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.
Salt.
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

Soak 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 !
Sikandalous Cuisine https://www.facebook.com/groups/325180622895/

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