Pineapple Rasam A tasty rasam made by adding pineapple with the tamarind pulp. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 22 Feb 2016 in Recipes Course New Update Main Ingredients Split pigeon pea (toor dal/arhar dal), Fresh pineapple Cuisine TamilNadu Course Soups Prep Time 16-20 minutes Cook time 16-20 minutes Serve 4 Taste Sweet & Sour Level of Cooking Easy Others Veg Ingredients list for Pineapple Rasam 1 cup Split pigeon pea (toor dal/arhar dal) 2 cups Fresh pineapple peeled and chopped 2 teaspoons Rasam powder to taste Salt 1/4 teaspoon Turmeric powder 1 teaspoon Tamarind pulp 1 teaspoon Jaggery (gur) 6-7 cups Water 1/2 teaspoon Mustard seeds 10-12 Curry leaves 1 Whole dry red chilli 1 tablespoon Oil Method Pressure-cook the dal with 2 cups of water. When cooked mash the dal and keep aside. Blend 1 cup of pineapple pieces in a blender. Keep aside. For the seasoning, heat the oil in a kadhai and add the curry leaves mustard seeds and dry red chilli. When the mustard seeds start to splutter add the pineapple pulp, rasam powder, salt and turmeric powder. Stir-fry for 2-3 minutes. Add the mashed dal, remaining water, tamarind pulp and jaggery. Bring to boil. Simmer and cook on low heat for 10-15 minutes. Serve hot garnished with the remaining pineapple pieces. Nutrition Info Calories 992 Carbohydrates 156.4 Protein 46.5 Fat 19.9 Other Fiber 27gm #Curry leaves #Fresh pineapple #Jaggery (gur) #Mustard seeds #Oil #Rasam powder #Salt #Split pigeon pea (toor dal/arhar dal) #Tamarind pulp #Turmeric powder #Water #Whole dry red chilli Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article