Friday, August 21, 2009

Pineapple Rasam


Pineapple 2 pieces
Toor dhal 1/2 cup
Asafotida powder 1 tsp
Tamarind Lemon size
Coriander leaves few

To grind:
Red chilli 2
Coriander 1 tsp
Pepper 1 tsp
Bengalgram dhal 1 tsp
Toor dhal 1 tsp
Cumin 1/2 tsp

For seasoning:
Mustard 1 tsp
Curry leaves few

*Grind the two pieces of pineapple with little water in a mixie
and filter it.Keep the juice aside.
*Pressure cook toor dhal.
*Take a kadai and fry all the items except cumin and grind (along with raw cumin)
into a smooth paste.
*Soak tamarind in a cup of water and extract the pulp.
Add asafoetida powder and salt.
Allow to boil for five minutes.
*Add the ground paste and cooked toor dal with two cups of water.
Let it boil for sometime.
Remove from heat and add pineapple juice.
*Season with mustard and curryleaves
Finally garnish with coriander leaves.

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