Name: Pineapple Rasam Thai Style recipe by Deepty Mundhra at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 and 1/2 cup pineapple purée fresh or canned; 1/2 cup tomato purée fresh; 1/2 cup coconut milk; 1/2 cup boiled mashed yellow moong dal; 2-3 coriander stems washed and cleaned; 1 cup lemongrass leaves ( you need it for flavouring then it has to be discarded ); 1 lemongrass stalk; 1/2 inch ginger piece; 2 red Thai chillies or green (optional); 12 tsp green lime zest or kaffir lime leaves if available (i used the zest); Few Sprigs of curry leaves; 12 tsp turmeric for colour effect; 1 tsp roasted and crushed cumin seeds; 1 tsp fresh crushed black pepper; Salt as per taste; A pinch of sugar (skip if using canned pineapple ); 12 tsp oil for sautéing and tempering; A pinch of asafoetida; A small cup of finely chopped pineapple for garnishing; A tablespoon of finely chopped coriander for garnishing; Few lemongrass leaves for garnishing

ABOUT Pineapple Rasam Thai Style RECIPE

A little twist to our desi tangy pineapple rasam infused with Thai flavours. This itself is a complete meal or can be accompanied with Jasmine rice. A perfect appetiser or can be served as welcome drink on a wintery cold dark evening pepping up the festive feeling with the aroma of lemongrass and coconut milk and the tanginess of pineapples.

Ingredients Serving: 4

1 and 1/2 cup pineapple purée fresh or canned
1/2 cup tomato purée fresh
1/2 cup coconut milk
1/2 cup boiled mashed yellow moong dal
2-3 coriander stems washed and cleaned
1 cup lemongrass leaves ( you need it for flavouring then it has to be discarded )
1 lemongrass stalk
1/2 inch ginger piece
2 red Thai chillies or green (optional)
12 tsp green lime zest or kaffir lime leaves if available (i used the zest)
Few Sprigs of curry leaves
12 tsp turmeric for colour effect
1 tsp roasted and crushed cumin seeds
1 tsp fresh crushed black pepper
Salt as per taste
A pinch of sugar (skip if using canned pineapple )
12 tsp oil for sautéing and tempering
A pinch of asafoetida
A small cup of finely chopped pineapple for garnishing
A tablespoon of finely chopped coriander for garnishing
Few lemongrass leaves for garnishing

Instructions

Bring to boil a large pot of water as per the quantity required.
Once the water starts boiling, add in the pineapple and tomato purée and bring it to a boil. Add in the coriander stem and lemongrass leaves.
Add in the turmeric, salt, sugar, black pepper, cumin seed powder. Then add in the yellow boiled moong dal and bring it to a boil.
Grind together the ginger, red chillies, lemongrass stalk (the white soft part), a piece of coriander stem, lemon zest or kaffir lime leaves into a fine smooth paste. Adjust the spice level as per taste. The Red Thai curry paste is ready.
For tempering, take oil in a pan, add in the asafoetida, curry leaves, a tsp of the ground red curry paste and sauté it well. Add this tempering into the boiling soup.
Next slowly add in the coconut milk. Keep stirring it. Now make sure to discard the coriander stem and lemongrass leaves.
Garnish with chopped coriander, lemongrass, freshly torn kaffir leaves and the chopped pineapple pieces for the tangy crunch in the soup.
Serve hot with warm Jasmine Rice or just plain with rice noodles. (I preferred it just plain as soup accompanied by sautéed Thai flavours infused warm sprouts salad with veggies.)

Similar Recipes