olive pineapple rasam

Olive Pineapple Rasam | Tags: , , , , , , , , , , ,

Ingredients -

    • Roasted Pineapple, puréed – 1½ cup
    • On1y Soup Seasoning – 1½ tbsp
    • Garlic paste – 1 tbsp
    • Cumin powder – 1 tsp
    • Boiled pigeon pea lentil/toor dal – ¼ cup
    • Boiled toor dal water – 4 cups
    • Salt – to taste

    Ingredients for tempering:

    • Oil – 1 tsp
    • Mustard seeds – ½ tsp
    • Urad dal – ¼ tsp
    • Asafoetida – A pinch
    • Curry leaves – 7-8
    • Broken red chilli – 1
    • Sliced black olives – 5-6
    • Chopped coriander leaves – A handful

Procedure -

    Steps to Prepare Olive Pineapple Rasam


    • Add roasted pineapple purée, garlic paste, cumin powder, dal water, On1y Soup Seasoning in soup pan and bring it to boil. When it starts boiling, reduce the flame and simmer for  10 minutes.
    • While the rasam is simmering, prepare the tempering. Heat olive oil in a small pan, add mustard seeds, and as they splutter, add urad dal, red chillies, curry leaves and asafoetida. Once the rasam releases its flavor, pour the tempering over the simmering rasam. Simmer for 2-3 more minutes and finish with olives and coriander leaves.

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