Rasam and more and more and more? Yes please. I think I have already told you about our undivided love for rasam? Not once though. In fact, countless times and each time I share a rasam recipe (Pepper Garlic Rasam, Rasam, Mor Rasam, Egg Rasam, Nandu Rasam & Instant Rasam). Enough said right? I think so. I know so. And so, let's just stick to the guns of making this latest rasam. Pineapple Rasam? How? Honestly, nothing out of this world or you must kneel on the ground for saying a prayer. Of course not. Pretty much like every other rasam and we still the customary ingredients. The only difference is pineapple and me using canned pineapple. Otherwise, its a clean sweep in making and for my version, I blended the ingredients for rasam paste. Oh, I did also tip in some gingerly oil for a change. Pineapple Rasam? Truly yours and mine.
Ingredients
Rasam Paste
Rasam Paste
1 cup pineapple
cubes
1 tsp black pepper
seeds
1 tsp cumin seeds
3 shallots –
remove skin
6 garlic – remove
skin
½ tomato
3 sprigs curry
leaves
1 inch fresh
turmeric/or 1 tsp turmeric powder
** pulse/blend
these ingredients with 1 ½ cup of water for a thick puree
Other ingredients
Some tamarind
juice/or lime juice
1 tbsp gingerly
oil
Salt for taste
Salt for taste
To make
Add rasam paste puree in a
pot.
Simmer and pour
more water for a diluted version.
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