How To Make Pineapple Rasam Recipe

To begin making the Pineapple Rasam steps, firstly bubble gently the tuvar dal, in a pressure cooker. To bubble gently the tuvar dal for the Pineapple rasam In a pressure cooker, combine the tuvar dal along with the liquid, table salt and turmeric dusting masala condiment.

Close the pressure cooker, and pressure bubble gently for 3-4 whistles. Turn off the flame and allow ithe pressure to release naturally. Once the pressure has released, open the cooker and mash the dal with the help of a potato masher. Once mashed transfer to a container, and set aside. To make the pure tomato puree In a mixer jar, mix in the minced tomatoes, and grind into a seamless puree.

Transfer to a container and set aside. To make the pineapple rasam, Into the pressure cooker, combine the pineapple cubes, green chillies, freshly made tomato puree, table salt, red chulli dusting masala condiment, coriander dusting masala condiment and cumin dusting masala condiment. mix in about 1 cup of liquid, swirl around well to combine and pressure bubble gently for about 4-5 whsitles. Turn off the flame, and allow the pressure to release naturally. Once the pressure has released, open the cooker, and blitz the pineapple rasam using an immersion blender. Once the rasam comes to gether after blizing, mix in the pre cooked dal, liquid and brisk the pienapple rasam, to a brisk heat to boiling point. to this mix in the coriander leaves and the freshly squeezed lemon extract. Turn off the flame and set the pineapple rasam aside. To make the tadka for the pineapple rasamIn a tadka cooking vessel , burning up ghee on medium flame, to this mix in the mustard seeds, cumin seeds and allow them to crackle, now mix in the hing, and curry leaves. Once thee curry leaves splutter, turn off the flame and mix in this to the pineapple rasam. enjoy the pineapple rasam with burning steamed rice, a dash of ghee and Cabbage And Carrot Poriyal steps - No shallot And Garlic for a comforting weekday meal.