Tuesday, July 27, 2010
I love eating fresh sliced pineapples coated with chilli powder. It tastes so yummy and I can never have enough.This time, I decided to make Pineapple Rasam and this is my first time making it.
1/4 cup toor daal pressure cooked
2 tsp tamarind paste
1 tsp salt
3 slices pineapple cut
juice of pineapple
2 tsp oil
1 tsp coriander seeds
3/4 tsp cumin seeds
1/2 tsp black peppercorns
1/2 tsp hing
2-3 dry red chillies
1 tsp chana daal (bengal gram)
2 tsp ghee
3/4 tsp mustard seeds
1 dry red chilli
1 sprig curry leaves
Heat oil for spice powder in a pan.
Add the ingredients for the powder and fry till the spices are fragrant and the daal turns golden brown.
Remove from heat and grind into a fine powder.
Add tamarind paste in 3 cups of water in a pan.
Add salt, spice powder and simmer till the tamarind smell disappears about 10 mins.
Mix in the cooked daal.
Add more water if rasam is too thick and give it a good boil.
Stir in the pineapple and its juice.
Remove from heat.
Heat ghee for tempering in a small pan.
Add the remaining ingredients.
When the mustard starts spluttering, add the contents into the rasam.
Serve hot with plain rice.