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Friday, 2 January 2015
Tomato & Pineapple Rasam
1 Cup Toor Dal.
2 Tomatoes - Chopped.
3 Tomatoes Pureed.
150 Grams Pineapple Chopped.
50 Grams Pineapple Pureed.
Tamarind to Taste.
1 Teaspoon Kashmiri Chili Powder.
A Pinch of Hing.
2 Teaspoon Black Mustard Seeds
1 Teaspoon Toor Dal
Pound Together Coarsely :
2 Teaspoons Jeera.
1 Teaspoon Black Peppercorns.
1 Teaspoon Fennel Seeds
A few Dried Red Chilies.
8-10 Curry Leaves
daal for 20 minutes , add chopped tomatoes , tomato puree and give one whistle and
shut.Leave under pressure till it cools ,lightly mash it all up
with tamarind paste - you can keep adjusting the sourness later.Add 4
cups boiling hot water , 50 grams of pineapple puree and salt . Set aside.
Heat oil add
mustard seeds and uncooked daals , curry leaves . 1 minute later add
ground masala ,cook 30 seconds and add the tomato tamarind daal mixture along with the chopped pineapples.
Simmer covered on low heat for 5-6 minutes . Take off heat.Allow the rasam to
sit covered for 10 minutes for the flavors of pineapple to marry and blend
in .Taste , adjust and enjoy !