One can master the art of preparing an authentic rasam by keeping the following in mind.
1. Don't boil the rasam after adding salt. Put off flame on seeing the bubbles / froth.
2. Don't use black or old tamarind.
3. Use freshly ground rasam powder and fresh ingredients to get a more healthy rasam.
A rasam made with pineapple will definitely sound classic to any Rasam fan.
Like all the rasams , pineapple rasam also helps in digestion. Some nutrients present in the pineapple is believed to reduce the body fat to some extent.
So here is a super healthy rasam made with all the freshness of pineapple.
Ingredients:
Tamarind - a strawberry size
pineapple - 1 cup (chopped)
cooked toor dhal - 3 tbsp
water - 3 cups
turmeric - 1/4 tsp
Mustard seeds - 1/2 tsp
fenugreek seed - 1/4 tsp
Dry red chilly - 2 (torn into pieces)
curry leaves - 1 sprig
cilantro - 1 tbsp (chopped)
salt - to taste
oil /ghee - 1 tsp
garlic - 4 pearls
To roast and grind:
Coriander seed - 1 tbsp
Cumin seed - 1/2 tsp
Black peppercorn - 1 tsp
Dry red chilly - 1
Method:
Step 1.
Grind the tomato with 3/4 cup of pineapple coarsely.
Soak tamarind in hot water , filter and extract juice using 2 cups of water.
Take a vessel and add the tamarind extract,Turmeric powder, mashed dhal, mashed tomato + pineapple in it.
Start heating the vessel.
Roast the items given and grind along with fresh garlic pods.
Add this rasam powder also to the above vessel and bring it to a boil.
Switch off flame once it comes to a boil.
Now add salt to taste.
Step 2:
Heat oil / ghee in a pan.
Add mustard seeds , fenugreek seeds and allow them to splutter .
Add some asafoetida (hing), cilantro, red chillies and curry leaves.
Run the seasoning over the hot rasam.
Step 3:
Finely chop the rest of the pineapple and sprinkle over the rasam.
Close the vessel tightly to retain the flavor.
Pineapple rasam is ready!
Serving suggestions:
Serve hot with plain steamed rice or simply in cups to drink.
Having a cup of rasam after lunch or dinner is highly recommended for good health.
