Friday, 14 October 2016


Coming with a new version of rasam using dal. A perfect blend of sourness, sweetness and saltiness with a super aroma of pineapple!


Toor dal//mysore dal 100 gms
Turmeric one spoon
Castor oil few drops 
Tamarind Marble size 
Jaggery powder one spoon
Fresh Pineapple slices chopped one cup
Sesame oil one tablespoon
Mustard seeds one spoon
Turmeric powder one teaspoon
Asafoetida one pinch
Garlic flakes two
Pepper powder one spoon
Roasted cumin powder one spoon
Salt to taste
Red chilly three split
Cilantro leaves chopped quarter cup
Curry leaves 12 nos


Pressure cook the dal with turmeric, a few drops of castor oil and adequate water.up to three whistles.
Keep aside.
Soak tamarind with one cup of water.
Heat the sesame oil in a frying pan.
Add mustard seeds to pop up
When they started to splutter, add red chilly, curry leaves.
Switch off the flame to avoid burning.
Sprinkle the asafoetida. Add Tamarind extract, jaggery and salt.
Bring to boil.
Add the dal mixture with two cups of water.
Add cumin powder, pepper powder and garlic gratings.
Bring to boil.
Switch off the flame.
Add cilantro leaves.
Blend the pineapple chunks to a fine paste.
Add the pineapple pulp to the hot rasam and mix.

A fine aromatic Pineapple rasam is ready to have as a starting appetizer or with hot steamed rice.
This is a rich warm rasam during the winter season. Serves as an excellent soup for every mood, every occasion and special festive days.

Unbeatable rasam for ever!

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