With few pineapple slices, left over, I settled at this recipe , found at Chef Damodharan's cookbook. The recipe was very simple, though I twisted the rasam masala with few curry leaves and green chillies addition. The result was delicate, sweet and sour peppery rasam. Kids would love it because of an different, 'sweet' quotient into them. And, elders would welcome an new change.
So, do try and let us know. Moving on to the recipe.
Preparation time: 20 minutes
Cooking time : 10 minutes
For the rasam masala
- 21/2 tsp whole cumin seeds/ jeera
- 1 tsp whole peppercorn
- 6-8 tiny garlic pods
- 3/4 tsp finely chopped green chillies
- 8-10 whole curry leaves
- 1 tbspn of oil
- 3/4 tsp of mustard seeds
- Pinch of hing/asafoetida
- Pinch of haldi/turmeric powder
- 1/2 cup of finely chopped pineapple
- 1/4 cup of finley chopped tomatos
- 1/4 cup of tuvar dal
- Salt, to taste
Coarsely grind all, under rasam masala, without adding water, keep aside. Soak tuvar dal for atleast twenty minutes and pressure cook them for two whistles with half cup of water. Blend them , and keep aside.
Heat oil. Add mustard seeds and wait till they splutter.
Now, add in hing and turmeric. Finally add corase paste of rasam masala. Saute them for an minute.
Add in pineapple and tomato pieces. Saute for five to ten minutes, till they turn soft.
Finally add in mashed tuvar dal, and add salt to taste.
Let the rasam froth towards the edges. Switch off the flame and serve hot.
Enjoy with hot rice :)
Happy cooking :)
Linking this to Srivalli's CCC Challenge