Pineapple Rasam

Pineapple Rasam has always been a favorite rasam at our place. If you've not had this kind of rasam before, its not too late. Make it today. You'll be glad you did.

I'm trying to think of the words to describe how this rasam tastes. I can tell you that its not a sweet pineapple juice version. The first sip you taste - you taste the tomatoes and then the rasam powder spice flavors kick in - in between all this, there is a hint of pineapple that kind of tap dances on your taste buds - moves around fast. Does not stay in a place. Does not fall flat. Then, you taste the tomatoes again followed by the quick taps of the pineapple. And then you bite into a mustard seed. Time for a break. Now, you drink again...there they are - the tomatoes and the pineapples - and then you bite into a pineapple. Its all pineapple now. Sweet. More rasam ...so you drink again..and again...and then you hit the bottom of the cup. You turn it upside down and shake the last drops in your mouth. Its all over now. Smile. You made yourself happy.

In fact, this rasam was even served at our wedding as a part of the extensive menu. Wish I can have all that kalayana sapadu again. You never get to eat good in your own wedding! LOL!

Many times I like to drink my rasams like soup. And I like it all watery and no lumps and bumps. And this is how I achieve that consistency.

Take a couple of juicy roma tomatoes. Quick chop them into a few pieces and blend them in a blender along with a couple of green chillies. This will be the base.

Pour this into a sauce pan and start the heating process.

Add 1 1/2 tsp of rasam powder, a couple of pinches of hing (asafoetida), salt to taste and a pinch of turmeric. Mix well and boil for about 5-8 mins or until the raw smell of tomatoes go away.

Before you start the rasam process, cook toor daal - about 1/2 cup in a pressure cooker and keep aside.

The tomatoes would probably be thick by now. Go ahead and add some water and keep boiling the rasam.

Now, here's what I do. I even mash up the toor daal in the blender and then add that in here. Like I said, I like a soup consistency without lumps and bumps and pieces of daal to bite into.

Let this cook for about 5-7 mins again. If the rasam gets too thick, add water a little at a time.

Meanwhile, chop up about 1 cup of pineapple pieces and again move to a blender. Also, save a few pieces separately to add to the rasam later.

Blend to a smooth juice.

Now when the daal has cooked nicely, add the pineapple juice in there and let it cook again for a few mins. You can cook until the whole thing thickens.

As it boils, you can see the froth coming up.

At that point, add about 1 tbsp of pineapple pieces. Don't add too much of the fruit - just a few pieces - maybe 1 or 2 for each member in your family. And don't fight over it when you eat.

Now, add enough water so that the rasam reaches the brim on top.

Let this boil and froth one more time. And then switch off the stove.

In a small tadka pan, add a tsp of ghee and when hot, add mustard seeds to splutter. And then add fresh curry leaves and one red chilli. Add on top the rasam. You're done.

Serve hot with rice and a spicy potato fry. You can't go wrong there! 

Now its time to sit back, relax and enjoy the beautiful rasam.

Like I said, you can eat this like soup too!

Enjoy! Peace out!