Pineapple Garlic Rasam Recipe

Cooking Directions

• STEP 1.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 2.Add chopped garlic and saut茅 until golden brown.
• STEP 3.Add chopped pineapple, turmeric powder, red chili powder, and salt. Cook for a few minutes.
• STEP 4.Add tamarind pulp and water. Bring it to a boil and simmer for 10-15 minutes.
• STEP 5.In a separate pan, heat ghee and add mustard seeds, cumin seeds, and crushed garlic. Fry until golden brown.
• STEP 6.Pour this tempering over the rasam and mix well.
• STEP 7.Garnish with coriander leaves and serve hot with rice or as a soup.

Cooking Tips

• Adjust the spiciness by adding more or less red chili powder according to your taste.
• You can add a pinch of asafoetida (hing) for extra flavor.
• If you prefer a smoother consistency, you can blend the rasam before adding the tempering.

Storage and Serving

• Pineapple Garlic Rasam can be stored in the refrigerator for up to 2 days.
• Reheat it before serving and adjust the consistency with water if needed.
• Serve it hot with steamed rice, papadum, and a side of pickle for a complete meal.