Name: Pineapple Rasam recipe by Sandhya Nadkarni at BetterButter
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4
Ingredients: Spice mix-; ¼ teaspoon coriander seeds; ¼ teaspoon black peppercorn; 1 teaspoon cumin seeds; 2 dry red chilies; For the Pineapple Rasam broth-; 1 (20 ounce) can pineapple rings in pineapple juice; 2 Cups Water; ¼ inch slice of peeled ginger; 1 ½ teaspoons sugar/ brown sugar or stevia; 1/3 cup fresh lemon juice; Salt to taste; For the tempering-; 1 Teaspoon oil; ½ teaspoon urad dal; ½ teaspoon mustard seeds; 1 green chile split in the middle (optional); 5-6 fresh curry leaves; 1/8 teaspoon asafoetida powder; ¼ teaspoon turmeric powder

Ingredients Serving: 4

Spice mix-
¼ teaspoon coriander seeds
¼ teaspoon black peppercorn
1 teaspoon cumin seeds
2 dry red chilies
For the Pineapple Rasam broth-
1 (20 ounce) can pineapple rings in pineapple juice
2 Cups Water
¼ inch slice of peeled ginger
1 ½ teaspoons sugar/ brown sugar or stevia
1/3 cup fresh lemon juice
Salt to taste
For the tempering-
1 Teaspoon oil
½ teaspoon urad dal
½ teaspoon mustard seeds
1 green chile split in the middle (optional)
5-6 fresh curry leaves
1/8 teaspoon asafoetida powder
¼ teaspoon turmeric powder

Instructions

Dry roast the coriander seeds, peppercorns, cumin seeds and dry red chilles until they are fragrant and change color slightly. Remove from heat, let cool and grind together. Set aside.
Reserve 2 rings out of the can. Blend the rest with the pineapple juice.Makes 2 cups of the blended puree. Add the water, ginger lemon juice and salt.
Heat the oil in a deep sauce pan over medium heat. Add the urad dal, mustard seeds, chilli (if using) and the curry leaves. When the mustard seeds start to sputter, add the asafoetida powder and turmeric powder.
Pour the broth and add the ground spice mixture. Bring to a boil. Lower heat and simmer for 5 minutes.
Add the coconut milk, stir and simmer for another minute.
Serve with wedges cut out of the reserved pineapple rings.

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