Pineapple Rasam

Pineapple Rasam

Serves: 3 - 4

You will need

450 ml ( 2 - 2 1/2 cups ) water
1 cup ( 100 g ) pineapple cubes
1 tomato, chopped
6 garlic cloves, chopped
1 onion or 5 shallots, chopped
1/2 teaspoon salt ( or to taste )
1/2 teaspoon pepper powder
3 teaspoon MTR / Eastern / Melam / Everest or homemade rasam powder
2 teaspoon lemon juice ( optional )

For seasoning:

2 teaspoon oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds ( jeera )
1 spring curry leaves
1 dried red chilli, broken

Method

For rasam:

Dilute pepper powder and rasam powder in 1/4 cup ( 50 ml ) water and keep aside.

In a bowl, mix water, pineapple cubes, chopped tomatoes, garlic, shallots or onion , salt to taste and boil on a low to medium heat for 15 minutes or until pineapple - tomato - onion mixture softens and done.

Add diluted rasam powder - pepper powder solution and stir well for 2 - 3 minutes. Cover with a lid and cook again on a medium heat for 10 - 12 minutes or until fragrant / reduction in quantity and red in color. Remove from the heat. Finally add lemon juice ( optional ) and mix well.

For seasoning:

Heat 2 teaspoon oil. Add mustard seeds. When they begin to pop, add cumin seeds. Wait for 1 - 2 minutes and add curry leaves and broken red chilli. Stir for 2 minutes and pour the seasoning over rasam and serve hot with rice.