Rasam, called saaru in Kannada and chaaru in Telugu is a must in the daily menus of Tamil and Kannada house holds. But in Andhra, it is not that important but is served during important occasions. Rasams are good for digestion and the best food, especially when ill. Pineapple rasam is an unconventional rice supplement that we learnt from amma.
Preparation time is 20 to 25 mins and the method is as follows:
Finely chopped fresh pineapple/canned pineapple 1 cup
Boiled Pigeon peas (kandipappu/togri bele) 1/4th cup
Tamarind (Chintapandu) 1 small ball
Ginger chopped 1 tsp
Rasam powder 1 tbsp
Sugar 1 tsp
Salt to taste
Ghee 2 tsp
Mustard seeds 1tsp
Curry leaves 4-5
Asafoetida (Hing/Inguva) pinch
Chopped Coriander and freshly grated coconut to garnish
Take a cup of warm water and soak the small ball of tamarind for 10 mins.
Take a vessel and add pineapple,ginger,salt and sugar. Add the tamarind soaked water. Add two more cups of water and keep on the stove on simmer for boiling for 5 mins.
Once the pineapple seems almost cooked, add the boiled pigeon peas (toor dal/kandi pappu/togri bele) and leave for boiling on simmer for another 3-5 mins.
Now add the rasam powder and leave for boiling for another 2 mins.
As this is on, on another flame, take a pan or kadai and add 2 tsp ghee. Once the ghee is heated add mustard seeds. As the mustard seeds splutter add curry leaves and a pinch of asafoetida. This is the seasoning to be added to the Rasam. Pineapple Rasam is ready
Garnish with chopped coriander and grated coconut before serving.
The best part of pineapple rasam is the taste. It has the sweetness of the pineapple, tanginess of the tamarind and spice of the rasam powder and ginger. Pineapple Rasam goes best with rice but can also be had as it is as a soup.