Rasam - Pineapple w/Tamarind

By ngteller

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

Details

Servings 4

Preparation

Step 1

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.