Page 124 - UpperCrust e-Magazine Third Quarter 2024
P. 124
'TIS THE SEASON | RASAM
Of immense medicinal value, Pineapple Rasam
this rasam was majorly
cooked during COVID. Good
to treat cold, sinus, digestion Ingredients
• 1/2 cup pineapple pulp • 1/4 cup
and viral fever pineapple chunks • 1 small lemon-
sized tamarind ball • 1/2 cup cooked
toor dal • 1/2 tsp turmeric powder
• 2 finely chopped tomatoes • 1/4 tsp
asafoetida • 2 green chillies, slit • 1/2
tsp sambar powder • salt to taste
• 1/4 tsp sugar • fresh coriander
leaves for garnishing
For tempering
• ghee • 1/2 tsp mustard seeds
• 1.5 tsp pepper + cumin seeds
powder • 1 sprig curry leaves
• a pinch of asafoetida
Method
Extract tamarind pulp using 2 cups
of water. Add turmeric powder,
asafoetida, tomatoes, green chillies,
sambar powder and salt. Let it boil for
10 minutes.
Now, add the pineapple pulp, toor dal
and 2 cups of water.
Once it begins to froth, add the
pineapple chunks and sugar. Remove
from flame.
In a pan, heat the ghee.
Temper it with mustard seeds,
asafoetida, pepper cumin powder and
Indian Long Pepper Rasam (Kandathippili) curry leaves.
Pour over the rasam.
Garnish with fresh coriander leaves.
Ingredients Method
• 1 lemon-sized ball of tamarind Dry roast the spices till you get a nice
• 1/6 tsp asafoetida aroma. When cool, make a fine powder.
• 1/4 tsp turmeric powder Make a tamarind extract using 2 cups of
• salt to taste water. Add to this, turmeric, salt, curry
Spices, to be powdered leaves and asafoetida. Boil well till the
• 6 kandathippili (long pepper root) raw smell of tamarind goes away.
• 6 arisi thippili (long pepper fruit) Add the powdered spice mix to this
• 2 tsp toor dal • 2 tsp coriander seeds broth and cook further for 4 -5 minutes.
• 1 tsp peppercorns • 1 tsp cumin seeds Add another 3 cups of water and bring
• 3-4 dried red chillies it to a boil. Remove the vessel from the
• 1 sprig curry leaves flame.
For tempering Heat ghee in a pan. When hot, temper Not the most authentic of
• 1 tsp mustard seeds with mustard seeds, dried red chillies, rasams, it took shape in
• 2 dried red chillies curry leaves and asafoetida. Karnataka. Young people
• a pinch of asafoetida Pour over the hot rasam and close the like this taste
• 1 sprig curry leaves vessel with a lid.
122 | UPPERCRUST | JUL-SEP 2024
