Rasam - Pineapple w/Tamarind

Rasam - Pineapple w/Tamarind
Rasam - Pineapple w/Tamarind

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • Spice Mix:

  • 3

    whole dried red chiles

  • 1/2

    tsp cumin seeds

  • 1/4

    tsp coriander seeds

  • 1/4

    tsp black peppercorns

  • Broth:

  • 2.5

    cups warm water

  • 2

    tsp tamarind concrentrate to juice of 1 lemon

  • 2

    cups pineapple juice

  • 1/4

    cup chopped fresh cilantro

  • 2

    tsp salt

  • Tempering Oil:

  • 2

    tsp canola oil

  • 1.5

    tsp black mustard seeds (optional)

  • 3

    fresh hot green chilies, steemed and split lengthwise

  • 8

    fresh (or 12 frozen) curry leaves, torn into pieces (optional)

  • 1/4

    tsp asafetida (optional)

  • 1/4

    tsp cayenne pepper

  • 1/2

    cup chopped fresh pineapple

Directions

Comine all spice mix indregents in a spice grinder and blur to a powder. Set aside For broth, if using tamarind - mix with warm water and stir to completely dissolve. Combine water mix with spice mix, pineapple juice, cilantro, and salt in a med saucepan. Bring to boil, then turn heat down to a faint simmer. Add lemon juice if not using tamarind. For oil, heat with mustard seeds and green chilies in a small frying pan for 1-2 minutes. Add curry leaves, if using, and stir - beware of oil splatter as leaves split. Add asafetida, if using, stir, and remove from heat. Add cayenne and a drizzle of tap water, and pour immediately into the soup. Stir in chopped pineapple and serve hot.

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