Recipes

5 Easy-To-Make Rasam Recipes.

Hot rasam this noon!

Say it’s a day of dullness or a day to be enjoyed or just another Tuesday, there is nothing like brewing a hot pot of Rasam, finely mashing it with rice and eating it along with your favourite vegetable or meat preparation. Light on the stomach, making rasams is certainly not a rocket science and the post-rasam effect of rejuvenation is beyond words. However, getting the perfect concoction of rasams comes with practice and of course, a good instinct.

Pineapple Rasam

PRas

 

Ingredients

Cooked thoor dhal – ¼ cup (finely mashed)

Fresh pineapple – 1 cup (finely cut)

Turmeric powder – ¼ tsp

Red chilies – 2 (broken)

Green chilies – 2 (chopped)

Curry leaves – few (coarsely crushed)

Cumin – pepper – 1 tsp

Tamarind extract – 1 tbsp

Grated Jaggery – 2 tsp (optional)

Salt – to taste

Dhal rasam powder – ½ tsp

For Seasoning:

Oil – 1 tsp

Mustard seeds – ½ tsp

Asafoetida powder – 2 pinches

Method

  1. Cook the pineapple in enough water until it is soft.
  2. Add cooked dhal, three cups of water, turmeric powder and all the other ingredients listed above. Boil for two minutes.
  3. In a kadai, heat the oil and add mustard seeds. As they start to crackle, add asafoetida powder pour on top of the rasam.

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