A festive treat, Pineapple Rasam with Rasa Mela brings tangy and sweet South Indian flavors to life, perfect for wedding celebrations.
Pineapple Rasam with Rasa Mela
Pineapple Rasam with Rasa Mela
Nirupama Chintamani
2
15 minutes
Indian
Side Dish
This Pineapple Hibiscus Rasam is a vibrant and tangy South Indian-inspired soup, blending the sweetness of pineapple with the tartness of hibiscus and tamarind. Cooked pigeon peas add richness, while fragrant spices like mustard seeds, red chili, and asafoetida enhance the flavor. This rasam can be served as a warming soup or paired with rice for a wholesome meal.
Ingredients
- 2 cups water
- 1 medium tomato chopped
- 1 tbsp of tamarind paste (Laxmi Brand).
¼ tsp SRS turmeric powder
- 1 cup pineapple pieces
- ¼ cup cooked Pigeon peas (use ½ cup for thicker rasam or to have with rice)
- 1 tbsp Prana Kitchens Rasa Mela
½ tsp dried hibiscus flower petals
- Salt to taste
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- ¼ tsp Mustard seeds
- 1 dry red chili
- Pinch of asafoetida
- 2 tbsp chopped cilantro
Directions
In a blender, grind together tamarind paste, turmeric, salt, pineapples, and tomatoes into a coarse mixture.
- In a heavy-bottomed pot, add 1 cup of water to the blended mixture.
- Bring it to a boil and cook for about 10 minutes.
- Add cooked pigeon peas to the pot and bring to a boil again.
- Lower the heat, then add Prana Kitchens Rasa Mela. Cook for another 2 minutes.
- Remove from heat.
- In a separate pan, heat oil and add mustard seeds. Once they splutter, add red chili and asafoetida.
- Remove from heat and toss in hibiscus petals with the seasoning mixture.
- Add the seasoned mixture and chopped cilantro to the Rasam.
- Serve hot as a soup appetizer or pair with rice and vegetables.