Pineapple recipe #2: Rasam. For those whom the rasam vessel in the picture looks a bit wierd, I would like to add some explanation here. There is an old traditional habit brought down especially by brahmins to make rasam in ‘Eiyachombu’, a vessel made of tin. Some believe it is poisonous to cook in this vessel but that is probably wrong. There are two types of Eiyam, kareiyam(lead) and vellaeiyam(tin). Tin that is non-poisonous is used in making this vessel while lead is poisonous. There is no nutritional benefits that I know of for using this eiyachombu but it is said to enhance the taste and flavor of rasam. I started using it ever since I got married after knowing of it from my aunt and we are used to it now, no food poisoning or whatever.
- 1. Pineapple - 2 tbsp
- 2. Tamarind - 1/2 plum sized
- 3. Pigeon peas stock - 2 cups (tur dal water)
- 4. Rasam Powder - 1 tbsp
- 5. Salt to taste
- 6. Turmeric powder - 1 pinch
- 1. Ghee - 2 tsp
- 2. Mustard seeds+ Cumin seeds - 1/4 tsp
- 3. Curry leaves - 1 sprig
- 4. Red chili - 1
- 5. Asafoetida - 1 pinch
- Boil a cup of water with pineapple crushed in to it.
- Add tamarind extract, dal stock, salt, turmeric, rasam powder to it and bring it to a boil and turn off heat.
- For tempering, heat ghee and splutter mustard seeds & cumin seeds, add red chil, curry leaves, asafoetida and pour it over the hot rasam.
- Serve with steamed rice and dry curry.
- * I had used the skin of pineapple to get pineapple stock which I strained and used in rasam. I then added few chunks of pineapple to rasam before boiling.
- * Add a tad bit of jaggery to give it a fruity taste.
குழல்இனிது யாழ்இனிது என்பதம் மக்கள்
மழலைச்சொல் கேளா தவர்.
Those who haven’t heard the sounds of their little ones say the music of flute and veena are sweet.