Pineapple Rasam | Onam Special | How to Make Delicious Pineapple Rasam Recipe

2 years ago

Transcript

00:00 Today's recipe is a Rasam.

00:01 This Rasam is not sour, is not sweet,

00:05 is just like the beautiful balance of something sweet, something spicy,

00:08 something sour and just about amazing.

00:10 Let's begin.

00:11 Pineapple Rasam.

00:12 Rasam is generally of varied kinds,

00:15 you have a Tomato Rasam, you have a Classic Rasam, you have a Pepper Rasam,

00:18 and you also have something called a Pineapple Rasam,

00:21 which in my personal humble opinion is one of the best combinations

00:25 of something sweet, something sour and tad bit spicy.

00:29 Now for this of course I'm going to use Pigeon Peas Lentils,

00:32 which is Arhar ki Dal,

00:33 which classically forms the base of this Rasam.

00:36 Now to this I'm going to add in chunks of Pineapple,

00:39 chunks of Tomato, Pineapple juice,

00:40 and then just kind of build the whole thing up.

00:42 Now generally, Rasam always is a boiled broth,

00:46 which is eventually tempered using Coconut Oil or regular Oil

00:50 and then you add in Mustard and Hing and things like that.

00:52 I am going to flip the entire recipe,

00:55 begin with the tempering because I'm making kind of student friendly.

00:58 So first things first, we begin with the tempering

01:01 and then we move on to building up the flavour profile of the Rasam.

01:05 Pressure cook, off and done.

01:07 Serve the Rasam, let's begin.

01:08 First things first, we turn the flame on.

01:11 Start with a pressure cooker, I'm going to add in regular Vegetable Oil.

01:17 Just a little, not too much.

01:19 Allow this to heat well, once that happens we begin with the tempering.

01:22 Let's begin with Mustard seeds, once these crackle, in go Cumin.

01:27 Along with this, a combination of Red and Green Chillies.

01:31 Curry leaves.

01:33 Along with this, dices of Fresh Pineapple.

01:36 Now Pineapple again is a wonderful and possibly one of the most underrated

01:45 ingredients in cooking because it is used as a tenderizer,

01:49 it is used in Tandoor marinations, it is used of course in a Rasam.

01:53 You also make wonderful Raitas and Pachadis out of all of this.

01:56 So, just about amazing.

01:57 Time to add in diced Tomatoes.

02:00 And along with this, washed and drained Pigeon Pea Lentils or Arhar ki Dal.

02:06 Water.

02:11 Along with this, some Pineapple juice for that increased flavour.

02:17 To salt, to ensure that all the flavour is just kind of out and there.

02:22 And along with this, some Jaggery.

02:25 A little should be just about perfect.

02:26 We stir this well.

02:28 And finally, let me introduce to you the show stopper,

02:31 the star of the show which is our homemade Rasam powder.

02:35 Now if you remember, a couple of months back I had shown you

02:38 how to make Rasam Masala powder or Rasam powder at home.

02:42 Now this is home ground, but across the globe wherever you find

02:46 an Asian pantry or an Indian pantry or an Indian grocer for that matter,

02:50 just hop in and look for Rasam powder.

02:53 Between you and me, don't go and tell the whole world.

02:55 In case you do not find this, add in a little bit of Sambar powder.

03:00 Now do not quote me for something like this,

03:02 but it's kind of same territory flavour wise,

03:05 but very different, let me also tell you.

03:07 Also, try and make this at home.

03:10 The magic is very different of home ground spices.

03:13 Let me add in.

03:14 Ensure you stir this well because you do not want to burn the spices.

03:19 Because you do not want lumps of any of these masalas.

03:22 Finally, we cover this.

03:24 Whack the flame on a high and bring in 3 whistles.

03:28 Let's wait for that.

03:29 Once the pressure settles, let's open this.

03:39 And have a quick check.

03:42 Let's stir this well.

03:44 And if you see, the lentils have wonderfully cooked,

03:48 the tomatoes have become soft and mushy,

03:50 and the pineapple has also become soft.

03:53 Now, just a little trick here.

03:55 I'm going to take a whisk and whisk this all up.

03:58 This is basically to ensure that all the flavours become one.

04:02 Before serving, a quick taste check.

04:05 Just about perfect.

04:13 Salt, Jaggery, Spice, perfect.

04:18 Let's serve.

04:19 With this, our Pineapple Rassam is done and ready.

04:24 Now, how do you serve this? How do you eat this?

04:26 You can serve this with Lemon Rice, you can serve this with Plain Rice,

04:29 a little sticky is always my personal preferred choice.

04:32 Or you can just have it by itself like a soup or like a wonderful aperitif.

04:37 Make this for your family, make this for your friends,

04:39 and if you all are students across the globe,

04:41 make this for your new university friends.

04:44 And let me know in the comment section, how you like it.

04:47 Love from India. Bye for now.

04:49 [Music]

04:52 [BLANK_AUDIO]

Pineapple Rasam | Onam Special | How to Make Delicious Pineapple Rasam Recipe | Chef Varun Inamdar

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