Add to Community
X
Add to Community
  • about
  • Ingredients
  • Directions
  • Nutrition
plan
Bookmark

Pinapple Rasam Recipe

Recipe By Slurrp

A spicy and tangy dal recipe which originates from the southern region of the Indian sub continentrasam flavoured with pineapple is a very popular dish and can be served with rice, dosa, vada and idili. If you are someone who loves having some sour drinks this recipe is a must try. 

4.6
24 Rating -
Rate
Vegdiet
40minstotal
10minsPrep
30minsCook
40m.total
10m.Prep
30m.Cook
Pinapple Rasam
plan
Bookmark

ingredients serve

serve1
Add to Shopping List

Ingredients for Pinapple Rasam Recipe

  • As required Ingredients for rasam
  • 1/4 cup Toor dal
  • 1 cup Water
  • 1 teaspoon Salt
  • 1 teaspoon Turmeric powder
  • 1 cup Pineapple
  • 3 Tomato pureed
  • 1/2 teaspoon Cumin powder
  • 1/2 teaspoon Coriander powder
  • 1/4 teaspoon Red chilli powder
  • 2 Green chillies
  • bunch Small coriander leaves chopped
  • 1 Lemon
  • As required Ingredients for Tempering
  • 1 tablespoon Ghee
  • 1/4 teaspoon Mustard seeds
  • 1/4 teaspoon Cumin seeds
  • 1/4 teaspoon Asafoetida
  • 3 cloves Garlic
  • 2 sprig Curry leaf

Directions: Pinapple Rasam Recipe

  • STEP 1.In a pressure cooker add ¼ cup toor dal, 1 tsp turmeric,1 cup water and pressure cook for 3 to 4 whistles. Allow the pressure to release naturally and then open the cooker.
  • STEP 2.Using a potato masher, mash the dal well until smooth. Keep aside. In a grinding jar add 3 chopped tomatoes and puree till smooth.
  • STEP 3.In a pressure cooker add 1 cup chopped pineapple, the tomato puree, 2 slit green chillies, ¼ tsp red chilli powder, ½ tsp cumin powder, ½ tsp coriander powder, salt to taste. Stir all the ingredients together and add 2 cups of water.
  • STEP 4.Pressure cook for 3 to 4 whistles. When pressure has released naturally open the cooker and blitz the contents using an electric hand blender to lightly mash the pineapple.
  • STEP 5.Then add the cooked dal to the pineapple tomatoes mixture. Mix well to fully combine and add 1 cup of water to adjust the consistency of the rasam.
  • STEP 6.Bring it to a brisk boil for about 10 minutes till froth forms on the surface of the rasam. This indicates that the rasam is ready.
  • STEP 7.Add a small bunch of chopped coriander leaves. Turn off the heat. Squeeze juice of 1 lemon.
  • STEP 8.For the tempering, preheat a pan and add 1 tbsp ghee. Allow it to melt. Then add ¼ tsp mustard seeds, ¼ tsp cumin seeds, ¼ tsp asafoetida (hing). Allow the seeds to crackle. Add 3 cloves, slit garlic and saute for a few seconds till garlic softens. Add 2 sprigs curry leaf and continue to saute till well roasted.
  • STEP 9.Transfer the rasam to a serving bowl and pour the tempering over it. Serve hot with rice and poriyal.
Nutrition
value
383
calories per serving
5 g Fat17 g Protein64 g Carbs23 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    17g
  • Carbs
    64g
  • Fiber
    23g

MacroNutrients

  • Carbs
    64g
  • Protein
    17g
  • Fiber
    23g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    205mg
  • Iron
    8mg
  • Vitamin A
    4269mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    182mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    206mg
  • Vitamin E
    2mg
  • Copper
    1mcg
  • Magnesium
    205mg
  • Manganese
    9mg
  • Phosphorus
    311mg
  • Selenium
    9mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp