Pineapple Rasam

When I volunteered to make Pineapple Rasam for our potluck Ona Sadya,the first reaction was a gasp.Rasam?that too with Pineapple,none had even heard such a rasam existed.Well,neither did I a while back.I liked the idea of adding sweet and sour pineapple slices to a tangy tomato rasam,what an amalgamation of flavours,isn't it?

When it comes to making rasam,I'm sometimes stumped.Here is a simple side-dish with dal,tomatoes and rasam powder,sometimes even without dal,I wonder how people say it is an easy recipe to make.If not made well and if there is no balance of flavours,it will just end up being a watery side-dish with some tomatoes in it and I tell you,it is not a good thing at all.

I've heard this version,with pineapple chunks,is a hit recipe for wedding feasts.Though I've never had it myself,have heard many people saying it is a welcome change to the regular rasam.When you think pineapple,you think it is going to make the rasam sweet,it doesn't.In fact this one has pepper for spice,pineapple for sweetness and tomato for tanginess,all the flavours come together and make this an instant hit:)

Pineapple Rasam
Recipe source - Rak's Kitchen

Ingredients

Pineapple - 2 slices/rings,chopped(approximately a cup and a half)
Tomato - 2
Rasam powder - 1 tsp
Turmeric powder - 1/4 tsp
Cooked toor dal - 1/2 cup
Salt to taste
Coriander leaves - for garnish

To grind coarsely

Pepper - 1 tsp
Jeera - 1 tsp
Garlic cloves - 2

To temper

Oil - 2 tsp
Mustard seeds - 1/2 tsp
Methi/fenugreek - 1/8 tsp
Hing/asafetida - a pinch
Curry leaves - 1 sprig

Method

Pressure cook toor dal with enough water and mash it well using the back of a spoon.Keep aside.
 
Grind pepper,jeera and garlic cloves to a coarse paste.
 
Make a paste of half the pineapple slices.Puree one tomato and chop the other.
 
In a bowl,mix together pineapple paste,tomato paste,rasam powder,turmeric powder and 3/4 of the pepper-jeera-garlic paste and add a cup and half of water.Mix well and keep aside.
 
In a kadai add oil and splutter mustard seeds and methi.Mix in curry leaves,pepper-jeera paste and hing.
 
Add the chopped pineapple and tomato and saute for a minute.Mix in the puree and stir well.Add salt to taste and let it come to a boil.Simmer till the pineapple chunks are soft.
 
Mix in the mashed dal and cook for 2-3 minutes.Add chopped coriander leaves and switch off the flame.Cover with a lid and let the flavours infuse.
Serve hot with rice,potato roast and appalam.

Notes

• Choose just ripe pineapples which would taste sweet and sour rather than over-ripe ones.
• My rasam turned out a little thick than usual,so I'd reduce the amount of dal next time.Adjust the consistency according to your preference.