let me try for a change to post a reciepe.
pineapple rasam
boil puli (imli) thanni, (can make it with a (tamarind paste) puli paste of 1 tea spoon) salt and sambhar powder. cut tomotoes 1 or 2 and put it . add asofoetida. let this mixture boil till the podi vasanai(smell) goes. cook the tur daal in water in a pressure cooker. take the cooked tur dal a little add water and mix the dal nicely to make it watery. To the boiling mixture on the stove , add a tea spoon of coriander powder, one tea spoon of jeera powder and if available one half t spoon of mysore rasam powder. now add the watery dal little by little. mean while in a kadai put little ghee and jeera and fry cut pineapples. use either fresh cut ones or use the tinned pineapples available in market. fry for about 5 to 10 minutes in low fire and add this to the rasam which is about to come to boil with all ingredients. if you want to enhance the taste you can add a little bit of coconut milk at this point by squeezing out the milk from grated coconut adding hot water to it. This is optional. when it comes to a boil add cut coriander leaves and switch off the stove.
pineapple rasam is ready.
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2 comments:
mysore rasam powder..is it available as ready mix of mtr?
when we were kids pineapple rasam used to be the special item in any marriage reception menu!
hhaah here is the receipe for mysore rasam podi. probably the rasam powder which (if) mtr sells must be same as this is a karnataka receipe.
fry milagu (black pepper), 1 t spoon,
jeeragam, 1 t spoon, milagai vattal (red chillies) 3 or 4,
half t spoon urad dal and 2 table spoon of grated copra. Powder this. This can be done in larger quantity and kept for longer time to be used whenever necessary.
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