Pineapple Rasam

This recipe is a very special find. Something out of the ordinary, but not so unusual that anyone would have trouble finding the ingredients at their local grocery store. I love the sweet-savory-spicy flavor of this soup and hubby said he’s really looking forward to eating it all week! I’ve adapted this slightly from a recipe that appeared in the Penzeys Spices Winter 2013 catalogue.

Pineapple Rasam

Pineapple Rasam

Serves 4

2t black peppercorns
2t cumin seed, divided
1 (20oz.) can crushed pineapple
1T ghee or butter
¼t brown mustard seed
¼t turmeric
2 dried chiles
1t grated ginger
2c. chicken broth
½t salt
2T sucanat or brown sugar
Cilantro, chopped, for garnish

In a medium saucepan, toast black peppercorns and 1t cumin seed over medium heat until fragrant and slightly browned. Remove to a small bowl and allow to cool for a few minutes, then process in a spice grinder or crush with a mortar and pestle. Place pineapple in blender and pureé. Melt ghee or butter in saucepan over medium heat, add brown mustard seed, and toast them until they start to pop. Then add remaining 1t cumin seed, turmeric, chiles, ginger, and crushed spices. Cook, stirring occasionally, for about 1 minute. Pour in the pureéd pineapple and chicken broth. Add the salt and sucanat or brown sugar. Bring to a simmer and cook for about 3 minutes for the flavors to meld. Garnish each bowl with chopped cilantro before serving.

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1 Response

  1. Annie says:

    Thanks for this– looks really delicious and therapeutic too!

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