Pineapple Rasam and Pachadi

Tomatoes chopped 1/2 cup

Coriander – 1/4 tsp
Pepper – 1/4 tsp
Jeera – 1/4 tsp

Garlic – 2 cloves
Oil -2 tsp
Curry leaves 1 sprig
Green chilli 2
Salt to taste
Coriander leaves for garnishing

Pineapple pieces – 1/2  cup

Method of Preparation:

 Crush the tomatoes & pineapples and keep aside.
Grind the coriander seeds ,pepper , jeera coursely and keep aside.
Heat oil in a seperate pan and add some mustard seeds into to the oil.
Once the seeds splutter, add curry leaves ,green chilliesand garlic .
Add water in it and add the grinded powder into the water.
Let the rasam boil for about 6 minutes in low medium heat
Then finally add the tomatoes  pineapples and  coriander leaves.
Once the rasam bubbles at the top off the stove and serve it with hot rice.

Pineapple Pachadi:


Pineapple 1 boiled.
1 teaspoon urad dhal.
10 red chillies
1 Chopped onion
2 tablespoon oil
1 teaspoon mustard seeds
Salt to taste
Jaggery to taste

Method of Preparation:

Cut the pineapple into small pieces and boil it into a thick paste.
Heat oil in a kadai.
Add mustard seeds, urad dhal,curry leaves and also fry the onion along with it.
When mustard seeds splutter , add pineapple mixture and salt into it.
 Mix well on heat till the oil blends in and the raw smell gives away to a warm , tangy aroma.
Finally add the jaggery.Once it become thick.
Stop the stove  and serve it.
Serve it with Rasam/Sambar
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