Pineapple Rasam

Hot and tasty pineapple rasam to savor!

What more can you ask than pineapple rasam on a rainy or chilly day? Pineapple rasam is a fairly new recipe that I started making in the past 2 years. Initially it seemed like many ingredients to keep up with, but once I started making it quite often, it was easier to make. Nature has a way to feed us with its fruits and vegetables suitable for the seasons. With pineapple available in abundance during the winter time(Dec. Jan. and Feb.) I make the best use of it by making the pineapple rasam and keep the family warm in the cold climate. Let's take a look at the recipe...

Serve with rice OR drink as soup

Main ingredients

Preparation time: 15 min

Cooking time: 15 min

Serving size: 4

Difficulty: Medium

Ingredients

• Pineapple cubes - 2 cups
• Toor dal - 2 tbsp. cooked
• Tomato - 1 medium size
• Garlic cloves - 3 no's
• Green chillies - 1 no
• Rasam powder - 1 tsp
• Turmeric - 1/4 tsp
• Salt to taste

For Seasoning

• Mustard seeds - 1/2 tsp
• Curry leaves - few
• Asafetida - 1/4 tsp
• Coriander leaves - to garnish
• Oil/Ghee for seasoning

Preparation

1. Clean and cut the pineapple into cubes and set aside. 
2. Pressure cook the toor dal.

   

   Puree 1 cup of pineapple cubes

3. Chop the tomato and set aside.
4. Puree 1 cup of the pineapple cubes.

Cooking

1. In a vessel big enough to hold 4-6 cups of water, add 4 cups of water and the pureed pineapple and little bit of salt and bring it to a boil on medium heat. 

   

   Once the water added to the pineapple puree comes to a boil start adding the spices

2. Once it starts boiling add green chilli (slit in the middle), crushed garlic, turmeric, rasam powder, chopped tomato and cooked dal.
3. Mix all the ingredients well and add the remaining pineapple pieces. Check for salt and add more salt as per need.
4. Season mustard, curry leaves and asafetida in a spoon of oil or ghee and once the mustard splutters add it to the rasam. 

   

   Add the ingredients as directed while cooking in low-medium heat
   

   
   

5. Garnish with chopped coriander leaves and remove from stove.
6. Serve hot as soup or with rice and enjoy.



Garnish with coriander leaves

Health benefits of ingredients used in the rasam
Pineapple has high contents of vitamin C and dietary fiber. The vitamin C in tomato and pineapple boosts our immunity which is very much needed for a cold weather. The antioxidants of the vitamin C helps to fight against cell damage. The enzymes in pineapple also helps to reduce mucus and sinus inflammations, The toor dal adds the protein to your meal and garlic keeps your blood nicely thin and smooth. For health benefits of the other spices used refer "Essential Spices for Healthy Cooking"

With so many health benefits of pineapple especially helping in cold and sinus inflammations the Pineapple Rasam would be the best recipe to try weekly or biweekly during the winter and spring seasons, to fight all the colds and allergies. It worked perfectly for me to fight off the episode of cold in my family. 

You don't need to have cold to try the Pineapple Rasam :)'  It's a tasty recipe to try during chill weather and keep yourself nice and warm. Try it and let me know how you like the taste of the pineapple rasam.

You may also be interested in the following recipes:

Pepper-Garlic Rasam

Kollu Rasam (Horsegram Soup)

Tomato Rasam