Pineapple Rasam Thai Style | How to make Pineapple Rasam Thai Style

By Deepty Mundhra  |  17th Nov 2016  |  
5 from 3 reviews Rate It!
  • Pineapple Rasam Thai Style, How to make Pineapple Rasam Thai Style
Pineapple Rasam Thai Styleby Deepty Mundhra
  • Prep Time

    20

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

28

3

About Pineapple Rasam Thai Style Recipe

A little twist to our desi tangy pineapple rasam infused with Thai flavours. This itself is a complete meal or can be accompanied with Jasmine rice. A perfect appetiser or can be served as welcome drink on a wintery cold dark evening pepping up the festive feeling with the aroma of lemongrass and coconut milk and the tanginess of pineapples.

Pineapple Rasam Thai Style is an authentic dish which is perfect to serve on all occasions. The Pineapple Rasam Thai Style is delicious and has an amazing aroma. Pineapple Rasam Thai Style by Deepty Mundhra will help you to prepare the perfect Pineapple Rasam Thai Style in your kitchen at home. Pineapple Rasam Thai Style needs 20 minutes for the preparation and 30 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Pineapple Rasam Thai Style. This makes it easy to learn how to make the delicious Pineapple Rasam Thai Style. In case you have any questions on how to make the Pineapple Rasam Thai Style you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Deepty Mundhra. Pineapple Rasam Thai Style will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Pineapple Rasam Thai Style

Ingredients to make Pineapple Rasam Thai Style

  • 1 and 1/2 cup pineapple purée fresh or canned
  • 1/2 cup tomato purée fresh
  • 1/2 cup coconut milk
  • 1/2 cup boiled mashed yellow moong dal
  • 2-3 coriander stems washed and cleaned
  • 1 cup lemongrass leaves ( you need it for flavouring then it has to be discarded )
  • 1 lemongrass stalk
  • 1/2 inch ginger piece
  • 2 red Thai chillies or green (optional)
  • 12 tsp green lime zest or kaffir lime leaves if available (i used the zest)
  • Few Sprigs of curry leaves
  • 12 tsp turmeric for colour effect
  • 1 tsp roasted and crushed cumin seeds
  • 1 tsp fresh crushed black pepper
  • salt as per taste
  • A pinch of sugar (skip if using canned pineapple )
  • 12 tsp oil for sautéing and tempering
  • A pinch of asafoetida
  • A small cup of finely chopped pineapple for garnishing
  • A tablespoon of finely chopped coriander for garnishing
  • Few lemongrass leaves for garnishing

How to make Pineapple Rasam Thai Style

  1. Bring to boil a large pot of water as per the quantity required.
  2. Once the water starts boiling, add in the pineapple and tomato purée and bring it to a boil. Add in the coriander stem and lemongrass leaves.
  3. Add in the turmeric, salt, sugar, black pepper, cumin seed powder. Then add in the yellow boiled moong dal and bring it to a boil.
  4. Grind together the ginger, red chillies, lemongrass stalk (the white soft part), a piece of coriander stem, lemon zest or kaffir lime leaves into a fine smooth paste. Adjust the spice level as per taste. The Red Thai curry paste is ready.
  5. For tempering, take oil in a pan, add in the asafoetida, curry leaves, a tsp of the ground red curry paste and sauté it well. Add this tempering into the boiling soup.
  6. Next slowly add in the coconut milk. Keep stirring it. Now make sure to discard the coriander stem and lemongrass leaves.
  7. Garnish with chopped coriander, lemongrass, freshly torn kaffir leaves and the chopped pineapple pieces for the tangy crunch in the soup.
  8. Serve hot with warm Jasmine Rice or just plain with rice noodles. (I preferred it just plain as soup accompanied by sautéed Thai flavours infused warm sprouts salad with veggies.)

My Tip:

I would scale the spice level of this recipe at 3 on a scale of 1 to 5 wherein 1 being the least spicy and 5 being the spiciest! Since it's a fusion of Indian and Thai flavours I have avoided the use of veggies as I wanted to serve this as a mid evening side dish before dinner. Try not to make the soup very thick as it wouldn't taste great. Keep it in a little liquid form to enjoy the fusion Rasam and Chawal. Adjust the taste as per your preference.

Reviews for Pineapple Rasam Thai Style (3)

Pooja Budhwani2 years ago

Superb recipe
Reply
Deepty Mundhra
a year ago
Thank you:)

Shalini Dubey2 years ago

lovely idea!
Reply
Deepty Mundhra
a year ago
Thank you:)

Deepty Mundhra2 years ago

Reply

Cooked it ? Share your Photo