Rasam and Sambar are two lentil based gravy/soupy dishes that is usually served with rice. Along with the differences between the two dishes, as a general rule, ripe fruits are used in rasams while vegetables and unripe fruits are used in sambar. Like all rules, there are of course exceptions to this. Traditionally, there are both new and old variations in sambar and rasam. Pineapple rasam is one such newer variation of rasam.
You will need:
1/2 tsp tamarind paste + 1 cup water to make tamarind water
1 cup cooked & mashed toor daal
1/2 cup pineapple juice/water
2 rings of canned pineapples (or fresh pineapples) cut into bitse size pieces
1 pinch hing/asafoetida
4-5 curry leaves for garnish.
salt to taste
1/4 tsp turmeric powder
to roast and grind:
1 tsp toor daal
1/2 tsp coriander seeds
1/2 tsp black peppercorns
3-4 dried red chillies
1/2 tsp cumin seeds
for tempering (optional):
1/2 tsp mustard seeds
1 tsp oil
Heat 1/2 tsp oil to medium and roast the ingredients in the "to roast and grind" list except cumin seeds.
Cool all the roasted ingredients + cumin seeds and grind into a paste with a little water. I also grind the pineapple pieces since Anjalie does not like bits. You can choose to do that as well.
Make the tamarind water by mixing tamarind concentrate and water.
Add hing, turmeric powder and salt. Bring the mixture to a boil over medium heat and boil for 3-5 mins until the raw smell of tamarind disappears.
Add the ground paste, curry leaves...
cooked toor daal and pineapple juice.
Just when this mixture starts to come to a boil and gets frothy on the sides, turn off the heat. Do not let the fresh pineapple juice boil too much.
If tempering, heat the rest of the oil (1/2 tsp) in a skillet and allow mustard seeds to splutter and turn the oil + mustard seeds into the rasam. Serve warm with rice and spicy potatoes or other vegetables.
This rasam can also be served as a soup. Serve it warm during the cold weather days and chilled during the summer. I have heard rave reviews from friends and family at parties for this rasam/soup. However, it does form a complete meal when served with rice and vegetables.
You will need:1/2 tsp tamarind paste + 1 cup water to make tamarind water
1 cup cooked & mashed toor daal
1/2 cup pineapple juice/water
2 rings of canned pineapples (or fresh pineapples) cut into bitse size pieces
1 pinch hing/asafoetida
4-5 curry leaves for garnish.
salt to taste
1/4 tsp turmeric powder
to roast and grind:
1 tsp toor daal
1/2 tsp coriander seeds
1/2 tsp black peppercorns
3-4 dried red chillies
1/2 tsp cumin seeds
for tempering (optional):
1/2 tsp mustard seeds
1 tsp oil
Heat 1/2 tsp oil to medium and roast the ingredients in the "to roast and grind" list except cumin seeds.
Cool all the roasted ingredients + cumin seeds and grind into a paste with a little water. I also grind the pineapple pieces since Anjalie does not like bits. You can choose to do that as well.
Make the tamarind water by mixing tamarind concentrate and water.
Add hing, turmeric powder and salt. Bring the mixture to a boil over medium heat and boil for 3-5 mins until the raw smell of tamarind disappears.
Add the ground paste, curry leaves...
cooked toor daal and pineapple juice.
Just when this mixture starts to come to a boil and gets frothy on the sides, turn off the heat. Do not let the fresh pineapple juice boil too much.
If tempering, heat the rest of the oil (1/2 tsp) in a skillet and allow mustard seeds to splutter and turn the oil + mustard seeds into the rasam. Serve warm with rice and spicy potatoes or other vegetables.
This rasam can also be served as a soup. Serve it warm during the cold weather days and chilled during the summer. I have heard rave reviews from friends and family at parties for this rasam/soup. However, it does form a complete meal when served with rice and vegetables.
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