PINEAPPLE PEPPER RASAM


Pineapple rasam is the need of the season now,

Fruit with Vitamin C ,antioxidants,and disease

fighting properties is good taken in any form.

Pineapple is considered beneficial to arthritic

patients too.

Pineapple rasam is compulsorily present in

South Indian Thalis( mostly vegan) served at

occasions .The fruity flavour gives out a lovely

taste , and not forgetting that the juices present

in this fruit aids in digestion too.

So let’s get into the recipe

INGREDIENTS

1 cup pineapple chunks slightly crushed

1 tbsp peppercorns

1 tbsp cummin seeds

5-6 cloves of garlic ( peel on)

2-3 cups light tamarind water

1 tomato mashed with hand

1/2 tsp turmeric

Salt to taste

Few curry leaves

For tempering

1 tbsp oil

1/2 tsp mustard seeds

1-2 dry chillies

A pinch of asafoetida

METHOD

•Crush the pepper and cummin seeds coarsely.

•Crush the garlic coarsely

•Temper with the ingredients listed for

tempering .

•Add garlic,tomato,turmeric,salt .

•Add tamarind water.

•When it starts to boil , add crushed pineapple,

pepper and cummin mixture.

•When it reaches boiling point , switch off the

flame.

• Cover and set aside for a while and serve !

ORANGE ‘N’ THUTHUVALAI RASAM


Solanum trilobatum or climbing brinjal in

English is a wonderful herb with many health

benefits, mainly good for respiratory problems

Nature’s blessed me with with this herb in my

culinary patch and I use it to make chutneys

mixed with different combinations.

Oranges in my fruit basket seemed to get the

stale look , so grabbed an orange and made this

beautiful rasam.

I never use rasam powders,because I want the

rasam to have the infused taste of the herbs or

ingredients I use in the making .

Moving on to the recipe now…

INGREDIENTS

A handful of thuthuvalai leaves ( without

thorns)

1 tsp peppercorns

1 tsp.cummin seeds

3-4 cloves of garlic

1/2 tomato

3-4 dry chillies

1/2 tsp turmeric

Juice of 1 orange

Salt to taste

For tempering

1 tblsp oil

1/2 tsp.mustard seeds

2 dry chillies

Curry leaves

A pinch of asafoetida

METHOD

First coarsely pound or grind the the bold

listed ingredients and set aside

Heat oil ,add the mustard seeds and the

ingredients listed for tempering.

Add the leaves and sauté for 2 minutes.

Next add the ground paste with salt and sauté

for 1-2 minutes .

Add 2 cups water and allow to reach boiling

point and switch off the flame .

Add the orange juice . Garnish with coriander

leaves.

Note: Always remember to pour orange ,lemon,gooseberry juices after switching off the flame .

It is believed that the nutrients will be lost if it is allowed to boil .