Traditionally when my aunt used to make pudachi vadi, she used to serve it with Srikhand – a very sweet rich creamy Indian dessert. I didn’t want to make or buy anything that rich but knew that we would need a little something a couple of hours later after eating the vadi’s.
Anand brought home made rasam recently when we met for dinner and I thought rice and rasam would be a perfect complement to the hearty pudachi vadi. A twist to the traditional rasam, a pineapple rasam is a sweet and sour soup that can be served as is or with rice and a dollop of ghee. Its one of those simple dishes that make weeknight cooking a breeze and yet with its variations (tomato, garlic, ginger, lemon, sprouts, beets or even leafy greens like spinach) keep the family enthused.
I used the ingredients on hand, left out the tamarind pulp and while the rice cooked had a piping hot soup, ready to be served. This is a no fuss recipe with ample of deviations from traditional cooking. Yet its full of flavor and perfect for cool spring evenings!
Pineapple Rasam Recipe
- 1/4 cup toor dal + 1 cup water
- Pinch turmeric powder
- 1 medium tomato finely chopped
- 3- 4 slices of pineapple finely chopped
- 1 1/2 teaspoon rasam powder
- Pinch of hing or asafoetida
- 1/2 teaspoon chili powder
- Salt to taste
- 3 cups water
For the tadka or tempering
- 2 teaspoon ghee or oil
- 1 teaspoon mustard seeds
- 2 – 3 whole red chilies
- 1 spring curry leaves
1. Cook the dal with water in a pressure cooker with turmeric ( or in a saucepan with lid on for about 30 minutes till the lentils are mushy and disintegrate in the water.)
2. Add the tomato, pineapple, hing, rasam powder, chili powder and salt with remaining water and let this come to a boil. Lower to a simmer.
3. In a separate saucepan, heat some ghee. Add mustard seeds, red chilies and curry leaves and let them sizzle. Add this to the rasam saucepan. It will crackle as you add the seasonings and ghee to the soupy rasam. Let the mix boil for a few minutes.
Taste and adjust seasonings as necessary.
Garnish with coriander leaves and serve hot with rice or as is as soup.