benazir's blog

Pineapple Rasam

Hey everyone if you want all of the taste sensations in one pot then you would like this one. The only one it doesn’t have is bitter. It has sweet, sour, tangy, spicy and salty all in this amazing soup like dish. First you need to do is take 1 whole fresh pineapple and cut the top off of it and then cut it in half then cut in strips lengthwise. This is a lot easier to remove the fruit itself from the bark itself. Take the bark and stick it in a zip baggy and chuck it in to the freezer for later and then it is up to you because this is a zobo component. We did this African hibiscus drink in a previous post and it is an older post and this type of rasam recipe is not even related at all.

Take the pineapple spears that you cut earlier to cut them in to chunks. Set this aside for later and this rasam has digestive aides in it. Make the rasam masala from the 4th paragraph of the post on the right ,> My Mixed Dal Rasam. By the way it ends after the 5th paragraph and this must be made before you attempt to make this rasam or any other type of rasam dish. Add 3 tbs of coconut oil to either stovetop pressure cooker or any multi functional cooker on the saute setting. I have an instant pot duo crisp that has the pressure cook and the air fryer lids detatched but there is one that has it attatched that I have seen which is a newer model.

Add 2 curry leaves, 1 pinch each of hing, cumin seeds and mustard seeds. Let crackle and if using a stovetop pressure cooker make sure that it is on high heat. Add 2 garlic cloves, 1 green chili, 1 small piece of ginger minced. Add 1 pinch each of red chili powder, turmeric, pink salt, turbidano sugar, all of the rasam masala that is in the link above.^^^^^^^ The masalas I make are for single use only and it is always fresh.

Add 1 tomato chopped, 1 cup of toor dal that has been washed and soaked for 2 hours, the pineapple chunks, 1 liter or 1 quart of water and stir. The ginger along with the pineapple is a digestive aide as I have explained before. If you are using a stovetop pressure cooker, leave the heat on high until the pressure builds and the float button pops up then reduce heat slightly to medium high for 20 minutes then shut the heat off and let the pressure subside on its own. After the button lowers then you can safely open the cooker, if the dal is a little hard then repeat for another 20 minutes. Instant pot and other multi functional cookers users, select pressure cook for 15 minutes with the cooker on sealing position. When done it will automatically shut off. Add the steam diverter on the vent and then when the pressure is gone you can open the cooker safely. I would suggest if the dal is hard here then you can repeat here too. There should be a lot of liquid in there. If it looks a little dry then add 2 more cups of water before repeating.

Besides the instant pots are so much easier then stovetop pressure cookers. Serve this with idli, rice or dosas.

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