Pineapple Rassam with Masala Mini Muffins


• 1 tsp Sugar
• Salt to taste
• 10 to 12 no Curry leaves, crushed
• 2 no Whole red chilies, broken
• 2 tsp Black peeper powder
• 1 tsp Coriander powder
• 1 small Tomato, chopped
• 2 cloves Garlic, crushed
• 2 tbsp Coriander leaves, chopped
• ½ cup Toor daal, cooked, whisked

• Take non stick pan and roast all pineapple pieces from both the sides. Sprinkle little sugar and salt during roasting. Once you get the grill marks then keep aside to cool down.
• In another pan add all ingredients except toor dal and coriander leave. Add roasted pineapple and smash it with hand gently for flavor to come out. Add 3 cups of water in mixture and bring it to boil.
• Reduce the heat after gets its first boil. Simmer for 5 to 7 minutes on medium heat.
• Remove from the heat and keep aside to cool down. Blend the mixture in blender and stain it.
• Now add boiled toor dal in mixture and bring it to boil for 2 minutes. Turn off the heat and serve hot.
• Garnish with coriander leaves.

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