Simple Pineapple Rasam without Dal
This pineapple rasam has beautiful chunks of sweet pineapple that make for a sweet and spicy brothy soup that is complex in flavor but so simple to make.
Ingredients
- 1 (90 g) roma tomato diced
- 3-4 sprigs cilantro roughly chopped for garnish
- 3 tablespoons vegetable oil
- 8 oz can cubed pineapple
- 2 teaspoons sea salt more to taste
- ½ cup tamarind water made from 10g of tamarind pulp or substitute 1 teaspoon tamarind concentrate
- 3 cups water
- 2 teaspoons store-bought or homemade rasam powder
- ¼ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 2 whole dried red guntur or chili de arbol
- 4-5 curry leaves
- ⅛ teaspoon asafetida
- cooked basmati rice to serve
Instructions
Prep Ingredients
- Finely chop 1 roma tomato
- Roughly chop 3-4 sprigs cilantro
Main Recipe
- In a medium pot over medium heat, add half of the 3 tablespoons vegetable oil, diced 1 roma tomato, and half of the 8 oz can cubed pineapple from the can, 2 teaspoons sea salt, and 2 teaspoons store-bought or homemade rasam powder . Saute tomatoes and pineapples until they start to release their juices lose their shape (~2-3 minutes). Slightly mash the tomatoes and pineapple chunks with your utensil to further break them down.
- Next, add the rest of the pineapple chunks along with the juices in the can, ½ cup tamarind water made from 10g of tamarind pulp, and 3 cups water and increase the heat to medium-high. Allow the rasam to come to a rolling boil before turning off the heat.
- Make the thalipu or tadka: This step goes by pretty quickly so make sure you have all your ingredients ready and measured to make sure not to burn the spices. In a small pan on medium-high heat add the remaining half the 3 tablespoons vegetable oil, the ¼ teaspoon mustard seeds, ½ teaspoon cumin seeds, 2 whole dried red guntur or chili de arbol, 4-5 curry leaves, and ⅛ teaspoon asafetida and temper the spices. When the spices start dancing in the oil and you hear popping noises, it is time to pour the flavored spices and oil into the rasam.
- Finally add 3-4 sprigs cilantro (choped) to add a fresh herbal finish. You can either enjoy the rasam as a brothy soup on its own or ladle it over some basmati rice for a more substantial meal.
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Notes and Tips
- Checkout this post on tamarind water and it's substitutes.
- Homemade rasam powder helps your rasam have the freshest taste. Checkout this recipe for homemade rasam powder.
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