Pineapple Rasam

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

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

To make

Add rasam paste puree in a pot.

Simmer and pour more water for a diluted version.

Add tamarind juice and season with salt.

Stir, off the heat and combine in gingerly oil

Pineapple rasam is ready.