Pineapple Rasam Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves.
• STEP 2.Add chopped onions and sauté until golden brown.
• STEP 3.Add chopped tomatoes and cook until they turn mushy.
• STEP 4.Add tamarind pulp, rasam powder, turmeric powder, and salt.
• STEP 5.Add chopped pineapple and cook for a few minutes.
• STEP 6.Add water and bring the rasam to a boil.
• STEP 7.Simmer for a few minutes until the flavors are well combined.
• STEP 8.Garnish with coriander leaves and serve hot with rice.

Cooking Tips

• You can adjust the spice level according to your preference by adding more or less rasam powder.
• Adding tamarind pulp gives a tangy flavor to the rasam.
• You can add a pinch of asafoetida for additional flavor.

Storage and Serving

• Pineapple Rasam is best served hot with rice.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the rasam in a pan or microwave before serving.