs

Asafoetidaa pinch

Coriander leaves (cilantro)a handful

Saltto taste

Method

4 steps

1Pressure cook toor dal for 4 whistles and mash with water. Puree half the pineapple.
2Boil tamarind extract, tomato, chopped pineapple, rasam powder, turmeric and salt for 8 minutes.
3Add pineapple puree, dal water and crushed pepper and cumin. Heat until frothy.
4Temper mustard, curry leaves and asafoetida in ghee, pour over and add coriander.

Serve it like this

Ladle into warm bowls and serve hot, with a few coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tamil Nadu

Pineapple rasam

Sweet pineapple meets pepper and tamarind. Wedding rasam you can make on a Tuesday.

30 minTime

3 gProtein each

mediumSpice

The wedding rasam1 chapter · 1 min read

Make it your way

Grandma's wayRipe pineapple, pepper and ghee.

The original

98kcalsame

3 gproteinsame

3 gfibresame

30minutessame

Pineapple rasam, a wedding favourite.

Per serving, worked out from the ingredient table.

Ingredients

Pineapple1½ cups, chopped

Toor dal (split pigeon peas)2 tbsp

Tomato1 medium

Tamarinda small piece

Rasam powder2 tsp

Black pepper1 tsp, crushed

Cumin seeds½ tsp

Turmeric (ground turmeric)¼ tsp

Water3½ cups

Ghee2 tsp

Mustard seeds½ tsp

Curry leaves2 sprigs

Asafoetidaa pinch

Coriander leaves (cilantro)a handful

Saltto taste

Method

4 steps

1Pressure cook toor dal for 4 whistles and mash with water. Puree half the pineapple.
2Boil tamarind extract, tomato, chopped pineapple, rasam powder, turmeric and salt for 8 minutes.
3Add pineapple puree, dal water and crushed pepper and cumin. Heat until frothy.
4Temper mustard, curry leaves and asafoetida in ghee, pour over and add coriander.

Serve it like this

Ladle into warm bowls and serve hot, with a few coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Pineapple rasam

Make it your way

Ingredients

Method

Pineapple rasam

Make it your way

Ingredients

Method

Make it a meal